Sweetly tart and tender rhubarb is baked to perfection under a crisp topping of brown sugar and oats in this easy Rhubarb Crisp.
Rhubarb Crisp with Oats
I’ve been waiting impatiently for this summer’s rhubarb to make an appearance in the grocery store or farmer’s market, so I nearly squealed with joy when I spied it this week. Summer is finally here!
Those bright red stalks of rhubarb are as elusive as can be some years. I could hardly wait to start baking this rhubarb crisp with oats as soon as I got back to the house.
Easy Rhubarb Crisp
This crisp has a classic toasted oat topping that is flavored with cinnamon and sugar. The flavors are a classic combination that work so well with a fruit filling.
I often adapt a crisp topping to suit specific ingredients but found that I liked this rhubarb crisp recipe with the classic brown sugar and cinnamon combination. Let me know how you like it best, if you decide to change it up.
Recipe for Rhubarb Crisp
You’ll need the following ingredients to make this recipe:
- orange or lemon juice
- brown sugar and cinnamon
- cornstarch, salt, and flour
- old-fashioned oats
To begin, preheat the oven to 350°F. Grease an 8 or 9-inch baking dish with butter. Then add the rhubarb, lemon juice, brown sugar, cornstarch, and salt to a medium bowl. Stir to coat, then set aside.
In another bowl, mix together the oats, flour, brown sugar, cinnamon, and butter. Pour the fruit into the greased pan, then top with the oat mixture.
Bake for 28-30 minutes, until the crust has browned and the fruit is bubbling. Let cool for 10 minutes before serving warm, topped with vanilla ice cream or whipped cream.
For those of you who simply cannot get enough rhubarb when it’s in season, then you’ve come to the right place. These Rhubarb Bars get rave reviews!
Streusel-topped Rhubarb Muffins are fabulous too. They freeze beautifully and they’re a great treat with breakfast or with a cup of tea or coffee in the afternoon.
If you have never tried a cream cheese filling or topping on a rhubarb dessert, I strongly recommend you make a batch of Rhubarb Cookies next. The frosting is optional, but I think it really kicks them into high gear.
If you think rhubarb is just for baked goods, you will be pleasantly surprised by the sweet, slightly tart flavor of this versatile Rhubarb Sauce.
- 6 cups rhubarb cut into 1-inch pieces, about 2 pounds
- 2 tablespoons orange or lemon juice
- ¾ cup light brown sugar
- 2 tablespoons cornstarch
- ¼ teaspoon kosher salt
Crisp Topping Ingredients
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- ½ cup light brown sugar
- ½ teaspoon ground cinnamon
- ½ cup, plus 2 tablespoons butter melted
- Preheat the oven to 350°F. Grease an 8 or 9-inch baking dish (about 2-2½ quart size) with butter. Combine the rhubarb, lemon juice, sugar, cornstarch, and salt in a medium bowl. Stir to coat, then set aside.
- In another bowl, stir together the oats, flour, brown sugar, cinnamon, and butter. Pour the fruit into the greased pan, then sprinkle the oat mixture on top of the fruit.
- Bake for 28-30 minutes, until the crust has browned and the fruit mixture is bubbling. Let cool for 10 minutes before serving warm, topped with vanilla ice cream or whipped cream.