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Rhubarb Crisp

Rhubarb crisp with tender rhubarb in sweet syrup beneath a thick golden oat and brown sugar crust. Baked until the topping is crisp and the filling bubbles, then cooled for easy spoonable servings.
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Prep Time 15 minutes
Cook Time 45 minutes
cooling 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 5 cup fresh rhubarb
  • 1.25 cup sugar
  • 3 tbsp all-purpose flour
  • 1 tsp orange zest
Topping
  • 1.5 cup old-fashioned oats
  • 1 cup all-purpose flour
  • 1 cup brown sugar
  • 0.75 cup butter cold and cubed
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 1 vanilla ice cream for serving (optional)
  • 1 whipped cream for serving (optional)

Equipment

  • 1 sheet pan
  • 1 9x13-inch baking dish

Method
 

Preheat and prep the dish
  1. Preheat the oven to 375°F and butter a 9x13-inch baking dish.
  2. Spread the buttered baking dish on the counter so it’s ready for the filling.
Make the rhubarb filling
  1. Combine the fresh rhubarb, sugar, all-purpose flour, and orange zest, then stir until evenly coated.
  2. Spread the rhubarb mixture into the prepared baking dish in an even layer.
Build the oat topping
  1. Mix old-fashioned oats, all-purpose flour, brown sugar, cinnamon, and salt in a bowl.
  2. Cut in the cold butter until the mixture resembles coarse crumbs, with no large wet clumps.
  3. Spread the topping evenly over the rhubarb mixture so it covers completely.
Bake until bubbling and golden
  1. Bake at 375°F for 40-45 minutes, until the topping is golden brown and the filling is bubbling around the edges.
  2. Let the crisp sit in the oven for 2 minutes after baking to firm the topping slightly.
Cool and serve
  1. Cool the crisp for 15 minutes before serving so the syrup thickens.
  2. Serve warm with vanilla ice cream or whipped cream.

Notes

For the thickest, crunchiest topping, keep the butter cold and work it into the dry ingredients until the texture is coarse crumbs. Store leftovers covered in the refrigerator up to 3 days; reheat in a 350°F oven or microwave until warmed through. Freezing works best for baked crisp portions for up to 2 months, then thaw overnight in the fridge. For a lighter option, swap half the butter for an equal amount of cold plant-based baking sticks (texture will be slightly less rich).