Okay, friends—this one is for those warm, sunny days when the farmer’s market rhubarb is calling your name, and you need dessert on the table without turning the kitchen upside down. A spoonful of tangy-sweet rhubarb tucked under a golden oat topping? Yes, please. It’s simple, homespun comfort at its finest—and trust me, it never fails to impress with just the right amount of flair.
Why You’ll Love This Recipe
This rhubarb crisp was one of the first desserts I ever made solo in my mom’s kitchen—right after begging her to let me slice the rhubarb from our backyard patch. It’s easy, nostalgic, and always hits the sweet-and-tangy spot. You’re going to love how fuss-free and fabulous it is.
- No mixer, no problem—just stir and bake
- The tart rhubarb + sweet oat topping is magic
- Perfect for serving warm with a scoop of vanilla ice cream
- Easy to make with pantry staples
- Bakes up rustic and beautiful—no perfectionism required
Ingredients Breakdown
Essentials
- 4 cups rhubarb, chopped into ½-inch pieces
- ¾ cup granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
- 1 cup old-fashioned oats
- ¾ cup all-purpose flour
- ⅔ cup light brown sugar, packed
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
Pro Tips
- Fresh or frozen rhubarb works—just thaw and drain frozen first.
- Add a handful of chopped strawberries for a classic combo.
- Use cold butter and cut it into the topping for a more crumbly texture.
- If you prefer a less-sweet dessert, reduce granulated sugar to ½ cup.
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch or similar-sized baking dish.
- In a large mixing bowl, combine chopped rhubarb, granulated sugar, cornstarch, and vanilla extract. Toss until rhubarb is evenly coated. Pour into baking dish.
- In a separate bowl, stir together oats, flour, brown sugar, cinnamon, and salt. Add melted butter and mix until the topping is crumbly and evenly moistened.
- Sprinkle the oat mixture evenly over the rhubarb filling.
- Bake for 35–40 minutes or until the topping is golden brown and the fruit is bubbling at the edges.
- Let cool for at least 10 minutes before serving. Enjoy warm with vanilla ice cream or whipped cream.
Chef’s Tips and Tricks
- If your rhubarb is super tart, add an extra tablespoon of sugar to the filling.
- Mix the crisp topping just until combined—overmixing can make it dense.
- Cover loosely with foil if the topping browns too fast before the rhubarb is tender.
- This crisp reheats beautifully in the oven or microwave for next-day dessert (or… breakfast!).
Recipe Variations and Serving Suggestions
- Swap in 50% apples or strawberries for a lovely fruity blend.
- Add chopped pecans or almonds to the topping for crunch.
- Serve with a dollop of Greek yogurt for a fun brunch twist.
- Drizzle a little maple syrup or honey over the finished crisp for extra indulgence.
FAQs
Can I use frozen rhubarb?
Yes! Just make sure to thaw and drain it well to avoid excess moisture in the crisp.
How do I store leftovers?
Cover and refrigerate for up to 4 days. Reheat in the oven or microwave before serving.
Can I double this recipe?
Absolutely. Use a 9×13-inch pan and bake for about 45–50 minutes, checking for that bubbly edge and golden top.
Recipe Card
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients:
- 4 cups rhubarb, chopped
- ¾ cup granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
- 1 cup old-fashioned oats
- ¾ cup all-purpose flour
- ⅔ cup light brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
Instructions:
- Preheat oven to 375°F. Grease an 8×8-inch baking dish.
- Toss rhubarb, granulated sugar, cornstarch, and vanilla. Spread into dish.
- Mix oats, flour, brown sugar, cinnamon, and salt. Stir in melted butter.
- Sprinkle topping over filling and bake 35–40 minutes, until bubbling and golden.
- Cool slightly before serving with ice cream or whipped cream.
Nutrition: Approx. 280 calories per serving
Was this rhubarb crisp everything you needed and more? I’d love to hear how it turned out! Leave a comment below, share your delicious creation on Instagram and don’t forget to tag me @thekitchensaid—because dessert this good deserves to be shared. 🍓
