Description

This classic Rhubarb Crisp has a sweet and tangy fruit base topped with a golden, buttery oat crumble. It’s a simple dessert that lets rhubarb shine—perfect for spring and early summer! Serve it warm with a scoop of vanilla ice cream for the ultimate treat.

Ingredients

For the Filling:

5 cups chopped fresh rhubarb
3/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 tablespoon lemon juice

For the Crisp Topping:

1 cup old-fashioned rolled oats
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch or similar-sized baking dish.
Make the filling: In a large bowl, toss rhubarb with sugar, cornstarch, vanilla, and lemon juice until well coated. Pour into the prepared baking dish.
Make the topping: In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Pour in melted butter and stir until crumbly.
Assemble: Sprinkle the oat topping evenly over the rhubarb mixture.
Bake for 40–45 minutes, or until the top is golden and the filling is bubbly.
Cool slightly before serving. Best enjoyed warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Add chopped strawberries for a fun twist.
You can prep this ahead and bake it just before serving.

To make it gluten-free, use certified gluten-free oats and a 1:1 gluten-free flour blend.