Description
This Classic Rhubarb Crisp is a sweet and tangy dessert that’s perfect for celebrating the flavors of spring. Tart rhubarb is baked until tender beneath a buttery, crumbly oat topping, creating a delightful contrast of textures and flavors. It’s a simple, comforting dessert that’s easy to make and sure to be a crowd-pleaser.
Ingredients
Units
Scale
- 2 pounds rhubarb (6 cups chopped)*
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon orange zest (optional; or 1/2 teaspoon lemon zest)
- 2 teaspoons vanilla extract
- 3/4 cup Old Fashioned rolled oats
- 3/4 cup all-purpose flour (or almond flour for gluten-free)
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 8 tablespoons cold salted butter (or coconut oil or vegan butter for vegan)
Instructions
- Preheat Oven:
- Preheat the oven to 350°F (175°C).
- Prepare Rhubarb Filling:
- Chop the rhubarb into 1/2-inch pieces.
- In a bowl, mix the rhubarb with the granulated sugar, cornstarch, orange zest (or lemon zest), and vanilla extract.
- Pour the filling into a round 9-inch pie pan, 9×9 inch baking dish, or 7×11 baking dish.
- Make Crisp Topping:
- In a medium bowl, mix together the rolled oats, all-purpose flour (or almond flour), brown sugar, cinnamon, and kosher salt.
- Cut the cold butter into small pieces.
- Use your hands to mix the butter into the oat mixture until fully distributed and a crumbly dough forms. (You can also use a fork or pastry cutter.)
- If using coconut oil, it can be room temperature. Use the same method to add it.
- Pour the crumble topping over the rhubarb filling and smooth it into an even layer with your fingers.
- Bake:
- Bake for 45 to 50 minutes, or until the top is evenly golden brown and the filling is bubbly.
- Cool and Serve:
- Cool for 30 minutes to 1 hour, then serve warm.
Notes
- *Choose firm, crisp rhubarb stalks for the best texture.
- Adjust the amount of sugar depending on the tartness of your rhubarb.
- For a gluten-free option, use certified gluten-free oats and almond flour.
- For a vegan option, use vegan butter or coconut oil.
- Storage: You can leave your crisp on the counter for up to 1 day (covered, at night) so the crisp topping can stay crisp. After 1 day, refrigerate any leftovers. This crumble also freezes well for several months in a sealed container; reheat it in a 350°F (175°C) oven until bubbly and the topping is crisp.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Nutrition
- Serving Size: 1 Serving
- Calories: 350kcal
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg
