If you’re searching for the perfect balance of sweet and tart wrapped in a cozy, buttery crumble, this Classic Rhubarb Crisp is just the treat you need. Rhubarb may look like celery, but its tangy flavor shines in desserts—especially in crisps. With simple ingredients and a homestyle feel, this dish is ideal for spring and summer gatherings, potlucks, or even a cozy weeknight dessert.
Ingredients
For the Rhubarb Filling:
- 4 cups fresh rhubarb (washed and chopped into ½-inch pieces)
- ¾ cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- Zest of ½ orange (optional, for a citrusy punch)
For the Oat Crumble Topping:
- 1 cup rolled oats
- ¾ cup all-purpose flour
- ½ cup brown sugar (light or dark)
- 1 tsp ground cinnamon
- ½ cup unsalted butter (cold and cut into cubes)
- Pinch of salt
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or similar size.
Step 2: Prepare the Rhubarb Filling
In a large mixing bowl, toss the chopped rhubarb with granulated sugar, flour, vanilla extract, and orange zest. The flour helps to thicken the juices as the rhubarb bakes, creating a nice saucy base. Spread this mixture evenly into your greased baking dish.
Step 3: Make the Oat Crumble
In another bowl, combine oats, flour, brown sugar, cinnamon, and a pinch of salt. Add the cold cubed butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. This buttery topping is what makes the crisp so addictive!
Step 4: Top and Bake
Sprinkle the oat crumble evenly over the rhubarb filling. Bake for 35–40 minutes, or until the top is golden brown and the filling is bubbling around the edges.
Step 5: Cool and Serve
Let the rhubarb crisp cool for at least 15 minutes to allow the juices to settle. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
CookWithKushal (Chef) Tips:
- Add strawberries if you like a sweeter crisp! Replace 1 cup of rhubarb with sliced strawberries.
- Frozen rhubarb works too — just thaw and drain excess water before using.
- Crunch boost? Toss in chopped walnuts or pecans in the oat topping for an extra nutty texture.
- Don’t overmix the topping — leave some butter chunks intact for a crispier crumble!
Why You’ll Love This Recipe
✅ Made with pantry staples
✅ Naturally vegetarian
✅ A nostalgic summer treat
✅ Perfect for brunch, dessert, or a backyard BBQ
✅ Comes together in under an hour
Storage & Reheating
- Fridge: Store leftovers covered in the refrigerator for up to 3 days.
- Reheat: Warm in a 300°F oven or microwave until heated through.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw in fridge and bake until bubbly.