Description
This isn’t just rhubarb crisp—it’s a sweet-tart hug in a baking dish. After many trials (and a few sugary disasters), I landed on this perfectly balanced version with a buttery oat topping that actually gets crispy (most of the time). Pro tip: Vanilla ice cream is mandatory.
Ingredients
For the Filling:
▢ 6 cups chopped rhubarb (about 1½ lbs, no need to peel!)
▢ ¾ cup granulated sugar (or 1 cup if your rhubarb is extra tart)
▢ ¼ cup brown sugar (because life needs caramel notes)
▢ 2 tbsp cornstarch (trust me, skip this and you’ll get soup)
▢ 1 tsp orange zest (optional but so good)
▢ Pinch of salt (balances the sweetness, don’t skip it)
For the Topping:
▢ 1 cup old-fashioned oats (not instant—they turn to mush)
▢ ½ cup all-purpose flour (or almond flour for GF)
▢ ½ cup brown sugar (packed, because we’re not monsters)
▢ ½ tsp cinnamon (or more if you’re rebellious)
▢ ¼ tsp nutmeg (tiny but mighty)
▢ ½ cup cold butter, cubed (real butter only, please)
Instructions
1. Heat things up:
Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish (or whatever you’ve got—I’ve used a pie dish in desperation).
2. Rhubarb therapy:
Toss rhubarb with sugars, cornstarch, orange zest, and salt in a big bowl. Let it sit 10 minutes (this helps the sugar work its magic).
3. Make the topping (try not to eat it raw):
In another bowl, mix oats, flour, brown sugar, and spices. Cut in cold butter with your fingers until crumbly. Don’t overmix—clumps are good!
4. Assemble & bake:
Dump rhubarb mixture into the dish. Sprinkle topping evenly over it (no pressing down!). Bake 35-40 minutes until bubbly and golden. Watch closely—ovens lie.
5. Serve warm
…with vanilla ice cream melting into all the nooks. Leftovers? Ha. Good one.
Notes
▢ Too tart? Add an extra ¼ cup sugar to the filling.
▢ No fresh rhubarb? Frozen works—no need to thaw!
▢ Crisp topping MIA? Your butter was probably too soft. Cold = crispy.
▢ Gluten-free? Swap flour for almond flour—it’s denser but still delicious.
Equipment:
▢ 9×13″ baking dish
▢ Mixing bowls
▢ Measuring cups/spoons
▢ Your hands (for the topping—no fancy tools needed)
- Prep Time: 15 mins (or 30 if you’re chatting while chopping)
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 32g (rhubarb’s fault, not mine)
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Keywords: easy rhubarb crisp, best rhubarb dessert, summer crisp recipe, gluten-free crisp