Rhubarb Crisp

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: servings

Calories: 454cal

Author: Ashley Fehr

This Rhubarb Crisp is the perfect mix of sweet and tart, with juicy rhubarb and a buttery oat topping. Serve it warm with ice cream for the perfect warm weather dessert! Includes step by step RECIPE VIDEO so you can follow along when you're making it!

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US Customary - Metric

Ingredients

5 cups rhubarb frozen or fresh, chopped (about 600g)
3/4 cup granulated sugar 150g
1/4 cup corn starch
1/2 cup butter cold, cubed
1/2 cup brown sugar lightly packed
1 1/2 cups rolled oats
1/2 cup whole wheat flour (or sub all purpose) 65 g

Instructions

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.

Nutrition