Rhubarb Crisp with Golden Crumble and Juicy Tart Filling
A sweet-tart rhubarb filling topped with a buttery golden crumble for the perfect dessert.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6–8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American, Spring/Summer
- Diet: Vegetarian
Ingredients
Filling:
4 cups fresh rhubarb, chopped into ½-inch pieces
¾ cup granulated sugar
2 Tbsp cornstarch
1 tsp vanilla extract
1 Tbsp lemon juice
Crumble Topping:
1 cup all-purpose flour
1 cup old-fashioned rolled oats
1 cup light brown sugar, packed
½ tsp cinnamon
¼ tsp salt
½ cup unsalted butter, melted
Instructions
Preheat oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
Prepare filling: In a large mixing bowl, combine rhubarb, sugar, cornstarch, vanilla, and lemon juice. Stir until rhubarb is evenly coated. Transfer mixture to the prepared baking dish.
Make crumble topping: In a separate bowl, mix flour, oats, brown sugar, cinnamon, and salt. Stir in melted butter until mixture forms coarse crumbs.
Assemble: Sprinkle crumble topping evenly over the rhubarb filling.
Bake: Place dish in the oven and bake for 35–40 minutes, or until the topping is golden and the filling is bubbly.
Cool slightly & serve: Let crisp cool for 10–15 minutes before serving. Enjoy warm with vanilla ice cream or whipped cream.
Notes
Frozen rhubarb: If using frozen rhubarb, thaw and drain well before using.
Mix it up: Add sliced strawberries for a strawberry-rhubarb variation.
Make-ahead: Assemble ahead, refrigerate, and bake just before serving.
Crumble texture: For extra crunch, replace half the oats with chopped pecans or almonds.
