Spring is finally here. The garden is waking up. It is time for a Classic Rhubarb Crisp. This dessert is a family favorite. It is bright, tart, and so comforting. Your family will love every bite.
Why You’ll Love This Classic Rhubarb Crisp
You will love the contrast in this dish. The filling is juicy and tender. The topping is perfectly golden and crunchy. It takes very little effort to assemble. You probably have the ingredients in your pantry. It is a great way to celebrate spring.
Simple Cooking Steps
Making this crisp is very simple. You just toss the fruit with sugar. Then you mix the buttery topping. Even a beginner can do this easily. There is no pie crust to roll out. It is completely stress-free baking for any night.
Ingredients You’ll Need
These simple items are likely in your kitchen right now.
- 6 cups rhubarb, cut into 1/2-inch pieces
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 cup rolled oats
- 1 cup light brown sugar, packed
- 3/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, cold and cubed
Step-by-Step Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, toss the sliced rhubarb with granulated sugar and 3 tablespoons of all-purpose flour until evenly coated.
- Spread the rhubarb mixture into an ungreased 9×9 inch baking dish.
- In a separate bowl, combine the rolled oats, brown sugar, 3/4 cup all-purpose flour, and ground cinnamon.
- Cut the cold, cubed butter into the oat mixture using a pastry blender or two knives until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the rhubarb in the baking dish.
- Bake in the preheated oven for 40 to 45 minutes, or until the topping is golden brown and the rhubarb filling is bubbling.
- Remove from the oven and let cool for at least 10 minutes before serving.
Best Ways to Enjoy It
Serve this while it is still warm. A scoop of vanilla ice cream is a must. The cold cream melts into the warm fruit. It is perfect for a spring Sunday brunch. You could also bring it to a potluck. Your friends will definitely ask for the recipe.
How to Store Leftovers
Keep leftovers in the fridge. Cover the dish tightly with foil. It stays fresh for three days. You can reheat it in the oven. This keeps the topping nice and crisp. Avoid the microwave to keep the crunch. You can also freeze it for later.
Recipe Tips for Success
- Use cold butter for the best texture.
- Don’t cut the rhubarb pieces too small.
- Let it cool for ten minutes before serving.
- Check the oven early to avoid burning.
- Double the batch for a large gathering.
- Use fresh rhubarb for the best flavor.
- Ensure the topping is evenly spread.
Easy Flavor Ideas
- Add a cup of fresh strawberries.
- Use gluten-free oats for a sensitive tummy.
- Swap cinnamon for a pinch of ginger.
- Add chopped pecans for extra crunch.
Common Questions
Can I use frozen rhubarb?
Yes, you can use frozen rhubarb. Just make sure to thaw it first. Drain any excess liquid before tossing with sugar.
Is this recipe too tart?
Rhubarb is naturally tart and tangy. The sugar and sweet topping balance it well. It is a perfectly balanced dessert for everyone.
I hope this bright dessert brings joy to your table. Spring is the perfect time for baking something fresh. Give it a try this weekend!
— Lidia
Classic Rhubarb Crisp
Ingredients
- 6 cups rhubarb , cut into 1/2-inch pieces
- 1 cup granulated sugar
- 3 tablespoons all -purpose flour
- 1 cup rolled oats
- 1 cup light brown sugar, packed
- 3/4 cup all -purpose flour
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, cold and cubed
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, toss the sliced rhubarb with granulated sugar and 3 tablespoons of all-purpose flour until evenly coated.
- Spread the rhubarb mixture into an ungreased 9x9 inch baking dish.
- In a separate bowl, combine the rolled oats, brown sugar, 3/4 cup all-purpose flour, and ground cinnamon.
- Cut the cold, cubed butter into the oat mixture using a pastry blender or two knives until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the rhubarb in the baking dish.
- Bake in the preheated oven for 40 to 45 minutes, or until the topping is golden brown and the rhubarb filling is bubbling.
- Remove from the oven and let cool for at least 10 minutes before serving.
