Rhubarb Crisp with Crunchy Crumble Topping (Easy Recipe)
This easy rhubarb crisp features a sweet-tart rhubarb filling topped with a buttery, crunchy oat crumble. It's a perfect dessert for spring and early summer, quick to prepare and always a crowd-pleaser.
Equipment
- 8x8 or 9x9 inch baking dish
- Large mixing bowls
- Pastry blender (optional)
Ingredients
For the Rhubarb Filling
- 6 cups rhubarb chopped (about 1.5 lbs)
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Crunchy Crumble Topping
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter cold, cut into cubes
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease an 8x8 or 9x9 inch baking dish.
- In a large bowl, combine the chopped rhubarb, granulated sugar, flour, lemon juice, and vanilla extract; toss gently until the rhubarb is evenly coated.
- Pour the rhubarb mixture into the prepared baking dish and spread it evenly.
Making the Crumble Topping
- In a medium bowl, whisk together the flour, rolled oats, brown sugar, granulated sugar, and ground cinnamon.
- Add the cold, cubed butter to the dry ingredients and use your fingertips or a pastry blender to cut the butter into the mixture until it resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the rhubarb filling in the baking dish.
Baking
- Bake for 40-50 minutes, or until the topping is golden brown and the rhubarb filling is bubbly and tender.
- Let the crisp cool for at least 15 minutes before serving to allow the filling to set.
Notes
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. You can prepare the rhubarb filling and crumble topping ahead of time and assemble just before baking.