Go Back
A golden brown rhubarb crisp in a baking dish with a scoop of melting vanilla ice cream on top.

Classic Rhubarb Crisp

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 320 kcal

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.