Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

A quick and forgiving rhubarb crisp dessert with a buttery oat topping, served warm with vanilla ice cream. Egg-free and made mostly with pantry staples, suitable for fresh or frozen rhubarb.

  • Total Time: 55-60 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 4 cups sliced rhubarb (fresh or frozen)
  • 2 tablespoons cornstarch (plus extra if rhubarb is very juicy)
  • 1/2 cup sugar (plus extra if needed for tartness balance)
  • 1/2 teaspoon ground cinnamon (plus extra for topping)
  • 1/2 cup all-purpose flour
  • 3/4 cup quick oats or old-fashioned oats
  • 1/4 teaspoon salt
  • 6 tablespoons cold, diced unsalted butter
  • Butter for greasing a 2-quart casserole dish

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Slice rhubarb into pieces; if using frozen, measure while frozen, thaw fully, and drain excess liquid.
  3. In a large bowl, toss sliced rhubarb with cornstarch, sugar, and cinnamon until evenly coated. If rhubarb is very juicy, add an extra tablespoon of cornstarch and mix well.
  4. Butter a 2-quart casserole dish and transfer the rhubarb filling, smoothing it into an even layer.
  5. In a large bowl, combine flour, oats, sugar, cinnamon, and salt for the crumble topping.
  6. Add cold diced butter to the dry ingredients and use your hands to work it in until the mixture resembles chunky oatmeal-cookie dough.
  7. Sprinkle the crumble topping evenly over the rhubarb filling in the casserole dish.
  8. Bake for 40-45 minutes until the topping is golden brown and the filling bubbles at the edges.
  9. Remove from oven and let crisp rest on the counter for 10 minutes before serving.

Notes

Use old-fashioned oats for a coarser topping or pulse them a few times in a food processor for a finer texture., Add 1 to 1.5 cups of halved fresh strawberries to the rhubarb for a strawberry-rhubarb variation., Swap up to 1 pound of rhubarb with thin apple slices for an apple-rhubarb twist., Replace white sugar with light brown sugar or some sugar with pure maple syrup for flavor variation; reduce added liquid to avoid excess moisture., Add 1/2 cup chopped pecans or almonds to the topping for extra crunch., Stir in 1/2 teaspoon freshly grated ginger, 1/4 teaspoon cardamom, or 1 teaspoon lemon zest into filling for a fresh flavor twist., For gluten-free options, use a 1:1 gluten-free flour blend and certified gluten-free oats., Portion into small ramekins and shorten baking time for individual servings., Store leftovers covered at room temperature for 1-2 days or refrigerated for 3-4 days., Reheat portions in the microwave or warm the whole dish in a 350°F oven until heated through., For very juicy rhubarb, add extra cornstarch and let the crisp rest for 10 minutes after baking to thicken filling.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 40-45 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: Approx. 250 calories per serving (including typical serving with vanilla ice cream)
  • Fat: 8 g per serving
  • Carbohydrates: 40 g per serving
  • Protein: 3 g per serving