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Best Old Fashioned Rhubarb Crisp Recipe

This easy homemade rhubarb crisp recipe has a sweet and tart rhubarb filling topped with a buttery brown sugar oat crumble. It is a classic spring and summer dessert that is simple to make and perfect served warm with vanilla ice cream.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 5 cups rhubarb chopped
  • 1 cup granulated sugar
  • 19 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 1 cup old-fashioned oats
  • 1 cup brown sugar
  • 1/2 cup unsalted butter melted
  • 1 tsp cinnamon
  • 1/4 tsp salt

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9x13-inch baking dish with butter or cooking spray and set aside.
  2. Wash the rhubarb stalks well and dry them gently. Trim the ends and chop the rhubarb into small even pieces.
  3. Place the chopped rhubarb into a large bowl. Add granulated sugar, flour, and vanilla extract. Stir until all the rhubarb pieces are coated evenly.
  4. Pour the rhubarb filling into the prepared baking dish. Spread the mixture evenly across the bottom of the dish.
  5. In another bowl, combine flour, oats, brown sugar, cinnamon, and salt. Pour in the melted butter and mix with a fork until crumbly clusters form.
  6. Sprinkle the crumble topping evenly over the rhubarb filling. Keep the topping loose for a crispier texture.
  7. Bake for 40 to 45 minutes or until the topping is golden brown and the filling bubbles around the edges.
  8. Remove from the oven and cool for 10 to 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.

Notes

  • Frozen rhubarb should be thawed and drained before using.
  • Add strawberries for a sweeter flavor.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Reheat in the oven for the crispiest topping texture.