Rhubarb Crisp

Tasty rhubarb crisp makes an awesome treat for the summer or spring. It's super simple to make and well worth the effort. The best part is how you can add some ice cream on top to make it extra enjoyable on a hot day.

Rhubarb has such a unique taste and I personally am a big fan of how it works in this recipe. Given the tart natural flavour of this vegetable — yes, it's technically a vegetable, despite being often used like a fruit — it gets balanced out with sugar (granulated and brown). Then, of course, the rhubarb mixture is topped with a yummy crisp topping made from oats, flour, butter, and some spices.

What do I need to make rhubarb crisp?

Rhubarb
Corn starch
Granulated sugar
Salt
Orange zest — optional.
Unsalted butter — cold and cut in to cubes.
Brown sugar
Rolled oats
Flour
Cinnamon
Nutmeg
Ginger

How to make rhubarb crisp:

1. Preheat the oven to 375°F. Grease a 8" by 8" or 9" by 9" baking dish.

2. In a large mixing bowl, combine the rhubarb, corn starch, sugar, salt, and orange zest. Mix well.

Pieces of rhubarb covered in corn starch, sugar, salt and orange zest in a metal mixing bowl.

3. In a separate mixing bowl, combine the butter, brown sugar, oats, flour, salt, cinnamon, nutmeg, and ginger. Use a fork or a pastry cutter to mix the crisp topping.

Crisp topping made from butter, oats, flour, brown sugar, salt, cinnamon, nutmeg, and ginger in a metal mixing bowl.

4. Put the rhubarb into a greased baking dish. Next, layer the crisp topping on the rhubarb. Spread it over top evenly and gently press it down.

Rhubarb pieces in a greased clear glass baking dish.

Crisp topping, made from butter, oats, flour, brown sugar, salt, cinnamon, nutmeg, and ginger, in a greased clear glass baking dish.

5. Bake in the oven for about 35-40 minutes. The crisp topping should be a golden to dark brown when done.

Rhubarb crisp with pieces of rhubarb and juices, topped with oats and brown pieces, in a clear glass baking dish on an orange and white striped towel.

6. Allow the rhubarb crisp to cool for 10 minutes. Serve (with ice cream — optional, but highly recommended).

Notes:

Store rhubarb crisp in a covered container in the fridge for about 3-5 days.

* Adapted from this recipe.

Prep Time 15 mins

Cook Time 40 mins

Rest Time 10 mins

Total Time 1 hr 5 mins

Cooking Method: Baking

Cuisine: American, British, Canadian, European

Courses: Dessert

Difficulty: Beginner

Cooking Temp: 375 F

Best Season: Summer, Spring

Description

Tasty rhubarb crisp makes an awesome treat for the summer or spring. It's super simple to make and well worth the effort. It's even better with some ice cream on top.

Ingredients

Rhubarb

2 lbs rhubarb (about 5 cups; chopped)
2 tbsps corn starch (double amount if using frozen rhubarb)
3/4 cup granulated sugar
1/4 tsp salt
1 tsp orange zest (optional)

Crisp Topping

1/2 cup unsalted butter (cold; cubed)
1/2 cup brown sugar
1 1/2 cups rolled oats
1/2 cup flour
1 pinch salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger

Instructions

1
Preheat the oven to 375°F. Grease a 8" by 8" or 9" by 9" baking dish.
2
In a large mixing bowl, combine the rhubarb, corn starch, sugar, salt, and orange zest. Mix well.
3
In a separate mixing bowl, combine the butter, brown sugar, oats, flour, salt, cinnamon, nutmeg, and ginger. Use a fork or a pastry cutter to mix the crisp topping.
4
Put the rhubarb into a greased baking dish. Next, layer the crisp topping on the rhubarb. Spread it over top evenly and gently press it down.
5
Bake in the oven for about 35-40 minutes. The crisp topping should be a golden to dark brown when done.
6
Allow the rhubarb crisp to cool for 10 minutes. Serve (with ice cream — optional, but highly recommended).

Note

Store rhubarb crisp in a covered container in the fridge for about 3-5 days.