Say Hello to Your New Favorite Spring Dessert
If you’ve never made a homemade rhubarb crisp, you’re in for a treat—literally. There’s just something unbeatable about that buttery, crumbly topping hugging tender, sweet-tart rhubarb. It’s tangy, golden, and melts-in-your-mouth delicious. Store-bought? Please. They can’t touch that warm-from-the-oven aroma or that crispy-sweet goodness.
This recipe is as easy as pie (actually, easier—no crust stress here). You probably have most of what you need hanging out in your pantry already. Five minutes of prep, and boom—rhubarb magic in your oven. Crisp-y business? Absolutely. 😉
Let’s not forget how versatile rhubarb is—it’s a bold little veggie that plays well with berries, apples, even a scoop of vanilla ice cream on top.
While we’re at it, if you’re loving tangy-sweet vibes, you might want to check out my quick strawberry compote next. It’s perfect for spooning over yogurt, pancakes, or—yup—this crisp!
Ready? Let’s make your kitchen smell like comfort and taste like spring!
Homemade Rhubarb Crisp
Equipment
- Mixing bowl
- Baking dish
- Oven
Ingredients
- 4 cups Rhubarb, chopped Fresh or frozen
- 1 cup Granulated sugar Adjust for tartness
- 1 cup All-purpose flour For topping
- 1 cup Rolled oats Old-fashioned preferred
- 1/2 cup Brown sugar Packed, for topping
- 1/2 cup Butter, melted For topping
- 1 teaspoon Ground cinnamon Optional for flavor
Instructions
- Preheat the oven to 350°F (175°C).
- Chop the rhubarb into 1-inch pieces and place in a mixing bowl.4 cups Rhubarb, chopped
- Sprinkle granulated sugar over the rhubarb, mixing well to combine.4 cups Rhubarb, chopped, 1 cup Granulated sugar
- In a separate bowl, combine flour, oats, brown sugar, melted butter, and cinnamon until crumbly.1 cup All-purpose flour, 1 cup Rolled oats, 1/2 cup Brown sugar, 1/2 cup Butter, melted, 1 teaspoon Ground cinnamon
- Pour rhubarb mixture into a baking dish and evenly spread the crumb topping over it.4 cups Rhubarb, chopped, 1 cup Granulated sugar, 1 cup All-purpose flour, 1 cup Rolled oats, 1/2 cup Brown sugar, 1/2 cup Butter, melted, 1 teaspoon Ground cinnamon
- Bake in the preheated oven for 35-40 minutes, until the topping is golden brown and the rhubarb is bubbling.
- Remove from the oven and let cool slightly before serving.
Notes
There you have it—your spoon-ready ticket to early-summer bliss. Try it warm with a scoop of vanilla or dollop of whipped cream and thank me later! I’d love to hear how yours turns out—share your twist (maybe with berries?), ask any questions, or just drop a ‘YUM’ in the comments. Happy baking, friend!
