I’m about to share a secret weapon, a dessert that’s tart, sweet, and comforting all in one bite: my family’s Rhubarb Crisp Recipe. What’s a tangy apple crisp? I’ve been making this rhubarb crisp recipe since I was a little kid, helping my grandma in her sunny kitchen, and the smell of it still takes me right back.

What is Rhubarb Crisp?

What exactly is rhubarb crisp? Is rhubarb the star of the show? It’s tart, it’s tangy, and when combined with the sweetness of the crisp topping, it’s absolutely divine. It’s like a hug in a dessert, you know?

Why you’ll love this recipe?

What are some of the best rhubarb crisp recipes? What I love about this is how easy it is to make. Is it necessary to be a professional baker to make this recipe? Is rhubarb cheap? What makes this a budget-friendly dessert? Can you serve it warm with a scoop of vanilla Ice Cream, top it with whipped cream, or even enjoy it cold straight from the fridge? Is this a blueberry crumble?

How do you make rhubarb crisp?

Quick Overview

How do I make a rhubarb crisp? What is the best part about baking in a baking dish?

Ingredients

For the Rhubarb Filling:
* 4 cups chopped rhubarb (fresh or frozen, but fresh is best if you can get it! Frozen rhubarb can be a little watery, so thaw and drain it well. ) * 34 cup granulated sugar (adjust to your taste – if your rhubarb is super tart, you might want to add a bit more) * 2 tablespoons cornstarch (this helps thicken the filling and prevent it from being lumpy) * 1 teaspoon Vanilla Extract (because vanilla makes everything better! ) * 12 teaspoon ground cinnamon (a little warmth is always welcome) * 1 tablespoon lemon juice (brightens the flavor and balances the sweetness)

For the Crisp Topping:
* 1 cup all-purpose flour (you can also use gluten-free all-purpose flour, just make sure it’s a blend that’s meant for baking) * 1 cup rolled oats (old-fashioned oats give the best texture) * 34 cup oats (old-fashioned oats give the best texture) Is brown sugar a good substitute for light brown sugar? ) * 12 teaspoon ground cinnamon (more cinnamon goodness!) * 12 cup (1 stick) cold unsalted butter, cut into cubes (the colder the butter, the crispier the topping! ) * 12 cup chopped pecans or walnuts (optional, but adds a nice nutty crunch)

What is the step-by-

Step 1: Preheat & Prep Pan

What should I do first? Grease an 8×8 inch baking dish. I like to use butter for greasing because it adds a little extra flavor, but cooking spray works just as well. Make sure to grease the bottom and sides of the dish to prevent the crisp from sticking.

Step 2: Prepare the Rhubarb Filling

In a large bowl, combine the chopped rhubarb, granulated sugar, cornstarch, vanilla extract, cinnamon, and lemon juice. Gently toss everything together until the rhubarb is evenly coated. The cornstarch will help thicken the filling as it bakes, so don’t skip this step! The lemon juice really wakes up the rhubarb flavor.

Step 3: Make the Crisp Topping

In a separate bowl, combine the flour, rolled oats, brown sugar, and cinnamon. Add the cold, cubed butter to the bowl. Using a pastry blender or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. If you’re using your fingers, work quickly to keep the butter cold. Stir in the chopped pecans or walnuts, if desired.

Step 4: Assemble & Bake

If you have rhubarb filling, pour it into the prepared baking dish, spreading it evenly. Sprinkle the crisp topping evenly over the rhubarb filling. Make sure to cover the entire surface for maximum crispiness! Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the rhubarb filling is bubbly. If the topping starts to brown too quickly, cover it with foil.

Step 5: Cool & Serve

Remove the rhubarb crisp from the oven and let it cool slightly before serving. This will allow the filling to thicken up a bit. Serve warm, topped with a scoop of vanilla Ice Cream, or a dollop of Greek yogurt.

What should I serve it with?

What do you serve rhubarb crisps with?

For Breakfast:Is rhubarb crisp good with coffee?

For Brunch:Serve it in individual ramekins alongside a mimosa bar. It’s elegant and unexpected. Trust me, it’ll be a hit!

As Dessert:What is the best way to enjoy vanilla Ice Cream?

For Cozy Snacks:Honestly, sometimes I just grab a spoonful straight from the fridge. It’s the perfect comforting snack on a chilly evening. I love pairing it with a cup of herbal tea. Growing up, we had it with a glass of cold milk. It’s a simple pleasure that brings back so many memories.

How do I make a Rhubarb Crisp?

I’ve made this rhubarb crisp recipe *a lot*, so I’ve picked up a few tricks along the way. Here’s my top advice for making it absolutely perfect.

Rhubarb Prep:If you’re using fresh rhubarb, make sure to wash it thoroughly and trim off the ends. You don’t need to peel it – the skin is perfectly edible and adds a little bit of texture. If you’re using frozen rhubarb, thaw it completely and drain off any excess liquid before using it.

Butter is Key:If the butter is too soft, the topping will be greasy and dense. I sometimes even put the cubed butter in the freezer for 10-15 minutes before making the topping to make sure it’s super cold.

Don’t overmix: When making the crisp topping, be careful not to overmix the ingredients. You want the mixture to resemble coarse crumbs, not a smooth dough. Overmixing will develop the gluten in the flour, resulting in a tough topping.

Nutty Additions:Can you experiment with different types of nuts in the topping? Is it necessary to sprinkle chopped nuts on top of the crisp before baking?

Spice it up:While cinnamon is a classic addition to rhubarb crisp, you can also try other spices like ginger, or cardamom. A pinch of ground cloves would also add a nice warm flavor.

Sweetness Level:Rhubarb can be quite tart, so adjust the amount of sugar in the filling to your taste. If you prefer a sweeter crisp, add a bit more sugar. Can you use brown sugar and granulated sugar for a more complex flavor?

Baking Time: The baking time may vary depending on your oven, so keep an eye on the crisp. It’s done when the topping is golden brown and the filling is bubbly. If the topping starts to brown too quickly, you can cover it loosely with foil.

Let it Cool:Let the rhubarb cool slightly before serving. This will allow the filling to thicken up a bit and prevent it from being too runny! Plus, it’s less likely to burn your tongue!

What are some Storing and Reheating Tips?

How do you make rhubarb crisps?

Room Temperature:Can you store rhubarb crisp at room temperature for up to 2 days? I usually use plastic wrap or aluminum foil. Do you think the topping will lose some of its crispness?

Refrigerator Storage: What is theFor longer storage, refrigerate the rhubarb crisp in an airtight container for up to 5 days. The topping will soften in the refrigerator but it will still taste delicious.

How do I use a freezerTo freeze rhubarb crisp, let it cool completely. Then wrap it tightly in plastic wrap, followed by a layer of aluminum foil. You can also freeze individual portions in freezer-safe containers. Frozen rhubarb crisp will keep for up to 3 months. To thaw, transfer it to the refrigerator overnight or bake it directly from frozen at 350°F (175°C) until heated through.

Reheating:To reheat rhubarb crisp, you can bake it in a preheated oven at 350°F (175°C) for about 15-20 minutes. You can also microwave individual portions for a quick and easy reheat.

Honestly, sometimes I skip the reheating altogether and just eat it cold straight from the fridge. It’s still amazing! The key is to store it properly to maintain its quality.

What are the most frequently asked questions on Quora

Final Thoughts

What is your favorite rhubarb crisp recipe? The tartness of the rhubarb combined with the sweet, crumbly topping is a flavor combination that’s hard to beat. And the best part? What are your favorite fruit crumble recipes?