Rhubarb Crisp is a delightful dessert that combines the tangy flavor of rhubarb with a sweet, crumbly topping. The moment you pull it out of the oven, your kitchen will fill with a warm, inviting aroma that makes your mouth water in anticipation.
This recipe holds a special place in my heart, reminding me of sunny spring afternoons spent in my grandmother’s garden. As we picked fresh rhubarb together, I couldn’t wait to taste her famous Rhubarb Crisp. Now, I can’t resist sharing this scrumptious treat with you.
Why You'll Love This Recipe
- This Rhubarb Crisp recipe is a breeze to prepare, making it perfect for busy weeknights or unexpected guests
- The sweet and tart flavors create a delightful harmony that will keep everyone coming back for seconds
- Its golden, crispy topping adds an irresistible crunch that elevates any meal
- Versatile enough to serve warm with ice cream or chilled as a refreshing summer dessert
Every time I make this Rhubarb Crisp, my family gathers around the table with eager faces and appreciative smiles.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Fresh Rhubarb: Look for firm stalks with bright red skin; they should feel crisp and snap easily.
Granulated Sugar: Use sugar to balance the tartness of the rhubarb; adjust based on your sweetness preference.
Brown Sugar: This adds depth and moisture to the crisp topping; feel free to use light or dark brown sugar.
All-Purpose Flour: A must for achieving that perfect crumbly texture in the topping; sift for best results.
Old-Fashioned Oats: They provide chewiness and nutty flavor, making the topping even more delightful.
Cinnamon: A sprinkle of cinnamon enhances warmth and spices up the flavor profile beautifully.
Unsalted Butter: Use cold butter for a crumbly topping; it’s essential for that melt-in-your-mouth experience.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly to prevent sticking.
Prepare the Rhubarb: Wash and trim fresh rhubarb stalks before chopping them into 1-inch pieces. Toss them in a bowl with granulated sugar and let them sit while you prepare the topping.
Mix the Topping: In another bowl, combine brown sugar, flour, oats, cinnamon, and cold butter. Use your fingers to mix until crumbly and evenly combined—think sandy beach vibes!
Assemble the Crisp: Spread the sweetened rhubarb mixture evenly in your greased baking dish. Evenly sprinkle the crumbly topping over the rhubarb until fully covered.
Bake to Perfection: Place your assembled crisp in the preheated oven and bake for 35-40 minutes. Look for a golden-brown topping that’s bubbling at the edges—trust me; you want this!
Cool & Serve: Once baked, allow your Rhubarb Crisp to cool slightly before serving. It pairs wonderfully with vanilla ice cream or whipped cream!
Now you’ve got yourself an easy yet impressive dessert that will have everyone raving! Enjoy every last bite of this delightful Rhubarb Crisp!
You Must Know
- Rhubarb Crisp is a delightful dessert that combines the tangy flavor of rhubarb with a crunchy topping
- The sweet-smelling aroma fills your kitchen as it bakes, creating an irresistible invitation for all to enjoy
- This dish is perfect for any gathering, showcasing seasonal produce beautifully
Perfecting the Cooking Process
Start by preheating your oven to 350°F (175°C). Combine chopped rhubarb with sugar and let it sit while you prepare the crisp topping. This allows the rhubarb to release its juices, enhancing the flavor.
Add Your Touch
Feel free to swap out some of the oats with crushed nuts for added texture. You can also sprinkle cinnamon or nutmeg in the crisp mixture for a warm spice flavor that dances on your taste buds.
Storing & Reheating
Store leftover Rhubarb Crisp in an airtight container in the fridge for up to three days. To reheat, pop it back in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes.
Chef's Helpful Tips
- Keep your rhubarb fresh by choosing firm stalks with vibrant color; avoid limp ones
- When mixing the topping, use cold butter to achieve a crumbly texture that contrasts beautifully with soft fruit
- Serve warm with vanilla ice cream for a delightful treat!
Baking this Rhubarb Crisp always reminds me of family gatherings, where we’d fight over who got the last scoop—such sweet memories filled with laughter and deliciousness!
FAQ
Can I use frozen rhubarb for this recipe?
Absolutely! Just ensure it’s thawed and drained before using in your crisp.
How do I know when my Rhubarb Crisp is done?
It’s ready when the topping is golden brown and the filling bubbles slightly around the edges.
What can I serve with Rhubarb Crisp?
Serve it warm topped with whipped cream or a scoop of vanilla ice cream for extra indulgence!
Rhubarb Crisp Delight
- Total Time: 1 hour
- Yield: Serves 8
Description
Experience the perfect balance of sweet and tangy with this Rhubarb Crisp. Bursting with fresh rhubarb and topped with a golden, crumbly mixture, this dessert brings back fond memories of family gatherings and warm spring days. Easy to prepare, it’s a delicious treat served warm with vanilla ice cream or as a refreshing chilled dessert. Get ready to impress your guests with this irresistible classic!
Ingredients
- 4 cups fresh rhubarb, chopped (about 1 lb)
- 1 cup granulated sugar
- 1/2 cup brown sugar (light or dark)
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, cold and cubed
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- In a bowl, combine chopped rhubarb with granulated sugar and let it sit for about 10 minutes.
- In another bowl, mix brown sugar, flour, oats, cinnamon, and cold butter until crumbly.
- Spread the rhubarb mixture evenly in the baking dish and top with the crumbly mixture.
- Bake for 35-40 minutes until the topping is golden brown and bubbling at the edges.
- Allow to cool slightly before serving; pair with vanilla ice cream if desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe (approximately 150g)
- Calories: 280
- Sugar: 25g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
