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Classic Rhubarb Crisp made with frozen rhubarb featuring a tart and sweet filling topped with a buttery oat topping. It’s a warm, comforting dessert perfect for any season and easy to prepare using common pantry ingredients.

  • Total Time: 50-60 minutes
  • Yield: 6-8 servings 1x

Ingredients

Scale
  • 2 lb frozen rhubarb, cut into 1-inch pieces
  • 1/2 tsp cinnamon
  • 3/4 cup sugar (for filling)
  • 1/4 cup cornstarch
  • 1 stick (1/2 cup) cold unsalted butter, diced into small cubes
  • 1/2 cup all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1/2 cup sugar (for topping)
  • 1 pinch salt

Instructions

  1. Thaw frozen rhubarb fully in a colander and drain off excess liquid well.
  2. Preheat oven to 400°F (200°C).
  3. Butter a 2-quart casserole dish.
  4. In a large bowl, toss thawed rhubarb with 1/2 tsp cinnamon, 3/4 cup sugar, and 1/4 cup cornstarch until evenly coated.
  5. Pour the rhubarb mixture into the prepared dish and spread into an even layer.
  6. In a separate bowl, combine 1 cup oats, 1/2 cup flour, 1/2 cup sugar, 1/2 tsp cinnamon, and a pinch of salt; stir to blend.
  7. Dice cold unsalted butter into small cubes.
  8. Use a pastry cutter or fingers to cut the cold butter into the dry topping mixture until crumbly.
  9. Sprinkle the crumbly topping evenly over the rhubarb base.
  10. Bake until topping is golden and filling bubbles at edges, about 35 to 50 minutes.
  11. Remove from oven and let rest at room temperature for 10 to 20 minutes before serving.

Notes

Ensure to fully thaw and drain frozen rhubarb to prevent sogginess., Cornstarch is essential to thicken the filling and manage the liquid., Keep the butter cold when mixing topping for best crumbly texture., Let the crisp cool before serving to help the filling set., Variations include mixing rhubarb with strawberries, swapping rhubarb for apples or cranberries, using flour instead of cornstarch, substituting oats with nuts, and using dairy-free butter alternatives., Serve warm with vanilla ice cream, whipped cream, or heavy cream., Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months., Reheat refrigerated leftovers in a 350°F oven for 15-20 minutes to maintain topping crispness.

  • Author: Laura
  • Prep Time: 15-20 minutes
  • Cook Time: 35-50 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 300-350 calories per serving
  • Fat: 12g per serving
  • Carbohydrates: 45g per serving
  • Protein: 4g per serving