Easy Rhubarb Crisp

A rustic scoop of warm rhubarb crisp on a plate. The golden-brown, oaty crumble topping covers a bubbly, jammy, ruby-red rhubarb filling peeking through the cracks. A dollop of creamy vanilla ice cream melts slowly on top, with a delicate wisp of steam rising.

A simple and delicious rhubarb crisp with a sweet-tart filling and a buttery oat topping. Perfect for a quick dessert or a comforting treat.

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Prep Time 10

Cook Time 40

Total Time 50

Course Dessert

Cuisine American

Servings 6 servings

Calories 350 kcal

Ingredients

Filling

4 cups fresh rhubarb chopped into 1-inch pieces
0.5 cup granulated sugar

Topping

1 cup old-fashioned rolled oats
0.5 cup all-purpose flour
0.5 cup packed brown sugar
0.5 tsp ground cinnamon
0.5 cup unsalted butter melted

Instructions

Preheat the oven to 375°F (190°C) and lightly grease an 8x8 inch baking dish.
Make the Filling: In a medium bowl, combine rhubarb and granulated sugar. Toss to coat evenly, then spread in the prepared baking dish.
Make the Topping: In a separate bowl, whisk together oats, flour, brown sugar, and cinnamon. Pour melted butter over the mixture and stir until crumbly.
Assemble: Sprinkle the oat topping evenly over the rhubarb filling.
Bake: Place in oven and bake for 35-40 minutes, until filling is bubbly and topping is golden brown.
Cool and Serve: Let cool for at least 10 minutes before serving. Enjoy warm, alone, or with ice cream.

Notes

Add a pinch of ground ginger or nutmeg to the topping for a flavor twist. Increase sugar in filling if rhubarb is very tart. Works with frozen rhubarb; add 5-10 minutes to baking time if using.

Keyword easy dessert, fruit crumble, rhubarb crisp, summer dessert