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Rhubarb crumble in white bowls topped with vanilla ice cream.
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Rhubarb Crisp

This easy Rhubarb Crisp is a delicious sweet, tart dessert that's perfect for entertaining. Serve it up with a scoop of ice cream for an old fashioned summer treat.
Prep Time10 minutes
Cook Time40 minutes
Resting Time15 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 407kcal

Ingredients

Crisp Topping

  • 1 cup all-purpose flour spooned and leveled
  • cup rolled oats
  • ½ cup light brown sugar packed
  • ¼ cup granulated sugar
  • ½ teaspoon cinnamon
  • pinch of salt
  • ½ cup melted butter
  • cup sliced almonds slivered almonds, chopped walnuts or pecans are a good variation

Rhubarb Filling

  • 1.75 to 2 pounds rhubarb 6 to 8 stalks (about 5 ½ to 6 cups chopped)
  • 1 teaspoon pure vanilla extract
  • 1 cup granulated sugar
  • ¼ cup all-purpose flour spooned and leveled
  • ¼ teaspoon salt

For Serving

  • vanilla ice cream or whipped cream optional

Instructions

  • Preheat oven to 375 degrees F. Coat a 10-inch baking dish with nonstick cooking spray.

Make the Crisp Topping

  • Combine the flour, oats, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl. Stir in the melted butter and almonds. Use your fingers to work the mixture into crumbles. Transfer the bowl to the freezer while you make the filling.

Make the Rhubarb Filling

  • Trim the ends from the rhubarb. Slice each stalk of rhubarb down the middle, lengthwise, and then slice into ½-inch pieces. If stalks are very skinny, you can skip the step of slicing them down the middle.
  • In a large mixing bowl, toss the chopped rhubarb with the vanilla. Add the sugar, flour, and salt and toss to combine. Transfer the mixture to the prepared baking dish.

Top and Bake

  • Remove the crisp topping from the freezer, break it up with your fingers, and scatter it evenly over the top of the rhubarb mixture. Transfer the baking dish to the oven (if your baking dish is very full, place it on a baking sheet or sheet of foil). Bake for 40 minutes or until golden and bubbly. Check it towards the end of the baking time and if the top is getting too dark, lay a sheet of foil lightly over the top. Remove it from the oven and let it cool for at least 15 to 20 minutes or more.
  • Serve with vanilla ice cream or whipped cream.

Video

Notes

Storage
Baked Rhubarb Crisp can be stored, covered, at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days.
Make-Ahead Tips
The filling will set up as it rests and it will perfect served in the evening even if baked early in the morning or the day before. It is delicious served cold but if you'd like to warm it, cover the dish with foil and bake for a short time at 300 degrees F. You can also warm individual servings briefly in the microwave.
Freezing Unbaked Rhubarb Crisp
Assemble the crisp as directed in a freezer-safe baking dish then cover it with a layer of plastic wrap and a layer of foil. Label it with the date and freeze it for up to 3 months. Defrost it completely in your refrigerator overnight before baking as directed.

Nutrition

Calories: 407kcal | Carbohydrates: 67g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 173mg | Potassium: 375mg | Fiber: 3g | Sugar: 46g | Vitamin A: 456IU | Vitamin C: 8mg | Calcium: 119mg | Iron: 2mg