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A quick and easy rhubarb crisp dessert with a tart rhubarb filling and a crunchy oat crumble topping, perfect served warm with vanilla ice cream.

  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 pounds sliced rhubarb (fresh or frozen; if frozen, thaw fully and drain gently)
  • 1/4 cup cornstarch (plus 1 tablespoon extra if rhubarb is very wet)
  • 3/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1 cup quick oats (old-fashioned oats pulsed a few times if using)
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1 pinch salt
  • 1 stick cold butter, cubed (1 stick = 8 tablespoons or 1/2 cup)

Instructions

  1. Preheat oven to 400°F (200°C). Lightly butter a 2-quart casserole dish.
  2. In a large bowl, toss the sliced rhubarb with cornstarch, sugar, and ground cinnamon until coated. Spread evenly into the prepared dish.
  3. In another bowl, stir together oats, flour, sugar, ground cinnamon, and salt.
  4. Cut the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
  5. Sprinkle the crumble topping evenly over the rhubarb filling.
  6. Bake in the preheated oven for about 35 minutes, until the topping is golden brown and the filling is bubbling.
  7. Let the crisp cool on the counter for 10 minutes to thicken before serving.

Notes

Use quick oats for a tender topping; if using old-fashioned oats, pulse them a few times in a food processor for a finer texture., Cold butter is essential for a crumbly topping; for dairy-free option, use stick margarine, not spreadable types., If using frozen rhubarb, measure frozen, thaw completely, drain gently, and add extra cornstarch if filling is very wet., Do not reduce sugar to maintain balance with rhubarb’s tartness., Let the crisp rest 10 minutes after baking to thicken the filling., Serve warm, optionally topped with vanilla ice cream or whipped cream., Store leftovers covered at room temperature for 1-2 days or refrigerated for 3-4 days., The crisp can be assembled ahead and refrigerated up to 24 hours before baking.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Cuisine: British, Traditional

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 250 calories per serving (estimate)
  • Fat: 7 g per serving (estimate)
  • Carbohydrates: 45 g per serving (estimate)
  • Protein: 3 g per serving (estimate)