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Rhubarb Crisp

Rhubarb crisp with tender rhubarb in a sweet syrup and a thick, golden oat-and-brown-sugar crust. Baked until bubbling, then cooled so the fruit sets for easy spoonable slices.
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Prep Time 15 minutes
Cook Time 45 minutes
cooling 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

filling
  • 5 cup fresh rhubarb
  • 1.25 cup sugar
  • 3 tbsp all-purpose flour
  • 1 orange zest
topping
  • 1.5 cup old-fashioned oats
  • 1 cup all-purpose flour
  • 1 cup brown sugar
  • 0.75 cup butter cold and cubed
  • 0.5 tsp cinnamon
  • 0.25 tsp salt

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat oven to 375°F and butter a 9x13-inch baking dish. Set up so the fruit can go in right after mixing.
  2. Combine fresh rhubarb, sugar, all-purpose flour, and orange zest, then spread the mixture in the prepared dish. Aim for an even layer so the filling bubbles uniformly.
Make topping and bake
  1. Mix old-fashioned oats, all-purpose flour, brown sugar, cinnamon, and salt in a bowl. Break up any lumps so the topping bakes evenly.
  2. Cut in cold butter until the mixture resembles coarse crumbs. Stop when it looks crumbly, not smooth.
  3. Spread the topping evenly over the rhubarb mixture. Make sure the rhubarb is fully covered for a thick, golden crust.
  4. Bake for 40-45 minutes at 375°F until the topping is golden brown and the filling is bubbling. Look for active bubbling at the edges as your doneness cue.
Cool and serve
  1. Cool for 15 minutes before serving. This short rest helps the crisp set so it holds together when you scoop.

Notes

Pro tip: use rhubarb that’s not overly thick-skinned, and cut it into even 1-inch pieces so the syrup bubbles without leaving hard centers. Refrigerate leftovers in a covered container for up to 4 days; reheat in the oven at 325°F until warmed through. Freezing yes—freeze baked crisp portions for up to 2 months, thaw overnight in the fridge and reheat. For a lighter option, try using half the butter in the topping (use a plant-butter or reduce by 1/2) to lower total fat while keeping the crumbly texture.