Easy Rhubarb Crisp: A Simple & Delicious Dessert Recipe

Rhubarb crisp is a classic dessert, especially popular in spring and early summer when rhubarb is at its peak. Its sweet-tart flavor combination and comforting, crumbly topping make it a delightful treat for any occasion. This recipe provides an easy and straightforward method for creating a delicious rhubarb crisp that even beginner bakers can master. We’ll guide you through each step, from preparing the rhubarb to baking the perfect golden-brown topping. Get ready to enjoy a warm, comforting dessert that’s bursting with flavor!

Why This Rhubarb Crisp Recipe Works

This recipe emphasizes simplicity and ease of execution without sacrificing flavor or texture. Here’s why it’s a winner:

• Simple Ingredients: You likely already have most of the ingredients in your pantry.
• Quick Preparation: The entire process, from prepping to baking, takes under an hour.
• Delicious Flavor: The tart rhubarb is perfectly balanced by the sweet, buttery crumble topping.
• Adaptable: Easily customized with different fruits, spices, or toppings.
• Classic Appeal: It’s a timeless dessert that everyone loves.

Ingredients You’ll Need

For the Rhubarb Filling:

• Rhubarb: 4 cups, chopped into ½-inch pieces (fresh or frozen, thawed) – About 1.5 pounds
• Granulated Sugar: ¾ cup (adjust to taste based on rhubarb tartness)
• Cornstarch: 2 tablespoons (helps thicken the filling)
• Orange Zest: 1 teaspoon (adds a bright citrus note, optional but recommended)
• Vanilla Extract: 1 teaspoon (enhances the flavor)
• Water: 2 tablespoons (helps create the initial moisture for cooking)
• Pinch of Salt: Enhances the sweetness and balances the tartness.

For the Crisp Topping:

• All-Purpose Flour: 1 cup (provides structure to the topping)
• Rolled Oats: ¾ cup (adds texture and a nutty flavor) – Use old-fashioned oats, not instant.
• Brown Sugar: ¾ cup, packed (adds sweetness and a slightly molasses-like flavor) – Light or dark brown sugar will work.
• Cinnamon: ½ teaspoon (adds warmth and spice)
• Salt: ¼ teaspoon (balances the sweetness)
• Cold Unsalted Butter: ½ cup (1 stick), cut into small cubes (creates the crumbly texture)
• Chopped Pecans or Walnuts: ½ cup (optional, adds crunch and flavor)

Equipment Needed

• 9×13 inch baking dish: Or similar size, can be square or oval.
• Large bowl: For mixing the rhubarb filling.
• Medium bowl: For mixing the crisp topping.
• Measuring cups and spoons
• Pastry blender or fork: For cutting the butter into the flour mixture (can also use your fingers).
• Knife and cutting board: For chopping the rhubarb.

Step-by-Step Instructions

1. Prepare the Rhubarb Filling

a. Preheat your oven to 375°F (190°C). Ensure your oven rack is positioned in the center.

b. Prepare the rhubarb: Wash and trim the rhubarb stalks. Chop them into ½-inch pieces. If using frozen rhubarb, thaw it completely and drain any excess liquid. This prevents the filling from becoming too watery.

c. Combine the filling ingredients: In a large bowl, combine the chopped rhubarb, granulated sugar, cornstarch, orange zest (if using), vanilla extract, water, and a pinch of salt. Gently toss everything together until the rhubarb is evenly coated. The cornstarch will help thicken the juices as the rhubarb bakes.

d. Transfer to baking dish: Pour the rhubarb mixture into your prepared 9×13 inch baking dish. Spread it evenly across the bottom of the dish.

2. Make the Crisp Topping

a. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, rolled oats, brown sugar, cinnamon, and salt. Make sure everything is well combined. This ensures an even distribution of flavor throughout the topping.

b. Cut in the butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. The smaller the butter pieces, the crumblier the topping will be. Work quickly to keep the butter cold, as this is crucial for achieving the desired texture.

c. Add nuts (optional): Stir in the chopped pecans or walnuts, if using. These add a lovely crunch and nutty flavor to the topping.

d. Crumble over rhubarb: Sprinkle the crisp topping evenly over the rhubarb filling in the baking dish. Make sure the entire surface is covered, as this will create a beautiful golden-brown crust.

3. Bake the Rhubarb Crisp

a. Bake: Place the baking dish in the preheated oven and bake for 35-45 minutes, or until the topping is golden brown and the rhubarb filling is bubbling. The baking time may vary slightly depending on your oven, so keep an eye on it. If the topping starts to brown too quickly, you can loosely cover the dish with foil for the last 10-15 minutes of baking.

b. Cool slightly: Remove the rhubarb crisp from the oven and let it cool for at least 15-20 minutes before serving. This allows the filling to thicken slightly and prevents it from being too runny.

c. Serve: Serve warm, preferably with a scoop of vanilla ice cream, whipped cream, or a dollop of Greek yogurt. The contrast of the warm crisp with the cold topping is heavenly!

