Nothing beats the bright, tart taste of fresh garden rhubarb in the summer. This Classic Rhubarb Crisp is my favorite way to celebrate the season. It is a simple, rustic treat that feels like a warm hug.
You will love how the sweet, crunchy topping balances the tangy fruit. It is perfect for a sunny afternoon or a cozy family dinner. Let’s get baking and fill your kitchen with sweet cinnamon aromas.
Why This Recipe Is a Winner
This recipe is a total crowd-pleaser for any summer gathering. It uses simple pantry staples you likely already have on hand. The prep work is minimal, so you can spend more time relaxing. It is a budget-friendly dessert that looks and tastes impressive.
The combination of textures is what makes it so special. You get tender, juicy fruit under a golden, crumbly crust. It is the ultimate comfort food dessert for busy weeknights. Your family will surely ask for second helpings of this one.
Simple Cooking Steps
Making this crisp is as easy as tossing and sprinkling. You do not need any fancy equipment or advanced skills. Even if you are a beginner, you can master this easy fruit dessert. Simply prep the fruit, mix the topping, and let the oven work.
The secret is using cold butter for that perfect crumble. It creates those golden nuggets of sweetness we all love. You will feel like a pro when this comes out bubbling. It is a stress-free way to end any meal.
Ingredients You’ll Need
This recipe relies on fresh seasonal produce and simple baking basics.
- 6 cups fresh rhubarb, cut into 1/2-inch pieces
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup light brown sugar, packed
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, cold and cubed
Step-by-Step Directions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a large bowl, toss the sliced rhubarb with granulated sugar, 3 tablespoons of flour, and vanilla extract until evenly coated.
- Spread the rhubarb mixture evenly into the prepared baking dish.
- In a separate medium bowl, combine the brown sugar, oats, 1 cup flour, and ground cinnamon.
- Cut the cold butter into the dry mixture using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Sprinkle the oat topping evenly over the rhubarb filling.
- Bake for 45 minutes, or until the topping is golden brown and the rhubarb filling is bubbling at the edges.
- Remove from oven and allow to cool for at least 15 minutes to let the juices set before serving.
Best Ways to Enjoy It
This crisp is best served while it is still slightly warm. A large scoop of creamy vanilla ice cream is the perfect partner. The cold cream melts into the warm, tart rhubarb juices beautifully. You can also add a dollop of fresh whipped cream.
For a summer party, serve it straight from the baking dish. It is a wonderful addition to any backyard BBQ or picnic. Set the table outdoors and enjoy this sweet summer treat with friends. It also makes a surprising and delicious breakfast the next day!
How to Store Leftovers
If you have leftovers, they stay fresh in the fridge for 4 days. Cover the dish tightly with plastic wrap or foil. To keep the topping nice and crunchy, reheat it in the oven. A quick 10 minutes at 350°F will do the trick nicely.
You can also microwave individual portions for a faster snack. The topping will be softer, but the flavor is still great. This recipe is excellent for making ahead of time for a potluck. Just bake it and transport it once it has cooled slightly.
Tips for Best Results
- Always use cold butter to get a crumbly topping texture.
- Don’t skip the cooling time so the fruit juices can thicken.
- Cut your rhubarb into even pieces for consistent cooking.
- Use old-fashioned oats instead of quick oats for better crunch.
- For a holiday twist, add a pinch of nutmeg to the topping.
- If the topping browns too fast, cover it loosely with foil.
- Try adding a handful of fresh strawberries for a sweeter flavor.
Ways to Switch It Up
- Swap half the rhubarb for sliced strawberries for a classic blend.
- Use a gluten-free flour blend to make this dessert gluten-friendly.
- Add chopped pecans or walnuts to the topping for extra nuttiness.
- Replace the white sugar with maple syrup for a deeper flavor.
Common Questions
Can I use frozen rhubarb?
Yes, you can definitely use frozen rhubarb for this recipe. Make sure to thaw it and drain the extra liquid first. This keeps your Classic Rhubarb Crisp from becoming too watery.
How do I know when it is done?
Look for a deep golden brown color on the oat topping. You should also see the red fruit juices bubbling at the edges. This shows the filling is perfectly cooked and thickened.
Is rhubarb safe for kids to eat?
The stalks are perfectly safe and delicious when cooked with sugar. Just remember to never eat the green rhubarb leaves. This dish is a fun way for kids to try new garden flavors.
I hope this sweet and tart dessert brings a little sunshine to your table. It is the perfect way to enjoy the simple joys of summer baking. Happy cooking!
— Lidia
Classic Rhubarb Crisp
Ingredients
- 6 cups fresh rhubarb, cut into 1/2-inch pieces
- 1 cup granulated sugar
- 3 tablespoons all -purpose flour
- 1 teaspoon vanilla extract
- 1 cup light brown sugar, packed
- 1 cup old -fashioned rolled oats
- 1 cup all -purpose flour
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, cold and cubed
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish.
- In a large bowl, toss the sliced rhubarb with granulated sugar, 3 tablespoons of flour, and vanilla extract until evenly coated.
- Spread the rhubarb mixture evenly into the prepared baking dish.
- In a separate medium bowl, combine the brown sugar, oats, 1 cup flour, and ground cinnamon.
- Cut the cold butter into the dry mixture using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Sprinkle the oat topping evenly over the rhubarb filling.
- Bake for 45 minutes, or until the topping is golden brown and the rhubarb filling is bubbling at the edges.
- Remove from oven and allow to cool for at least 15 minutes to let the juices set before serving.
