Easy Rhubarb Crisp

Undoubtedly of the best rhubarb recipes: This easy Rhubarb Crisp is quick to pull together and tastes amazing with a scoop of vanilla ice cream!

I have always preferred fruity desserts over anything else – and I’m definitely all about the crumbles, crisps and cobblers! My neighbour has a huge rhubarb plant in her garden and lets me take as much of it as I like. So our springs are usually filled with all things rhubarb, and first and foremost with this easy rhubarb crisp.

It’s incredibly simple to pull together, very forgiving if you’re baking challenged, precision challenged or baking with the kids at home 😉 plus this recipe has no eggs and uses mostly pantry staples, perfect for a simple treat.

📹 Full Recipe Video

🥣 Step by Step

1 To make the rhubarb filling, combine the sliced rhubarb with cornstarch, sugar and cinnamon in a large mixing bowl. Then, transfer to a buttered ~2 quart casserole dish.

2 To make the crumble topping, combine flour, oats, sugar, cinnamon and salt in a large bowl. Cut in the butter until crumbs form.

3 Evenly scatter the crumb topping over the rhubarb, then bake until golden and bubbly. Let sit on the counter fro 10 minutes, then serve with vanilla ice cream!

📖 Recipe

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Yield: 6 servings

Ready In: 1 hr

Try this easy rhuabrb crisp recipe if you need a quick dessert for spring!

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Ingredients

Rhubarb Filling

• 2 pounds sliced rhubarb (fresh or frozen; see notes for frozen)
• 1/4 cup cornstarch
• 3/4 cup sugar
• 1/2 teaspoon ground cinnamon

Crumble Topping

• 1 cup oats
• 1/2 cup 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))

Prep Time: 15 mins

Cook Time: 35 mins

Ready In: 1 hr

Instructions

• Prep: Heat oven to 400°F. Lightly butter a ~2 quart casserole dish.
• Make rhubarb filling: Combine all ingredients for the rhubarb filling in a large bowl. Evenly spread in the prepared casserole dish.
• Make topping: Combine oats, flour, sugar, cinnamon and salt in a large bowl. Cut in butter until crumbs form.
• Finish and bake: Evenly scatter the crumb topping over the rhubarb filling. Bake in the hot oven for around 35 minutes, or until golden and bubbly. Allow to sit on the counter for 10 minutes before serving.

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Nora’s Tips

Frozen rhubarb: Measure while frozen, then thaw completely! I recommend carefully draining the thawed rhubarb, but do not squeeze it. Be very careful when tossing with the other ingredients. If the thawed rhubarb feels very wet, add an extra tablespoon of cornstarch.

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