Best Homemade Rhubarb Crisp

Here is a simple, homemade rhubarb crisp you can make fast and enjoy warm.

introduction

This crisp uses frozen rhubarb and a crunchy oat topping. It tastes tart and sweet. It is easy for a weeknight or a dinner dessert. For ideas to serve with a main dish, see this air fryer chicken size guide that helps you plan a full meal.

why make this recipe

You make this recipe because it is quick, and it uses simple pantry items. The oats give a nice crunch and the rhubarb gives bright flavor. It works when you want a warm dessert with little fuss. It pairs well with ice cream or whipped cream. If you like easy guides for other dishes, try this air fryer chicken guide for a crisp main.

how to make Best Homemade Rhubarb Crisp

Follow the steps below. The recipe is simple and uses frozen rhubarb.

Ingredients :

• 4 cups frozen rhubarb
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 1/2 cup all-purpose flour (for topping)
• 1/2 cup brown sugar
• 1/2 cup unsalted butter (melted)
• 1 teaspoon ground cinnamon

Directions :

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix together the frozen rhubarb, granulated sugar, 1/4 cup flour, and vanilla extract until well combined. Spread the mixture evenly in a greased baking dish.
3. In another bowl, combine the oats, 1/2 cup flour, brown sugar, melted butter, and cinnamon. Mix until crumbly.
4. Sprinkle the oat mixture evenly over the rhubarb mixture in the baking dish.
5. Bake in the preheated oven for 30-35 minutes or until the top is golden brown and the rhubarb is bubbling.
6. Let it cool slightly before serving.

how to serve Best Homemade Rhubarb Crisp

Serve warm. Add vanilla ice cream or a dollop of whipped cream. A fork or spoon works fine. For a simple side idea or extra crunch ideas, see this crispy brussels sprouts guide for inspiration.

how to store Best Homemade Rhubarb Crisp

Let the crisp cool to room temperature. Cover and keep in the fridge for 3–4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes to warm. You can freeze leftovers in an airtight container for up to 2 months. Thaw in the fridge before reheating.

tips to make Best Homemade Rhubarb Crisp

• Do not thaw the rhubarb fully before mixing; it helps keep the filling from getting too watery.
• Press the oat topping lightly so it holds shape while baking.
• Use cold butter for a flakier topping if you prefer.
• Taste the rhubarb mix before baking; if it is very tart, add a little more sugar.
• For crunchy topping, bake a few extra minutes at the end.

variation (if any)

• Add 1/2 cup chopped strawberries or raspberries with the rhubarb for a mixed fruit crisp.
• Stir in a pinch of nutmeg or ginger to the topping for warm spice.
• Use chopped nuts (walnuts or pecans) in the topping for more crunch.

FAQs

Q: Can I use fresh rhubarb instead of frozen?
A: Yes. Chop fresh rhubarb and use the same amount. You may need a little less sugar if the rhubarb is sweeter.

Q: Can I make this gluten free?
A: Yes. Use gluten-free oats and a gluten-free flour blend for the topping.

Q: How do I know when it is done?
A: The top should be golden brown and the rhubarb should bubble at the edges. That shows the filling is hot and cooked.

Q: Can I make this ahead?
A: Yes. Assemble it and keep in the fridge for a few hours before baking. Or bake and reheat before serving.

Conclusion

If you want another recipe for rhubarb crisp with tips and photos, check this Easy Rhubarb Crisp Recipe (THE Best!) | The Kitchn.

Best Homemade Rhubarb Crisp

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A quick and easy homemade rhubarb crisp that features a crunchy oat topping and is perfect served warm, especially with ice cream.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 4 cups frozen rhubarb
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 1/2 cup all-purpose flour (for topping)
• 1/2 cup brown sugar
• 1/2 cup unsalted butter (melted)
• 1 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix together the frozen rhubarb, granulated sugar, 1/4 cup flour, and vanilla extract until well combined. Spread the mixture evenly in a greased baking dish.
3. In another bowl, combine the oats, 1/2 cup flour, brown sugar, melted butter, and cinnamon. Mix until crumbly.
4. Sprinkle the oat mixture evenly over the rhubarb mixture in the baking dish.
5. Bake in the preheated oven for 30-35 minutes or until the top is golden brown and the rhubarb is bubbling.
6. Let it cool slightly before serving.

Notes

Serve warm with vanilla ice cream or whipped cream. Store leftovers in the fridge for up to 3-4 days.

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 18g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 30mg

Keywords: rhubarb, dessert, crisp, easy recipe, baking, vegetarian