Go Back

Irresistible Rhubarb Crisp

Rhubarb crisp with a thick layer of buttery oat topping over tender sweet-tart rhubarb. Baked until the top is deep golden and the filling bubbles vigorously, then cooled briefly for warm, scoopable servings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb filling
  • 6 cup fresh rhubarb
  • 1.5 cup sugar
  • 0.25 cup all-purpose flour
  • 1 tsp vanilla extract
Oat topping
  • 1.5 cup old-fashioned oats
  • 1 cup all-purpose flour
  • 1 cup brown sugar
  • 0.75 cup butter, melted
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg

Equipment

  • 1 sheet pan

Method
 

Prepare the oven and filling
  1. Preheat the oven to 375°F and butter a 9x13-inch baking dish.
  2. Toss the fresh rhubarb with sugar, all-purpose flour, and vanilla extract, then spread it evenly in the prepared dish.
Make the oat topping and bake
  1. Combine old-fashioned oats, all-purpose flour, brown sugar, melted butter, cinnamon, and nutmeg, stirring until the mixture is well mixed.
  2. Spread the oat topping evenly over the rhubarb layer, covering it completely.
  3. Bake at 375°F for 40-45 minutes, until the topping is deep golden and the filling is bubbling vigorously.
Cool and serve
  1. Let the crisp cool for 10 minutes to set slightly, then serve warm.

Notes

For the most scoopable texture, let the baked crisp sit exactly 10 minutes before serving—longer cooling can make it firm up too much. Store leftovers covered in the refrigerator up to 4 days; rewarm in the oven at 325°F until heated through. Freeze baked crisp for up to 2 months and thaw overnight in the fridge. Dietary swap: use a 1:1 gluten-free all-purpose flour blend for both flour additions to make it gluten-free.