Easy Rhubarb Crisp – Amazing Homemade Dessert

Last spring, I brought home a bundle of ruby red stalks from the market, not fully sure what I would make. That afternoon, this Easy Rhubarb Crisp came together in under an hour, and the sweet tart aroma filled my kitchen. Since then, I turn to this recipe whenever I crave something simple and comforting.
What makes this Easy Rhubarb Crisp so loved
Easy Rhubarb Crisp wins people over with contrast. First, you get that bright, tangy rhubarb. Then, you bite into a golden oat topping that turns buttery and crisp in the oven. As a result, every spoonful tastes balanced, cozy, and just sweet enough.

Why You’ll Love This Easy Rhubarb Crisp

First, this Easy Rhubarb Crisp uses basic pantry ingredients. So you likely have most of them on hand already.
Next, you only need about 15 minutes of prep. Then the oven does the rest.
Also, the topping turns golden and crumbly while the filling bubbles underneath. That texture contrast makes each bite satisfying.
Meanwhile, this dessert feels special enough for guests. However, it stays simple enough for a weeknight treat.
Finally, you can serve Easy Rhubarb Crisp warm with vanilla ice cream. As a result, it melts into the fruit and creates a creamy, dreamy finish.

Ingredients You’ll Need

Rhubarb and Filling Ingredients

You need 2 pounds sliced rhubarb, either fresh or frozen. If you use frozen rhubarb, thaw it completely and drain it well.
Then grab ¼ cup cornstarch, ¾ cup granulated sugar, and ½ teaspoon ground cinnamon. Together, they thicken and flavor the fruit.

Crisp Topping Ingredients

For the topping, measure 1 cup quick oats and ½ cup all purpose flour.
Next, add ½ cup granulated sugar, ½ teaspoon ground cinnamon, and a pinch of salt.
Finally, use 1 stick cold butter cut into small cubes. Cold butter helps create that crumbly texture.

Ingredient Notes and Substitutions

If your rhubarb looks extra juicy, add one more tablespoon of cornstarch. As a result, the filling sets nicely.
Quick oats create a softer topping. However, old fashioned oats give a heartier texture.
Keep the butter cold at all times. If you swap in margarine, choose a firm stick variety instead of a soft spread.
Cornstarch thickens more smoothly than flour. If you use flour instead, mix it very well with the fruit so clumps do not form.

How to Make Easy Rhubarb Crisp

Prepare the Rhubarb Filling

First, preheat your oven to 400°F. Then lightly butter a baking dish.
Next, toss the sliced rhubarb with cornstarch, sugar, and cinnamon. Stir until every piece looks evenly coated.
After that, spread the rhubarb mixture into the prepared dish. Make sure it sits in an even layer.

Make the Oat Crumble Topping

In a separate bowl, stir together oats, flour, sugar, cinnamon, and salt.
Then add the cold butter cubes. Use your fingers or a pastry cutter to work the butter into the dry mix.
Keep going until coarse crumbs form. The mixture should look sandy with small pea sized bits of butter.

Assemble and Bake

Now sprinkle the crumble evenly over the rhubarb layer. Try to cover most of the fruit.
Place the dish in the oven and bake for about 35 minutes. Meanwhile, your kitchen will start to smell sweet and slightly tart.
The Easy Rhubarb Crisp is ready when the topping turns golden brown and the filling bubbles at the edges.
Remove it from the oven and let it rest for about 10 minutes. As a result, the filling thickens slightly and becomes easier to scoop.

Serving Suggestions

Serve Easy Rhubarb Crisp warm for the best texture.
Add a scoop of vanilla ice cream if you like. Then watch it melt into the warm fruit.
You can also spoon it over yogurt for breakfast the next day. In fact, I sometimes do that when I want something sweet but not too heavy.

Tips for the Best Rhubarb Crisp Texture

First, slice the rhubarb evenly so it cooks at the same rate.
Next, do not skip draining frozen rhubarb. Otherwise, the filling may turn watery.
Also, keep your butter cold until the last minute. Cold butter forms crumbs that bake into a crisp topping.
Let the Easy Rhubarb Crisp rest after baking. That short wait makes a big difference in texture.

Storage and Reheating Tips

You can store Easy Rhubarb Crisp covered at room temperature for 1 to 2 days.
If you want it warm again, reheat individual portions briefly in the microwave.
Meanwhile, you can also refrigerate leftovers for a few days. Then reheat before serving for the best flavor and texture.
Each serving has about 220 calories, 8 grams of fat, 35 grams of carbohydrates, and 2 grams of protein. This recipe makes about 6 servings and takes around 50 to 60 minutes total.
Before we get to the FAQs, come hang out with me on Pinterest and Facebook where I share more simple dessert ideas.

Frequently Asked Questions

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Conclusion

Easy Rhubarb Crisp brings together tart fruit and a buttery oat topping in the simplest way possible. Because it comes together quickly and bakes in under an hour, you can make it anytime the craving hits. So grab those bright stalks, preheat your oven, and enjoy a warm scoop straight from the dish.

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