There’s something about rhubarb season that just feels like the official start of summer. That bright pink stalk, so unassuming at first glance, transforms into the most magical dessert when baked into a bubbling crisp, its tart bite mellowed by just the right amount of sweetness and a golden, buttery topping.
Rhubarb crisp is a classic for a reason. It’s rustic, simple, and wildly satisfying. No fancy ingredients, no complicated techniques, just old-fashioned comfort in every bite. And if you’re lucky enough to have a neighbor or garden with an abundance of rhubarb? This is the recipe to pull out.
Why You'll Love This Rhubarb Crisp:
Minimal prep – no need to peel or pre-cook the rhubarb
Crowd-pleaser – perfect for potlucks, picnics, or casual weeknight cravings
Customizable – toss in a handful of strawberries or raspberries if you’d like
Key Ingredients in Rhubarb Crisp
Rhubarb: This vibrant pink stalk is the star of the show. Rhubarb brings a tart, almost citrusy brightness that balances beautifully with the sweet topping.
Granulated Sugar: Rhubarb needs a little sugar to mellow its tang. The granulated sugar in the filling draws out moisture and helps create that jammy texture you want in a crisp, sweet, juicy, and slightly syrupy without being overwhelming.
Cornstarch: Cornstarch thickens the filling as it bakes, helping to bind the juices from the rhubarb so the final dish isn't watery. Just a tablespoon gives you that luscious, spoonable consistency.
Vanilla Extract: A touch of vanilla rounds out the flavor and adds a bit of warmth and softness to the tart rhubarb. It’s a subtle addition that makes a big difference.
Rolled Oats: Oats add heartiness and texture to the topping. As they bake, they become golden and toasty. The perfect crisp contrast to the soft, juicy filling.
Brown Sugar: Brown sugar brings a deeper, caramel-like sweetness to the topping, thanks to its molasses content. It complements the oats and butter for that classic crisp flavor.
Cinnamon: Just a hint of cinnamon adds warmth and coziness to the topping. It’s not overpowering, just enough to make you want seconds (or thirds).
Unsalted Butter: Melted butter is the magic that binds the topping together and gives it that golden, crumbly texture. It soaks into the oats and sugar, creating rich, buttery perfection with every bite.
How to Make Rhubarb Crisp
Preheat your oven to 350°F (175°C) and lightly butter a 9x9-inch baking dish.
Make the filling: In a large bowl, toss the rhubarb with sugar, cornstarch, vanilla, and a pinch of salt. Pour the mixture into your prepared baking dish.
Mix the topping: In another bowl, stir together oats, flour, brown sugar, cinnamon, and salt. Add the melted butter and stir until crumbly.
Assemble & bake: Sprinkle the topping evenly over the rhubarb filling. Bake for 40–45 minutes, or until the top is golden and the filling is bubbling at the edges.
Cool slightly, then serve: Let it cool for at least 15 minutes to thicken up before diving in. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips & Variations:
Add fruit: Strawberries and rhubarb are a classic pair. Swap 1–2 cups of rhubarb for chopped strawberries for a slightly sweeter version.
Gluten-free? Use a 1:1 gluten-free flour blend and certified GF oats.
Make ahead: This crisp holds up beautifully. Reheat in the oven at 325°F for 10–15 minutes to re-crisp the topping.
Whether you’re feeding a crowd or just treating yourself, this rhubarb crisp is one of those simple pleasures that never disappoint. Sweet, tart, and buttery with just the right amount of crunch. It’s summer in a spoonful.
Let me know if you try it, and if you’re team ice cream on top, we’re definitely friends.
Easy Rhubarb Crisp
Ingredients
For the filling:
- 5 cups chopped rhubarb fresh or frozen, thawed
- ¾ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
For the crisp topping:
- 1 cup rolled oats
- ¾ cup all-purpose flour
- ½ cup brown sugar packed
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup 1 stick unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C) and lightly butter a 9x9-inch baking dish.
- In a large bowl, toss the rhubarb with sugar, cornstarch, vanilla, and a pinch of salt. Pour the mixture into your prepared baking dish.
- In another bowl, stir together oats, flour, brown sugar, cinnamon, and salt. Add the melted butter and stir until crumbly.
- Sprinkle the topping evenly over the rhubarb filling. Bake for 40–45 minutes, or until the top is golden and the filling is bubbling at the edges.
- Let it cool for at least 15 minutes to thicken up before diving in. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
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