Sweet & Tangy Rhubarb Crisp — Your New Favorite Springtime Treat!

Why You’ll Love This Rhubarb Crisp

Hey there, kitchen buddy! Ready to whip up somethingbright and comforting? This rhubarb crisp is our secret weapon for a quick, easy dessert with *wow* factor. Made with simple pantry staples, it’s the kind of recipe that transforms tart, jewel-toned rhubarb into a warm, crunchy masterpiece—no fancy ingredients needed!

Think punchy tang mingled with a cozy, buttery crumble— it’s a sensory party for your taste buds. Plus, the irresistible aroma drifting through your home? Now, that’s what I call a win-win. And hey, if you’re a fan of berries or apples, feel free to swap or mix; this recipe is so forgiving, it practically hugs you back.

So why not give it a try? And if you’re into fresh flavors, let’s keep the cooking streak going—how about a zesty homemade salsa or herby pesto next? Ready to get crisping? Grab those ingredients, and let’s make some magic happen!

Rhubarb Crisp

This rhubarb crisp is a dessert that combines tart, vibrant rhubarb slices with a buttery, crunchy crumble topping. The dish is baked until the filling is bubbling and the topping is golden brown, resulting in a warm, tender interior with a crisp texture on top.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: American

Calories: 240

Ingredients Equipment Method

Ingredients

  

• 4 cups rhubarb stalks cut into 1-inch pieces
• 0.5 cup granulated sugar
• 1 tablespoon cornstarch to thicken filling
• 1 cup old-fashioned rolled oats
• 0.75 cup all-purpose flour
• 0.5 cup brown sugar
• 0.5 cup unsalted butter cut into small cubes

Equipment

• Baking dish
• Mixing bowls

Method

 

1. Preheat your oven to 375°F (190°C). Arrange the rhubarb pieces in an even layer in a buttered baking dish. In a small bowl, mix the sugar and cornstarch, then sprinkle evenly over the rhubarb. Bake for 10 minutes, just starting to soften the rhubarb.
   4 cups rhubarb stalks, 0.5 cup granulated sugar, 1 tablespoon cornstarch
   
2. Create the crumble topping by combining oats, flour, and brown sugar in a mixing bowl. Add the cubed butter and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs with visible pea-sized pieces.
   1 cup old-fashioned rolled oats, 0.75 cup all-purpose flour, 0.5 cup brown sugar, 0.5 cup unsalted butter
   
3. Remove the partially baked rhubarb from the oven and evenly sprinkle the crumble mixture over the top, covering all the fruit.
4. Return the dish to the oven and bake for an additional 30 minutes, or until the topping is golden brown and the filling is bubbling around the edges. Look for bubbling liquid and a crisp, browned topping as doneness indicators.
5. Remove from oven and let cool slightly before serving. The crisp should have a crunchy topping with tender, tart rhubarb underneath.

There you have it—a cheerful, crave-worthy rhubarb crisp that’s perfect for spring or anytime you want a little sweet-tart cheer. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. I’d love to hear how yours turns out—tag me in your photos or share your favorite topping ideas! Happy baking, friend!