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A freshly baked rhubarb crisp with crumble topping in a ceramic dish.

Classic Rhubarb Crisp with Buttery Crumble Topping

This classic rhubarb crisp features a sweet-tart rhubarb filling topped with a rich, buttery crumble. It's a perfect dessert for spring and summer.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 350 kcal

Equipment

  • 9x13 inch baking dish
  • large bowl
  • medium bowl
  • pastry blender (optional)

Ingredients
  

For the Rhubarb Filling

  • 6 cups rhubarb, chopped into 1-inch pieces
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice

For the Buttery Crumble Topping

  • 1.5 cups all-purpose flour
  • 0.5 cup rolled oats
  • 0.5 cup packed light brown sugar
  • 0.25 cup granulated sugar
  • 0.5 teaspoon ground cinnamon
  • 0.75 cup unsalted butter, cold and cubed
  • pinch of salt (optional)

Instructions
 

Rhubarb Filling

  • Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  • In a large bowl, combine the chopped rhubarb, granulated sugar, flour, and lemon juice; toss until the rhubarb is evenly coated.
  • Pour the rhubarb mixture into the prepared baking dish and spread it out evenly.

Buttery Crumble Topping

  • In a separate medium bowl, whisk together the flour, rolled oats, brown sugar, granulated sugar, and cinnamon.
  • Cut in the cold, cubed butter and optional salt using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  • Evenly sprinkle the crumble topping over the rhubarb filling in the baking dish.

Baking

  • Bake for 45-55 minutes, or until the rhubarb is tender and bubbling and the topping is golden brown.
  • Allow the crisp to cool for at least 15-20 minutes before serving to allow the filling to set.

Notes

For extra flavor, you can add a pinch of freshly grated nutmeg to the crumble topping. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.