Rhubarb Crisp Recipe
This classic Rhubarb Crisp Recipe features tender, tart rhubarb baked beneath a sweet oat and brown sugar crumble topping. A simple, delicious dessert perfect for spring gatherings or family dinners.
9 Servings
Ingredients
For the Filling
- 3 cups diced fresh rhubarb
- ½ cup granulated white sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon water
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice optional
For the Topping
- 1 cup rolled oats
- 1 cup packed brown sugar
- ½ cup all-purpose flour
- ½ cup unsalted butter cold and cubed
Instructions
Preheat the Oven
- Preheat the oven to 350°F (175°C). Lightly grease an 8-inch square baking dish with butter or non-stick cooking spray.
Prepare the Filling
- In a large mixing bowl, combine the diced rhubarb, granulated sugar, flour, water, ground cinnamon, and ground allspice (if using). Stir until the rhubarb is evenly coated and the mixture becomes slightly moist. Set aside.
Prepare the Topping
- In a separate mixing bowl, combine the rolled oats, packed brown sugar, and all-purpose flour. Add the cold cubed butter. Using a pastry cutter or clean fingertips, work the butter into the oat mixture until it forms a crumbly texture.
Assemble the Crisp
- Press approximately half of the oat topping mixture into the bottom of the prepared baking dish to form a light crust. Spread the rhubarb mixture evenly over this base layer. Sprinkle the remaining oat topping evenly over the rhubarb filling.
Bake the Crisp
- Place the dish in the preheated oven and bake for approximately 45 minutes, or until the filling is bubbling and the topping is golden brown.
Cool and Serve
- Allow the rhubarb crisp to cool for at least 10–15 minutes before serving. This dessert may be enjoyed warm or at room temperature. Optionally, serve with a scoop of vanilla ice cream or whipped cream.
Notes
To prepare this Rhubarb Crisp Recipe as a gluten-free dessert:
- Substitute the all-purpose flour in both the filling and the topping with a gluten-free 1:1 baking flour blend.
- Ensure the rolled oats used are certified gluten-free, as conventional oats are often processed in facilities that handle gluten-containing grains.
- Confirm that all additional ingredients (such as baking sprays or flavorings) are gluten-free to avoid cross-contamination.