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Easy Rhubarb Crisp with Best Crumble Topping

Close-up of a serving of rhubarb crisp with crumble topping showing the juicy red rhubarb filling.
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Make a simple baked fruit dessert using fresh rhubarb with a satisfying, crispy oatmeal streusel topping. This recipe delivers a sweet and tart comfort food dessert.

Ingredients

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  • 4 cups fresh rhubarb, chopped
  • 1 cup granulated sugar (adjust based on rhubarb tartness)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 cup all-purpose flour (for topping)
  • 1 cup rolled oats
  • 1 cup packed light brown sugar (for topping)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. Prepare the filling: In a medium bowl, toss the chopped rhubarb with granulated sugar, 2 tablespoons of flour, vanilla extract, and lemon juice until coated. Pour this mixture evenly into the prepared baking dish.
  3. Prepare the crumble topping: In a separate bowl, whisk together the 1 cup of flour, rolled oats, brown sugar, cinnamon, and salt.
  4. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Do not overmix.
  5. Sprinkle the entire crumble topping evenly over the rhubarb filling.
  6. Bake for 35 to 45 minutes, or until the topping is golden brown and the rhubarb filling is bubbly around the edges.
  7. Let the rhubarb crisp cool on a wire rack for at least 15 minutes before serving. This helps the filling set.
  8. Serve warm with vanilla ice cream or heavy cream.

Notes

  • To prevent a soggy bottom, make sure your butter is very cold when making the topping.
  • If your rhubarb is particularly tart, increase the granulated sugar in the filling by 1/4 cup.
  • For an extra crispy baked topping, add 1/4 cup of chopped pecans or walnuts to the dry topping ingredients.
  • This dessert freezes well after baking; cool completely, cover tightly, and freeze for up to three months. Reheat in a 350 degree oven until warm.

Nutrition

Find it online: https://cookingzenith.com/rhubarb-crisp-with-crumble-topping/