Easy Classic Rhubarb Crisp Recipe with Crunchy Oat Topping Perfect for Spring Desserts
A simple and delicious rhubarb crisp with a buttery, crunchy oat topping that balances tart and sweet flavors, perfect for a comforting spring dessert.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 cups rhubarb, chopped into 1/2-inch pieces
- 3/4 cup granulated sugar (adjust to taste)
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg (optional)
- 1 teaspoon vanilla extract
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish with butter or nonstick spray.
- In a large bowl, toss 4 cups chopped rhubarb with 3/4 cup granulated sugar, 2 tablespoons flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 teaspoon vanilla extract until evenly coated.
- Transfer the rhubarb filling to the prepared baking dish and spread into an even layer.
- In a separate bowl, combine 1 cup rolled oats, 3/4 cup flour, 1/2 cup packed brown sugar, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon. Stir until well mixed.
- Add the melted butter to the oat mixture and stir until crumbly and clumps form.
- Sprinkle the oat topping evenly over the rhubarb filling.
- Bake uncovered for 40-45 minutes until the topping is golden brown and the filling is bubbly. Tent with foil if topping browns too quickly.
- Remove from oven and let cool for at least 15 minutes before serving.
Notes
If using frozen rhubarb, add an extra tablespoon of flour to thicken the filling. Use melted butter for the topping to ensure it crisps properly. Let the crisp cool before serving to thicken the filling. For gluten-free, substitute flours with gluten-free blends or almond flour. For dairy-free, use coconut oil or plant-based butter.
Nutrition
- Serving Size: About 1/6 of the cri
- Calories: 280
- Sugar: 22
- Fat: 12
- Carbohydrates: 38
- Fiber: 4
- Protein: 3
Keywords: rhubarb crisp, oat topping, spring dessert, easy dessert, classic rhubarb recipe, crunchy oat topping, rhubarb dessert