This Rhubarb Crisp recipe is loaded with brown sugar streusel, and bakes up with a crispy, crunchy oatmeal topping! It is sweet and tart and just begs for a big scoop of vanilla ice cream. Includes step by step RECIPE VIDEO so you can follow along when you're making it!
Preheat oven to 375 degrees F and lightly grease an 8x8 or 9x9" pan.
In a large bowl, stir together rhubarb, granulated sugar and corn starch (*if using fresh rhubarb, use only 2 tbsp corn starch). Pour into the prepared pan.
In a large bowl, combine butter, brown sugar, oats, and flour until crumbly (use a pastry cutter, a fork, your hands -- whatever works!). Spread over rhubarb in pan and press down lightly.
Bake for 35-40 minutes, until golden brown on top and thick and bubbly at the edges. Let sit for 10 minutes before serving with ice cream.
Video
Notes
You can absolutely use fresh rhubarb in this recipe! I used frozen because it's early in the season here. To use fresh, use 2 tablespoons corn starch instead of 1/4 cup.