Undoubtedly one of the best rhubarb recipes you’ll ever make! This Easy Rhubarb Crisp is incredibly quick to pull together and tastes absolutely amazing warm from the oven with a generous scoop of melting vanilla ice cream.
I have always had a soft spot for fruity desserts, and when spring rolls around, my mind immediately goes to rhubarb. There’s just something so satisfying about that sweet-tart flavor pairing, especially in a warm, bubbling crisp. Growing up, we always had a patch of rhubarb in the garden, and this simple crisp was a family favorite.
This recipe is truly forgiving, making it perfect for beginners or even baking with kids. It uses simple pantry staples for that classic crunchy oat topping over tender, tart rhubarb. Forget complicated desserts – this easy rhubarb crisp delivers maximum comfort and flavor with minimal fuss.
Before we dive in, here are the key details for this recipe:
| ⏲️ Prep Time: 15 mins | 🔥 Cook Time: 35-40 mins | ⏰ Total Time: Approx. 55 mins |
| 🥣 Yields: 6-8 servings | 🧑🍳 Difficulty: Easy |
❤️ Why You’ll Absolutely Love This Easy Rhubarb Crisp
- Incredibly Delicious: The perfect balance of sweet and tart with a satisfying crunchy topping.
- Easy to Make: Requires minimal effort and comes together in under an hour.
- Perfect for Spring/Summer: A fantastic way to use fresh (or frozen!) rhubarb.
- Crowd-Pleaser: Everyone loves a warm fruit crisp, especially with ice cream!
🛒 Ingredients You’ll Need
Here’s everything you need to gather to make this amazing easy rhubarb crisp. You likely have most of these items in your pantry already!
- 6 cups (about 1 1/2 lbs) chopped fresh or frozen rhubarb (about 1/2-inch pieces)
- 1/2 cup granulated sugar (adjust to your sweetness preference)
- 2 tablespoons all-purpose flour or cornstarch (for thickening)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup old-fashioned rolled oats
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
Notes on ingredients: If using frozen rhubarb, do not thaw it before mixing. The flour or cornstarch helps absorb the extra liquid. Make sure your butter is cold for the best crumb topping.
🧑🍳 Step-by-Step Instructions for Easy Rhubarb Crisp
Let’s walk through how to make this simple and delicious rhubarb crisp step by step. It’s easier than you think!
- Prep the Rhubarb: Preheat your oven to 375°F (190°C). If using fresh rhubarb, wash and chop it into approximately 1/2-inch pieces. If using frozen, measure it directly from the freezer.
- Combine Filling Ingredients: In a large bowl, combine the **chopped rhubarb**, **granulated sugar**, **flour** (or cornstarch), and **vanilla extract**. Stir gently to coat the rhubarb evenly.
- Assemble the Filling: Pour the **rhubarb mixture** into an 8×8 inch baking dish or a 9-inch pie plate. Spread it out in an even layer.
- Make the Crisp Topping: In a medium bowl, whisk together the **1 cup flour**, **brown sugar**, **rolled oats**, **cinnamon**, and **salt**.
- Cut in the Butter: Add the cold, cubed **butter** to the dry ingredients. Use your fingers, a pastry blender, or a fork to cut the butter into the dry mixture until it resembles coarse crumbs with some larger pea-sized pieces remaining. (Avoid overmixing; you want texture!)
- Add Topping: Crumble the **oat mixture** evenly over the top of the rhubarb filling in the baking dish.
- Bake the Crisp: Place the dish on a baking sheet (to catch any drips) and bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the rhubarb filling is bubbling around the edges.
- Cool & Serve: Let the crisp cool slightly for at least 10-15 minutes before serving. This allows the filling to thicken slightly.
💡 Expert Tips for Success
Want to guarantee perfect results with your easy rhubarb crisp every time? Keep these simple tips in mind:
- Don’t Overmix the Topping: For a truly crumbly crisp topping, avoid overworking the butter into the dry ingredients. Leave some pea-sized pieces of butter for texture.
- Adjust Sugar to Your Taste: Rhubarb’s tartness can vary. The 1/2 cup of sugar is a good starting point, but feel free to add a little more if you prefer a sweeter crisp, or less if your rhubarb is less tart.
- Bake Until Bubbly: Don’t just rely on the topping being golden. Make sure you see the rhubarb filling bubbling up around the edges and through the topping – this indicates the fruit is tender and the thickener has activated.
- Use a Baking Sheet: Rhubarb crisp can sometimes bubble over, especially if the dish is very full. Placing it on a baking sheet makes cleanup much easier.
🍽️ Serving Suggestions
This easy rhubarb crisp is heavenly on its own, but here are a few ideas to elevate it:
- A classic scoop of vanilla ice cream (highly recommended!)
- A dollop of fresh whipped cream
- A drizzle of cream or custard
- Serve warm for the best texture and flavor.
🥡 Storage and Freezing Instructions
Store leftover rhubarb crisp tightly covered in the refrigerator for up to 3-4 days. You can reheat individual servings gently in the microwave or in a low oven until warmed through.
Freezing: To freeze the crisp, you can either freeze the unbaked crisp (cover tightly with plastic wrap and foil, bake from frozen adding about 15-20 minutes to bake time) or bake it completely, let it cool, wrap well, and freeze for up to 3 months. Thaw overnight in the fridge and reheat.
❓ Frequently Asked Questions (FAQs) about Easy Rhubarb Crisp
Can I use frozen rhubarb?
Yes! You can use frozen rhubarb directly from the freezer. Do not thaw it first. You might need to bake the crisp a few minutes longer if starting with frozen rhubarb.
Can I add other fruits?
Absolutely! Strawberry is a very popular addition. You can replace 2-3 cups of the rhubarb with sliced strawberries or other berries.
Can I make this gluten-free?
Yes, you can typically substitute a good quality gluten-free all-purpose flour blend for the flour in both the filling and the topping. Ensure your oats are certified gluten-free. You may also swap some of the flour in the topping for almond flour for added flavor.
Can I make this vegan?
Yes, you can substitute vegan butter sticks (the stick form works best for the topping texture) for the dairy butter in the topping.
How do I know when the crisp is done?
Look for a deeply golden brown, crisp topping and visible bubbling of the fruit filling around the edges and through the topping. The bubbling means the rhubarb is tender and the thickener is doing its job.
📖 More Recipes You Might Like
If you loved this easy rhubarb crisp, you might also enjoy these other reader favorites:
- Dreamy Layered Strawberry Delight (Easy Summer Treat!
- Ultimate Zesty Non-Alcoholic Michelada (Refreshing Mocktail!)
- Best Ever Easy Chilaquiles with Eggs (Rojos Recipe!)
Final Thoughts
Making this easy rhubarb crisp is truly a sign of warmer weather and delicious, comforting desserts. The simple steps and incredible flavor make it a recipe you’ll return to again and again. I truly hope you enjoy this recipe as much as my family does!
Happy Baking!
