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Baked rhubarb crisp with a crunchy topping of oats, almonds, and cinnamon in a white square baking dish, cooling on a wire rack. A white kitchen towel with green stripes rests beside it, all set on a grey countertop.

RHUBARB CRISP

Anna | The Tasty Chapter
This delicious Rhubarb Crisp is easy to make and bursting with seasonal fruit flavor. A crunchy streusel topping adds the perfect touch to this simple, comforting dessert.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 6
Calories 362 kcal

Ingredients
  

FOR THE FILLING:

  • 5 cups rhubarb sliced 1/2-inch thick
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract

FOR THE TOPPING:

  • 1/2 cup rolled oats
  • 2/3 cup all purpose flour unbleached
  • 1/3 cup butter
  • 1/2 cup light brown sugar
  • 1/2 cup sliced almonds
  • 1 teaspoon cinnamon
  • 1 tablespoon fresh grated ginger
  • 1/4 teaspoon salt

Instructions
 

  • Preheat oven to 350°F (175°C). Lightly grease a 9-inch square or similar baking dish with butter or nonstick spray. 
  • Wash and trim the rhubarb, making sure to remove all the leaves before chopping. Cut into ½-inch pieces. In a bowl, combine the rhubarb with sugar and vanilla, then mix well to coat evenly. Transfer the rhubarb to a baking dish and spread it out evenly.
  • In a medium-sized bowl, combine the flour, rolled oats, brown sugar, almonds, cinnamon, ground ginger, and salt together. Swirl to mix well, add butter, and blend with a fork or your fingers until the mixture is crumbly and slightly moist.
  • Sprinkle the streusel topping evenly over the rhubarb layer. 
  • Bake for 45 minutes, or until the rhubarb is bubbling around the edges and the crumble is golden brown and crisp. Let the crisp cool for at least 5 minutes before serving. Enjoy it warm on its own, with vanilla ice cream, or with frozen yogurt. 

Notes

How to store: Keep any leftovers wrapped or in an airtight container in the fridge for up to 4 days. 
 
Nutritional information is automatically calculated, so should only be considered as an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. 

Nutrition

Calories: 362kcalCarbohydrates: 53gProtein: 5gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 29mgSodium: 96mgPotassium: 432mgFiber: 5gSugar: 33gVitamin A: 444IUVitamin C: 9mgCalcium: 153mgIron: 2mg
Keyword Oats, Rhubarb, Rhubarb Crisp
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