Easy Rhubarb Crisp Recipe (Print Version)
# Ingredients:
→ Fresh Rhubarb Base
01 -
2 pounds fresh rhubarb, sliced into pieces (frozen works too - just thaw completely first)
02 -
1/4 cup cornstarch for thickening
03 -
3/4 cup granulated sugar
04 -
1/2 teaspoon ground cinnamon
→ Golden Crumble Top
05 -
1 cup quick-cooking oats
06 -
1/2 cup all-purpose flour
07 -
1/2 cup granulated sugar
08 -
1/2 teaspoon ground cinnamon
09 -
1 pinch of salt
10 -
1 stick cold butter, cubed into small pieces (that's 8 tablespoons)
# Instructions:
01 -
Preheat your oven to 400°F and lightly butter a 2-quart casserole dish. This creates the perfect non-stick base for your crisp.
02 -
In a large mixing bowl, gently combine your sliced rhubarb with cornstarch, sugar, and cinnamon until everything is well coated. Spread this mixture evenly across your prepared baking dish.
03 -
Mix together oats, flour, sugar, cinnamon, and salt in another large bowl. Add your cold butter pieces and work them in with your fingers or a pastry cutter until you get a crumbly texture that looks like chunky cookie dough.
04 -
Sprinkle your crumble topping evenly over the rhubarb filling. Pop it in the oven for about 35 minutes until the top is beautifully golden and you can see the filling bubbling around the edges. Let it rest for 10 minutes before serving - trust me, it's worth the wait!
# Notes:
01 -
Perfect spring dessert that's absolutely divine with a scoop of vanilla ice cream on top
02 -
If using frozen rhubarb, measure while frozen then thaw completely and drain gently - add extra cornstarch if it seems very watery
03 -
Quick oats work better than old-fashioned for this recipe, creating a more cohesive topping
04 -
Make sure your butter is fridge-cold for the best crumbly texture
05 -
Don't skip the 10-minute rest time - it helps the filling thicken perfectly
06 -
Store covered on counter for 1-2 days, though it rarely lasts that long!