When Rhubarb season is in full swing, this rhubarb crisp is a great way to enjoy the tart flavor of this fruit.
Jump to Recipe
Table of Contents
- Rhubarb Crisp Ingredients
- How to Make This Rhubarb Crisp Recipe
- How To Serve
- Storage
- More Recipes You’ll Love
- JUMP TO RECIPE
Spring has sprung, and with it comes the delicious taste of this rhubarb crisp. I love the tartness of the rhubarb combined with the sweetness of the crumble topping in this recipe; plus, it’s so easy to make!
Rhubarb Crisp Ingredients
NOTE: It is essential to ensure that you do not eat the leaves, root or bottom stem area of rhubarb, as it will make you sick.
You’ll need:
For the Filling
- 4 cups of rhubarb, cut into bite-size pieces
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice (or water)
- 2 tablespoons cornstarch
For the Crisp Topping
- ⅔ cup all-purpose flour
- ⅔ cup rolled oats
- ⅔ cup light brown sugar, packed
- ½ teaspoon ground cinnamon
- Pinch of salt
- ½ cup unsalted butter, cold
PRO TIP:
Rhubarb is tart and just slightly sweet, but the granulated sugar is enough to create a perfect balance in this dessert.
SUBSTITUTIONS AND ADDITIONS
OLD-FASHIONED OATS: These are also known as rolled oats. It’s fine to use quick-cooking oats for the crunchy topping instead if that’s what you have in the cupboard.
BUTTER: To make this easy rhubarb crisp suitable for vegans, you could switch the butter to dairy-free margarine.
OUR RECIPE DEVELOPER SAYS
You can throw together the topping the night before and store it in the fridge until you are ready to assemble this fruit crisp.
How to Make This Rhubarb Crisp Recipe
STEP ONE: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
STEP TWO: Combine rhubarb, white sugar, and vanilla extract in a medium bowl.
PRO TIP:
Rhubarb does need to be peeled or prepared beyond rinsing and cutting off the ends of the stalks. Do not consume any rhubarb leaves as they are toxic.
STEP THREE: Stir the cornstarch into the lemon juice until dissolved and pour it over the fruit mixture. Toss to combine.
STEP FOUR: Pour the fruit mixture into the prepared baking dish in a single layer.
STEP FIVE: To prepare the crumbly topping, combine flour, oats, brown sugar, cinnamon, and a pinch of salt in a medium mixing bowl.
Cut cold butter into the flour and sugar mixture using a fork or pastry blender until the mixture forms small, pea-size pieces.
STEP SIX: Spread the topping over the rhubarb mixture in the baking dish.
STEP SEVEN: Bake for about 45 minutes or until the filling is bubbly and the topping is golden brown.
How To Serve
This rhubarb crisp recipe is best served warm, fresh and bubbling out of the oven. Serve individual portions of this perfect dessert with a big scoop of vanilla ice cream and fresh whipped cream.
Our rhubarb custard pie is another one of our favorite rhubarb recipes. If you have an abundance of fresh strawberries, you can add them to our strawberry rhubarb cheesecake along with your fresh tangy rhubarb.
Storage
IN THE FRIDGE: Store this old-fashioned rhubarb crisp in the refrigerator in an airtight container or covered in plastic wrap for up to 4 days.
IN THE FREEZER: This easy dessert will last for three months in the freezer in an airtight container. Thaw in the refrigerator overnight before reheating.
The tart rhubarb and the sweetened crunchy oats create the perfect combination in this divine fruit dessert. Enjoy this recipe all year round with frozen rhubarb or in the spring when rhubarb is fresh.
FREQUENTLY ASKED QUESTIONS
You can often find rhubarb at the farmers market, and if you are lucky, you can sometimes find it at the grocery store as well.
The stems, roots, and leaves of rhubarb plants are poisonous because of their high oxalic acid content. The rhubarb stalks, however, are not and can be eaten safely.
This easy recipe can be frozen in an airtight container for up to three months.
More Recipes You’ll Love
Prevent your screen from going dark
Filling
- 4 cups rhubarb, cut into bite-size pieces
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice, or water
- 2 tablespoons cornstarch
Crisp Topping
- ⅔ cup all-purpose flour
- ⅔ cup rolled oats
- ⅔ cup light brown sugar, packed
- ½ teaspoon ground cinnamon
- 1 pinch salt
- ½ cup unsalted butter, cold
-
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
-
Combine rhubarb, sugar, and vanilla extract.
-
Stir the cornstarch into the lemon juice until dissolved and pour over the fruit mixture. Toss to combine.
-
Pour the fruit mixture into the prepared baking dish in a single layer.
-
Prepare the topping by combining flour, oats, brown sugar, cinnamon, and a pinch of salt in a medium mixing bowl. Cut cold butter into flour/sugar mixture using a fork or pastry blender until the mixture forms small, pea-size pieces.
-
Spread the topping over the rhubarb mixture in the baking dish.
-
Bake for about 45 minutes or until the filling is bubbly and the topping is golden brown.
- Rhubarb is tart and just slightly sweet, but the granulated sugar is enough to create a perfect balance in this dessert.
- You can throw together the topping the night before and store it in the fridge until you are ready to assemble this fruit crisp.
- Rhubarb does need to be peeled or prepared beyond rinsing and cutting off the ends of the stalks. Do not consume any rhubarb leaves as they are toxic.
Calories: 236kcal | Carbohydrates: 40g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 10mg | Potassium: 163mg | Fiber: 1g | Sugar: 29g | Vitamin A: 278IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 1mg
The post Rhubarb Crisp – Spaceships and Laser Beams first appeared on AfterCuriosity.
