Rhubarb Crisp Recipe
Rhubarb Crisp Recipe
Table of Contents
Rhubarb Crisp Recipe
Rhubarb Crisp Recipe is a classic dessert that perfectly balances the tanginess of rhubarb with the sweetness of a buttery oat topping. This simple and easy to make recipe results in a warm, comforting dessert that is perfect for any occasion. Whether you’re baking for a holiday, a family gathering, or just because you’re craving something sweet, this rhubarb crisp will quickly become a favorite.
Description
If you love desserts that combine sweet and tart flavors, then a rhubarb crisp recipe should be on your must try list. Rhubarb, often considered a vegetable but used as a fruit in many desserts, has a unique tartness that pairs beautifully with a buttery, oat based crumble topping. This rhubarb crisp recipe is the perfect way to enjoy this seasonal favorite.
The great thing about rhubarb crisp is that it’s incredibly versatile. While the main ingredients are simple rhubarb, sugar, flour, butter, oats, and a few other pantry staples there are plenty of ways to make the dish your own. You can adjust the sweetness to your preference, add other fruits like strawberries for a more balanced flavor, or even sprinkle in some cinnamon or nutmeg for extra warmth. The crisp topping, with its delicious crunch, complements the tender, juicy rhubarb beneath.
This rhubarb crisp recipe is perfect for any time of year, especially in spring and summer when fresh rhubarb is in season. It’s a great way to use up any rhubarb you have growing in your garden or to take advantage of the seasonal produce available at your local market. When baked, this crisp fills your home with the irresistible scent of sweet fruit and toasted oats.
Ingredients
For the filling:
- 4 cups rhubarb, chopped into 1 inch pieces
- 1 cup granulated sugar
- 2 tablespoons all purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional)
For the crisp topping:
- 3/4 cup old fashioned rolled oats
- 3/4 cup all purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish or an equivalent sized pan with butter or cooking spray.
- Prepare the rhubarb filling:
In a large bowl, combine the chopped rhubarb, granulated sugar, flour, vanilla extract, and lemon juice (if using). Toss everything together until the rhubarb is evenly coated in the sugar mixture. Transfer the rhubarb mixture into the prepared baking dish, spreading it out evenly. - Make the crisp topping:
In another bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Stir until everything is well mixed. Add the cold, cubed butter to the mixture. Using your fingers or a pastry cutter, cut the butter into the dry ingredients until the mixture forms coarse crumbs. The butter should be in small, pea sized pieces. - Assemble the crisp:
Sprinkle the crisp topping evenly over the rhubarb filling, covering it as much as possible. - Bake the crisp:
Place the baking dish in the oven and bake for 40-45 minutes, or until the rhubarb is bubbling and the topping is golden brown and crisp. You may want to check the crisp after 30 minutes and cover the edges with aluminum foil to prevent over browning. - Cool and serve:
Let the rhubarb crisp cool slightly before serving. The filling will thicken as it cools. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Notes
- Adding strawberries: For a classic strawberry rhubarb crisp, simply add 2 cups of fresh or frozen strawberries to the rhubarb mixture.
- Make ahead: You can prepare the rhubarb filling and the crisp topping separately in advance. Store both in the fridge and assemble when ready to bake.
- Substitute with other fruits: You can experiment with other fruits, like apples or pears, or a combination of fruits to create your own custom crisp.Vegan options: For a dairy free or vegan version, use non dairy butter and a plant based topping, such as coconut oil instead of butter.
you may like : Strawberry Rhubarb Pie Recipe
Rhubarb Crisp Recipe
Ingredients
- For the filling:
- 4 cups rhubarb chopped into 1-inch pieces
- 1 cup granulated sugar
- 2 tablespoons all purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice optional
- For the crisp topping:
- 3/4 cup old fashioned rolled oats
- 3/4 cup all purpose flour
- 1/2 cup light brown sugar packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter cold and cubed
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish or an equivalent sized pan with butter or cooking spray.
- Prepare the rhubarb filling:
- In a large bowl, combine the chopped rhubarb, granulated sugar, flour, vanilla extract, and lemon juice (if using). Toss everything together until the rhubarb is evenly coated in the sugar mixture. Transfer the rhubarb mixture into the prepared baking dish, spreading it out evenly.
- Make the crisp topping:
- In another bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Stir until everything is well mixed. Add the cold, cubed butter to the mixture. Using your fingers or a pastry cutter, cut the butter into the dry ingredients until the mixture forms coarse crumbs. The butter should be in small, pea sized pieces.
- Assemble the crisp:
- Sprinkle the crisp topping evenly over the rhubarb filling, covering it as much as possible.
- Bake the crisp:
- Place the baking dish in the oven and bake for 40-45 minutes, or until the rhubarb is bubbling and the topping is golden brown and crisp. You may want to check the crisp after 30 minutes and cover the edges with aluminum foil to prevent over browning.
- Cool and serve:
- Let the rhubarb crisp cool slightly before serving. The filling will thicken as it cools. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Notes
- Adding strawberries: For a classic strawberry rhubarb crisp, simply add 2 cups of fresh or frozen strawberries to the rhubarb mixture.
- Make ahead: You can prepare the rhubarb filling and the crisp topping separately in advance. Store both in the fridge and assemble when ready to bake.
- Substitute with other fruits: You can experiment with other fruits, like apples or pears, or a combination of fruits to create your own custom crisp.
Vegan options: For a dairy free or vegan version, use non dairy butter and a plant based topping, such as coconut oil instead of butter.
