Rhubarb Crisp Recipe
This cozy rhubarb crisp features tender, tart rhubarb spiced with cinnamon and allspice, layered between a buttery oat crumble. With a golden, crisp topping and warm fruit center, it’s a perfect balance of sweet and tangy — a comforting dessert that’s simple yet satisfying.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine American
Servings 9 people
Calories 282 kcal
Filling
- 3 cups diced fresh rhubarb
- 1 tablespoon water
- ½ cup white sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground allspice Optional
- 1 teaspoon ground cinnamon
Topping
- ½ cup all-purpose flour
- 1 cup brown sugar packed
- ½ cup butter
- 1 cup rolled oats
Preheat the oven to 350°F (175°C) and grease an 8-inch square baking dish.
In a large bowl, combine the rhubarb, sugar, flour, water, cinnamon, and allspice until everything is evenly mixed, then set it aside.
In another large bowl, stir together oats, brown sugar, and flour.
Using a pastry cutter, cut in the butter until the mixture becomes crumbly.
Press half of this oat mixture into the bottom of the prepared baking dish, spreading it evenly.
Spoon the rhubarb mixture over the pressed crust and then sprinkle the remaining oat topping over it.
Place the dish in the preheated oven and bake for about 45 minutes.
Let it cool and enjoy!
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If you prefer a thicker filling, toss the rhubarb with an extra tablespoon of flour.
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Cold butter is key for a crumbly topping — if it's too soft, the topping will turn pasty.
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Serve warm with vanilla ice cream or whipped cream to balance the tartness with creamy sweetness.