Easy Rhubarb Crisp
This easy rhubarb crisp recipe features a sweet-tart filling and a buttery oat topping. A perfect summer dessert that’s simple, cozy, and always a crowd favorite.
Servings 6
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.