Tips for the Best Rhubarb Crisp

• Use Cold Butter: This is crucial for creating a crumbly topping. The cold butter creates pockets of air as it melts during baking, resulting in a light and tender texture.
• Don’t Overmix the Topping: Overmixing can develop the gluten in the flour, resulting in a tough topping. Mix just until the butter is incorporated and the mixture resembles coarse crumbs.
• Adjust Sweetness to Taste: Rhubarb can vary in tartness, so adjust the amount of sugar in the filling to your liking. Start with the recommended amount and add more if needed, tasting the rhubarb mixture before baking.
• Thaw Frozen Rhubarb Properly: If using frozen rhubarb, make sure to thaw it completely and drain any excess liquid. This prevents the filling from becoming too watery. You can gently squeeze the thawed rhubarb to remove even more liquid.
• Add a Pinch of Salt: Salt enhances the sweetness and balances the tartness of the rhubarb. Don’t skip it!
• Prevent Burning: If the topping starts to brown too quickly, cover the dish loosely with foil during the last 10-15 minutes of baking.
• Let it Cool Slightly: Allow the crisp to cool for at least 15-20 minutes before serving. This allows the filling to thicken and prevents it from being too runny.
• Experiment with Spices: While cinnamon is a classic choice, you can also experiment with other spices like nutmeg, ginger, or cardamom.
• Add Other Fruits: Rhubarb pairs well with other fruits like strawberries, raspberries, apples, or blueberries. Feel free to add a cup or two of your favorite fruit to the filling.

Variations and Substitutions

• Gluten-Free Rhubarb Crisp: Use a gluten-free all-purpose flour blend in both the filling and the topping. Make sure the blend contains xanthan gum for binding. You can also use gluten-free rolled oats.
• Vegan Rhubarb Crisp: Use a vegan butter substitute in the topping. You can also replace the butter with coconut oil, but keep in mind that this will impart a slight coconut flavor. For the filling, ensure your sugar is vegan-friendly (some granulated sugar is processed with bone char).
• Rhubarb Strawberry Crisp: Add 1-2 cups of sliced strawberries to the rhubarb filling for a classic combination.
• Rhubarb Apple Crisp: Add 1-2 cups of chopped apples (such as Granny Smith or Honeycrisp) to the rhubarb filling for a delicious fall-inspired twist.
• Nut-Free Rhubarb Crisp: Omit the pecans or walnuts from the topping. You can also add a handful of sunflower seeds or pumpkin seeds for a bit of crunch.
• Spice it Up: Add a pinch of ground ginger or cardamom to the topping for a warm, aromatic flavor.
• Citrus Zest: Experiment with different citrus zests, such as lemon or grapefruit, for a unique flavor profile.

Serving Suggestions

• Vanilla Ice Cream: A classic pairing that never fails.
• Whipped Cream: Light and fluffy, a perfect complement to the warm crisp.
• Greek Yogurt: Adds a tangy twist and a dose of protein.
• Custard: A rich and creamy option that elevates the dessert.
• Crème Fraîche: Adds a slightly sour and tangy flavor that balances the sweetness.
• A Drizzle of Maple Syrup: Enhances the sweetness and adds a warm, comforting flavor.
• A Sprinkle of Powdered Sugar: Adds a touch of elegance and visual appeal.

Make Ahead Instructions

Rhubarb crisp can be made ahead of time, although the texture is best when it’s freshly baked.

• Prepare the Filling: You can prepare the rhubarb filling up to 24 hours in advance. Store it in an airtight container in the refrigerator.
• Prepare the Topping: You can also prepare the crisp topping up to 24 hours in advance. Store it in an airtight container in the refrigerator.
• Assemble and Bake: When you’re ready to bake, simply assemble the crisp and bake as directed. You may need to add a few minutes to the baking time if the filling and topping are cold.
• Baked Crisp: Baked rhubarb crisp can be stored in the refrigerator for up to 3 days. Reheat it in the oven at 350°F (175°C) until warmed through, or microwave individual portions.

How to Store Rhubarb Crisp

• Room Temperature: If you plan to eat the rhubarb crisp within a day or two, you can store it at room temperature, loosely covered.
• Refrigerator: For longer storage, store the rhubarb crisp in the refrigerator in an airtight container for up to 3 days.
• Freezer: While not ideal, you can freeze rhubarb crisp. Let it cool completely, then wrap it tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The topping may lose some of its crispness after freezing.

Rhubarb Crisp FAQs

Q: Can I use frozen rhubarb?
A: Yes, you can use frozen rhubarb. Make sure to thaw it completely and drain any excess liquid before using it in the recipe. This will prevent the filling from becoming too watery.

Q: Can I use a different type of sugar?
A: Yes, you can substitute the granulated sugar in the filling with other sweeteners like honey, maple syrup, or coconut sugar. Keep in mind that these sweeteners will affect the flavor and sweetness of the filling, so adjust accordingly. In the topping, you can use coconut sugar instead of brown sugar, but it will change the texture and flavor slightly.

Q: Can I add other fruits to the rhubarb crisp?
A: Absolutely! Rhubarb pairs well with other fruits like strawberries, raspberries, apples, or blueberries. Add a cup or two of your favorite fruit to the filling for a delicious twist.

Q: My rhubarb crisp is too runny. What did I do wrong?
A: There are several reasons why your rhubarb crisp might be too runny. Make sure you’re using enough cornstarch to thicken the filling. Also, if you’re using frozen rhubarb, ensure you’ve thawed it completely and drained any excess liquid. Overbaking can also cause the filling to become runny, so keep an eye on it while it’s in the oven.

Q: My topping is not crispy. What did I do wrong?
A: The key to a crispy topping is cold butter. Make sure your butter is very cold when you cut it into the flour mixture. Also, don’t overmix the topping, as this can develop the gluten in the flour and result in a tough topping.

Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the rhubarb filling and the crisp topping up to 24 hours in advance. Store them separately in the refrigerator until you’re ready to assemble and bake the crisp.

Conclusion

This easy rhubarb crisp recipe is a guaranteed crowd-pleaser. Its simple ingredients, quick preparation, and delicious flavor make it a perfect dessert for any occasion. Whether you’re serving it warm with a scoop of vanilla ice cream or enjoying it as a comforting snack, this rhubarb crisp is sure to become a family favorite. So, gather your ingredients, preheat your oven, and get ready to enjoy a taste of spring with this delightful dessert!