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Easy Rhubarb Crisp

Easy rhubarb crisp with a bubbling tart rhubarb filling and a golden, buttery oat crumble. Baked until the edges bubble and the topping turns crisp, then cooled briefly so it slices cleanly.
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Prep Time 15 minutes
Cook Time 40 minutes
cooling 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 4 cup fresh rhubarb, diced
  • 1 cup sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
Topping
  • 1 cup old-fashioned oats
  • 1 cup all-purpose flour
  • 1 cup brown sugar
  • 0.5 cup butter, melted
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat the oven to 375°F and grease an 8x8-inch baking dish.
  2. Toss the diced fresh rhubarb with sugar, cornstarch, and vanilla extract, then spread it evenly in the prepared dish.
Make topping and bake
  1. Combine old-fashioned oats, all-purpose flour, brown sugar, melted butter, and cinnamon until crumbly.
  2. Sprinkle the oat mixture evenly over the rhubarb filling.
  3. Bake at 375°F for 35-40 minutes, until the topping is golden and the filling is bubbling around the edges.
Cool and serve
  1. Let the crisp cool for 10 minutes so the bubbling filling sets slightly before serving warm.

Notes

For the best set, let the crisp sit the full 10 minutes before scooping. Store leftovers covered in the refrigerator for up to 4 days; reheat in the oven at 325°F for 10-15 minutes. Freezing is yes—freeze portions up to 2 months and thaw overnight in the fridge. For a lighter option, use light butter and reduce the brown sugar by 2 tbsp without changing the cornstarch.