Go Back

Easy Rhubarb Crisp

Easy rhubarb crisp with a bubbling tart rhubarb filling and a golden buttery oat topping. Baked until the edges bubble and the crumble turns crisp for a classic spring dessert texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Rest/cooling 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 4 cup fresh rhubarb
  • 1 cup sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
Topping
  • 1 cup old-fashioned oats
  • 1 cup all-purpose flour
  • 1 cup brown sugar
  • 0.5 cup butter, melted
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 8x8-inch baking dish

Method
 

Prep and fill
  1. Preheat the oven to 375°F and grease an 8x8-inch baking dish, then place it on a sheet pan. You should see the pan ready to catch any bubbles during baking.
  2. Toss the fresh rhubarb with sugar, cornstarch, and vanilla extract in a mixing bowl until evenly coated, then spread it into the prepared dish. The rhubarb should look glossy and slightly thickened where cornstarch clings.
Make topping and bake
  1. Combine old-fashioned oats, all-purpose flour, brown sugar, melted butter, and cinnamon until crumbly. The mixture should hold together when pinched but still look dry and textured.
  2. Sprinkle the oat mixture evenly over the rhubarb filling to cover it completely. Aim for an even layer so the topping browns uniformly.
  3. Bake at 375°F for 35-40 minutes until the topping is golden and the filling is bubbling around the edges. Look for active bubbling at the corners and a crisp, dry-looking crumb on top.
Cool and serve
  1. Let the crisp cool for 10 minutes before serving warm with vanilla ice cream. It should be slightly set, so you can lift neat layers with a serving spoon.

Notes

For less stringy fruit, dice rhubarb into small, even pieces so they soften at the same rate. Store leftovers in the refrigerator up to 4 days; reheat in a 325°F oven until warmed through. Freezing is not recommended because the oat topping can lose crunch. For a lighter version, use reduced-fat butter in the topping (texture may be slightly softer).