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Rhubarb Crisp

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This easy rhubarb crisp comes together quickly and bakes up with a jammy, sweet-tart filling and a perfectly golden oat topping. Top with vanilla ice cream and you’ve got pure comfort in every bite.

  • Author: Kylie
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Units Scale

Rhubarb Filling

  • 6 cups sliced rhubarb (1/2" pieces)
  • 3/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon orange juice
  • 1 teaspoon orange zest
  • 1/2 teaspoon Kosher salt

Crisp Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup brown sugar
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 6 tablespoons cold butter, cubed

Instructions

  1. PREHEAT OVEN. Heat oven to 375 degrees and lightly grease an 11.5 inch deep dish pie pan or the larger of the two from this Staub baking dish set with butter. You can also use a 9×9 baking dish.
  2. MAKE FILLING. Combine rhubarb, sugar, cornstarch, orange juice, orange zest, and salt in a large bowl until the berries are well coated in the sugar mixture. Dump into the grease pie dish and spread in an even layer.
  3. MAKE TOPPING. Combine flour, oats, brown sugar, salt, cinnamon, ginger, and butterĀ in a large bowl. Add butter and use your fingers, a fork, or a pastry cutter to gently cut the butter into the other ingredients until you have pea-sized pieces of butter and everything is well combined. The mixture should hold together when squeezed but still crumble easily.
  4. TOP + BAKE. Spread the filling in an even layer on top of the rhubarb. Bake for 30-35 minutes until the edges are bubbling and the crisp topping is a deep golden brown.
  5. REST + SERVE. Let cool for 10 minutes so the filling can thicken up. Serve with vanilla ice cream and enjoy!
  6. SHARE THE LOVE. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

Notes

  • Don’t skip the cornstarch. Rhubarb releases a ton of liquid as it bakes, and the cornstarch is what transforms that liquid into a thick, jammy filling instead of a watery mess. I like it better than flour because it gives a glossier, jammy filling.

  • The orange zest makes a bigger difference than you’d think. It’s easy to skip, but it adds a brightness that balances the tart flavor of the rhubarb in a really lovely way. Don’t leave it out. You can substitute lemon zest and juice instead if that’s all you have.

  • Watch the topping more than the clock. Ovens vary, so use the visual cues. You want the edges bubbling and the topping a deep golden brown. If it’s browning too fast, tent it loosely with foil until the rhubarb is jammy.

Find it online: https://midwestfoodieblog.com/rhubarb-crisp/