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A golden-brown Easy Rhubarb Crisp baked in a ceramic dish, with a scoop removed, ready to serve.

Easy Rhubarb Crisp Recipe

Experience the quintessential taste of spring with our Easy Rhubarb Crisp, a classic dessert that perfectly balances sweet-tart rhubarb with a buttery, crunchy oat topping. This simple, comforting treat is guaranteed to become a family favorite.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crisp Topping & Base
  • 1-¼ cups all-purpose flour
  • 1 cup old-fashioned oatmeal
  • 1-¼ cups light brown sugar packed
  • ½ cup unsalted butter melted
  • 1 teaspoon ground cinnamon
For the Rhubarb Filling
  • 4 cups chopped rhubarb fresh or thoroughly thawed frozen
For the Sugar Sauce
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup cold water
  • 1 teaspoon vanilla extract

Equipment

  • 9x13 inch baking dish (or 7x11 inch, 8.5x11 inch as per instructions)
  • Large mixing bowls
  • Small microwave-safe bowl
  • Whisk
  • Measuring cups and spoons
  • cutting board
  • Sharp knife
  • Rubber spatula or wooden spoon

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 7-inch x 11-inch or 8.5-inch x 11-inch baking dish with butter or cooking spray.
  2. In a large mixing bowl, combine the all-purpose flour, old-fashioned oats, ground cinnamon, and packed light brown sugar.
  3. Pour in the melted unsalted butter and mix well with a fork or your fingers until the mixture is crumbly and well combined.
  4. Press exactly half of this crumb mixture evenly into the bottom of your prepared baking dish, creating a sturdy foundation.
  5. Evenly spread all the chopped rhubarb over the pressed crumb mixture in the baking dish in a single layer.
  6. In a small, microwave-safe glass bowl, whisk together the granulated sugar, cornstarch, and cold water until smooth.
  7. Microwave this mixture for approximately 3-5 minutes, stirring halfway through, until it becomes thick, clear, and bubbly.
  8. Remove the bowl from the microwave and stir in the vanilla extract.
  9. Carefully pour the warm sugar sauce evenly over the chopped rhubarb in the baking dish, ensuring every piece is coated.
  10. Sprinkle the remaining half of the crumb mixture evenly over the top of the sauced rhubarb to form the crispy topping.
  11. Bake your Easy Rhubarb Crisp in the preheated oven for about 30-40 minutes, until the edges are bubbling gently and the topping is golden brown.
  12. Remove the crisp from the oven and let it cool slightly on a wire rack before serving to allow the filling to set.

Nutrition

Calories: 350kcalCarbohydrates: 70gProtein: 3gFat: 8gSaturated Fat: 4gCholesterol: 15mgSodium: 50mgPotassium: 100mgFiber: 3gSugar: 45g

Notes

For best results, use fresh, firm rhubarb or ensure frozen rhubarb is thoroughly thawed and drained. Old-fashioned oats provide the best chewy texture for the topping, though quick oats can be used for a softer finish. Dark brown sugar can replace light brown sugar, and margarine or coconut oil can replace butter if needed. Arrowroot powder is a good cornstarch alternative.
Avoid overmixing the crisp topping; gently combine until crumbly. Adjust sugar in the sauce based on rhubarb tartness. If the topping browns too quickly, cover loosely with aluminum foil. Cool the crisp properly for the filling to set. Store leftover crisp, covered, in the refrigerator for up to 3-4 days. It can also be frozen, baked or unbaked, for up to 3 months.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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