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Irresistible Rhubarb Crisp

Rhubarb crisp with a thick, golden oat topping over tender sweet-tart rhubarb. Bakes until the filling bubbles vigorously and the topping turns deep golden for a spring dessert you can serve warm.
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Prep Time 15 minutes
Cook Time 45 minutes
cooling 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 6 cup fresh rhubarb
  • 1.5 cup sugar
  • 0.25 cup all-purpose flour
  • 1 tsp vanilla extract
Topping
  • 1.5 cup old-fashioned oats
  • 1 cup all-purpose flour
  • 1 cup brown sugar
  • 0.75 cup butter, melted
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg

Equipment

  • 1 sheet pan

Method
 

Prep and filling
  1. Preheat the oven to 375°F and butter a 9x13-inch baking dish.
  2. Toss the fresh rhubarb with sugar, flour, and vanilla extract, then spread the mixture evenly in the prepared dish.
Make topping and bake
  1. Combine old-fashioned oats, all-purpose flour, brown sugar, melted butter, cinnamon, and nutmeg, stirring until the mixture looks evenly coated.
  2. Spread the oat mixture evenly over the rhubarb so it forms a thick layer of topping.
  3. Bake for 40-45 minutes at 375°F until the topping is deep golden and the filling is bubbling vigorously (watch for active bubbling around the edges).
Cool and serve
  1. Let the crisp cool for 10 minutes so the filling sets slightly before slicing and serving.
  2. Serve warm with vanilla ice cream.

Notes

For the thick, golden topping layer, spread the oat mixture in an even thickness before baking and don’t stir the crisp mid-bake. Store covered in the refrigerator up to 4 days; reheat individual portions in the oven or microwave. Freezing is not recommended because rhubarb crisp topping can soften after thawing. For a less-sugar option, try reducing sugar in the filling by 2 to 3 tablespoons and keep the topping amounts the same for best crunch.