Easy Rhubarb Crisp
This easy rhubarb crisp features a tart, jammy rhubarb filling topped with a golden, buttery oat crumble. A simple spring dessert ready in under an hour using pantry staples and no eggs.
Equipment
- 2-quart casserole dish
- mixing bowls
- measuring cups and spoons
- knife and cutting board
Ingredients
- 2 lbs rhubarb, sliced into 1/2-inch pieces
- 1/2 cup granulated sugar (for filling)
- 2 tbsp cornstarch
- 1/2 tsp ground cinnamon (for filling)
- 1 cup quick oats
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar (for topping)
- 1/2 tsp ground cinnamon (for topping)
- 1 pinch salt
- 1/2 cup cold butter, cubed
Instructions
- Preheat oven to 400°F (200°C) and lightly butter a 2-quart casserole dish.
- In a large bowl, toss rhubarb with sugar, cornstarch, and cinnamon until evenly coated.
- Transfer the rhubarb mixture to the prepared dish and spread evenly.
- In another bowl, combine oats, flour, sugar, cinnamon, and salt.
- Add cold butter and rub into the mixture until it forms thick, crumbly clumps.
- Scatter the crumble evenly over the rhubarb filling.
- Bake for 35 minutes until the topping is golden brown and the filling is bubbling.
- Let rest for 10 minutes before serving. Serve warm, optionally with vanilla ice cream.
Notes
Use fresh or fully thawed frozen rhubarb. Do not reduce sugar too much or the filling will be overly tart. Let the crisp rest 10 minutes after baking for proper thickening. For a chunkier topping, use old-fashioned oats.