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Buttery Rhubarb Crisp with Jammy Tart Filling

Close-up of a warm serving of rhubarb crisp with a golden, crumbly topping and bubbling red fruit filling.
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This easy rhubarb crisp combines sweet and tart flavors with a buttery, crunchy oat topping. It is a comforting dessert perfect for showcasing fresh spring fruit.

Ingredients

Scale
  • 4 cups fresh rhubarb, chopped into 1-inch pieces
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter, cold and cubed
  • 1 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, combine the chopped rhubarb, granulated sugar, 2 tablespoons of flour, and vanilla extract. Toss gently to coat the rhubarb evenly.
  3. Pour the rhubarb mixture into the prepared baking dish and spread it into an even layer.
  4. In a separate medium bowl, prepare the topping. Combine the rolled oats, 1/2 cup flour, brown sugar, cinnamon, and salt. Mix these dry ingredients together.
  5. Cut the cold, cubed butter into the dry topping mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Do not overmix; you want some pea-sized pieces of butter remaining for crispness.
  6. Sprinkle the oat topping evenly over the rhubarb filling in the baking dish. Press it down lightly.
  7. Bake for 35 to 45 minutes, or until the topping is golden brown and the rhubarb filling is bubbling thickly around the edges.
  8. Remove the crisp from the oven and let it cool on a wire rack for at least 15 minutes before serving. This allows the filling to set.

Notes

  • For an elevated flavor, brown the butter before adding it to the dry topping ingredients. Let the butter cool slightly before mixing.
  • Serve this sweet and tart dessert warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
  • If your rhubarb is very tart, you may increase the granulated sugar in the filling by 1/4 cup.

Nutrition

Find it online: https://www.unfoldrecipes.com/rhubarb-crisp-best-buttery-oat-topping/