Go Back

Easy Rhubarb Crisp

Rhubarb crisp with an oat topping and bubbling, tart rhubarb filling—baked until the crumble turns golden. This easy fruit crisp is a spring dessert built for warm servings, with vanilla ice cream on top.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
cooling 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

rhubarb filling
  • 4 cup fresh rhubarb diced
  • 1 cup sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
oat topping
  • 1 cup old-fashioned oats
  • 1 cup all-purpose flour
  • 1 cup brown sugar
  • 0.5 cup butter melted
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 8x8-inch baking dish

Method
 

Prep and assemble
  1. Preheat the oven to 375°F, then grease an 8x8-inch baking dish so the crisp releases easily after baking.
  2. Toss the rhubarb with sugar, cornstarch, and vanilla extract, then spread it evenly in the prepared baking dish for an even layer.
  3. Combine the oats, flour, brown sugar, melted butter, and cinnamon until crumbly, then sprinkle the oat mixture evenly over the rhubarb filling so it bakes into a golden topping.
Bake and cool
  1. Bake for 35-40 minutes at 375°F until the topping is golden and the filling is bubbling around the edges, with visibly set crumbs on top.
  2. Let the crisp cool for 10 minutes before serving warm so the juices thicken slightly and the layers hold together.

Notes

For the most sliceable layers, let the crisp sit the full 10 minutes after baking before portioning. Refrigerate leftovers in a covered container for up to 4 days; reheat in a 325°F oven until warmed through (about 10-15 minutes). Freezing is not recommended because the oat topping can lose crispness. For a lighter option, swap half the sugar in the filling for an equal amount of a 1:1 sugar substitute and expect a slightly softer texture.