Simple Rhubarb Crisp Recipe

This Simple Rhubarb Crisp is a delightful balance of tangy and sweet, with a golden, buttery topping that’s irresistibly crunchy. The tender rhubarb filling softens into a luscious, jam-like texture, creating a comforting dessert that feels like a warm hug. In just 20 minutes of prep and an hour of baking, you’ll have a treat that’s perfect for any occasion.

The contrast between the crisp, oat-studded crust and the velvety rhubarb center is pure magic. Each bite offers a burst of bright, fruity flavor, complemented by the rich, caramelized notes of the topping. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this dessert is a celebration of simplicity and flavor.

Ingredients for Simple Rhubarb Crisp

• Rhubarb Filling:
• 6 cups (1lb 12oz / 800g) rhubarb, cut into one-inch slices (fresh or frozen, thawed)
• 3 tablespoons all-purpose flour (or cornstarch for a gluten-free option)
• 2/3 cup (5oz/142g) granulated sugar (adjust to taste based on rhubarb tartness)
• ½ teaspoon ground cinnamon
• Crumble Topping:
• ¼ cup packed brown sugar (light or dark, depending on preference)
• ½ cup granulated sugar
• 1 cup all-purpose flour (or almond flour for a gluten-free alternative)
• 1 ½ teaspoons ground cinnamon
• 8 tablespoons (1 stick / 113g) cold unsalted butter, cubed (or coconut oil for a dairy-free option)

Step-by-Step Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease an 8 x 8-inch baking dish or line it with parchment paper for easy removal.
2. Prepare the Rhubarb Filling: In the baking dish, toss together the rhubarb slices, flour, sugar, and cinnamon until evenly coated. Set aside.
3. Make the Crumble Topping: In a medium bowl, combine the brown sugar, granulated sugar, flour, and cinnamon. Add the cold butter cubes and use a pastry cutter, fork, or your fingers to cut the butter into the mixture until it resembles coarse crumbs.
4. Assemble the Crisp: Generously sprinkle the crumble topping over the rhubarb filling. Don’t worry if it’s piled high—it will settle as it bakes.
5. Bake: Place the dish in the preheated oven and bake for about 60 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
6. Cool and Serve: Let the crisp cool for 15 minutes before serving. Enjoy warm with a dollop of whipped cream or vanilla ice cream. Store leftovers at room temperature for up to 3 days.

Perfect Pairings: Serving Suggestions

This Simple Rhubarb Crisp is a treat on its own, but it’s even better with a dollop of whipped cream or a scoop of vanilla ice cream. For a tangy twist, try serving it with a drizzle of Greek yogurt or a sprinkle of toasted almonds for added crunch.

Storage and Reheating Tips

Store leftovers at room temperature for up to 3 days, covered with foil or plastic wrap. To reheat, pop it in the oven at 350°F (175°C) for about 10 minutes, or microwave individual portions for 20-30 seconds until warm. The crisp topping will stay deliciously crunchy!

Recipe Variations to Try

Mix things up by adding strawberries or apples to the rhubarb filling for a fruity twist. For a nutty flavor, stir chopped pecans or walnuts into the crumble topping. If you’re feeling adventurous, swap the cinnamon for cardamom or ginger for a unique spice profile.

Time-Saving Tips for Busy Bakers

Prep the rhubarb filling and crumble topping the night before, and store them separately in the fridge. When you’re ready to bake, simply assemble and pop it in the oven. You can also use a food processor to quickly cut the butter into the crumble mixture for even faster prep.

Simple Rhubarb Crisp Recipe

Shaziya

This Simple Rhubarb Crisp is a delightful balance of tangy and sweet, with a golden, buttery topping that’s irresistibly crunchy. In just 20 minutes of prep and an hour of baking, you’ll have a treat that’s perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 minute min

Servings 8 people

Ingredients

  

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Rhubarb Filling

• 6 cups rhubarb, cut into one-inch slices 1lb 12oz / 800g
• 3 tablespoons flour
• 2/3 cup sugar 5oz/142g
• ½ teaspoon cinnamon

Crumble Topping

• ¼ cup brown sugar
• ½ cup sugar
• 1 cup flour
• 1 ½ teaspoons cinnamon
• 8 tablespoons butter

Instructions

 

• Preheat the oven to 375°F (190°C).
• Rhubarb Filling In a small 8 x 8-inch baking dish, combine the filling: toss together the rhubarb, flour, sugar, and cinnamon. Set aside.
• Crumble ToppingIn a bowl combine brown sugar, sugar, flour, and cinnamon. Cut in the butter until the mixture resembles large crumbs.
• Generously sprinkle crumble topping over the filling. Don’t worry if the crumble is piled high because it falls as it bakes.
• Bake for about 60 minutes, or until the topping is golden brown and the filling is bubbling.
• Let cool for 15 minutes before serving warm with whipped cream. Store leftovers at room temperature for up to 3 days.

Keyword baking, crisp, dessert, easy recipe, rhubarb

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