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Irresistible Rhubarb Crisp

Rhubarb crisp with a thick layer of golden oat topping over tender sweet-tart rhubarb. Baked until the filling bubbles vigorously and the crisp turns deep golden for a classic spring dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
cooling 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For filling
  • 6 cup fresh rhubarb
  • 1.5 cup sugar
  • 0.25 cup all-purpose flour
  • 1 tsp vanilla extract
For topping
  • 1.5 cup old-fashioned oats
  • 1 cup all-purpose flour
  • 1 cup brown sugar
  • 0.75 cup butter
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg

Equipment

  • 1 sheet pan

Method
 

Prep the dish and filling
  1. Preheat the oven to 375°F and butter a 9x13-inch baking dish, ensuring the surface is lightly coated. This helps the rhubarb crisp release cleanly after baking.
  2. Toss the fresh rhubarb with sugar, flour, and vanilla extract, then spread the mixture evenly in the prepared dish. Look for the rhubarb to be evenly coated with the sweet-tart slurry.
Make the oat topping
  1. Combine old-fashioned oats, all-purpose flour, brown sugar, melted butter, cinnamon, and nutmeg, stirring until well mixed. The topping should look evenly speckled and clump slightly from the butter.
  2. Spread the topping evenly over the rhubarb mixture so it forms a thick, golden layer. Press lightly if needed so it sits over the filling rather than sliding.
Bake and cool
  1. Bake at 375°F for 40-45 minutes until the topping is deep golden and the filling is bubbling vigorously. Watch for active bubbling at the edges and a browned oat layer on top.
  2. Let the crisp cool for 10 minutes before serving warm with vanilla ice cream. This brief rest sets the juices so each scoop holds together.

Notes

For the thickest, most cohesive oat topping, spread it directly from the bowl in an even layer and lightly tamp it down before baking. Store leftovers covered in the refrigerator up to 4 days; reheat in the oven at 325°F until warmed through. Freezing is not recommended for best texture. For a simple swap, use gluten-free 1:1 all-purpose flour in both the filling and topping if you prefer gluten-free.