Rhubarb Crisp Recipe
This rhubarb crisp recipe is one of those classic American desserts that will bring you the comforting flavors of childhood. Add a scoop of vanilla ice cream and dinner has the perfect ending!
This rhubarb crisp recipe is one that simply has to be on the menu at least twice during rhubarb season.
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If you were to ask me, I’d make a rhubarb recipe every single day of rhubarb season if I had enough to keep me going each day! In fact, I just keep adding to my collection of rhubarb recipes, and doubt I will ever stop. If you’re a trivia buff, you may find this history of rhubarb in the US quite interesting.
What is the Difference Between Rhubarb Crisp and Crumble?
While this rhubarb crisp recipe is similar to a rhubarb crumble recipe, the flavor and texture of the topping is the biggest difference. You can easily see this in the following two photos.
If you prefer a simple, quick and easy dessert, go for the rhubarb crumble recipe. If you want a more textured, crispy topping, then this rhubarb crisp recipe is for you.
You can easily add strawberries to this recipe for a strawberry rhubarb crisp.
Why is my Rhubarb Crisp Runny?
This is a legitimate question with an easy answer: you’re using the wrong recipe. Try this rhubarb crisp recipe which has the correct ratio of rhubarb to cornstarch (thickener) without making your filling goopy!
The other reason you’ll love this recipe for rhubarb crisp is that I don’t add cinnamon which masks the wonderful flavor of rhubarb. Now, if you absolutely cannot fathom this crisp without cinnamon, do me a favor: make the filling and then put cinnamon in half of it, and bake in two small pans. Taste each one, and then decide. You may surprise yourself.
Let’s get to the easy recipe for rhubarb crisp that you’re going to love!
Rhubarb Crisp Recipe
Recipe by Christina Conte Serves 8
FULL PRINTABLE RECIPE BELOW
Ingredients
- sugar
- cornstarch
- rhubarb
- lemon juice
- butter
- flour
- oats
- sugar
- brown sugar
Special Equipment: pie dish or 8 x 8 baking pan
Directions
Prepare the Rhubarb Filling
Put the rhubarb into a large bowl, and mix the corn starch with the sugar in a small bowl.
Add the lemon juice to the chopped rhubarb.
Add the sugar and cornstarch to the bowl.
Toss to mix evenly and place into a pie dish or pan. Set aside.
Make the Topping for the Rhubarb Crisp
Cut the cold butter into small pieces and then rub into the flour with your hands until it forms small crumbs.
Add the sugars, and oats to the crumble mixture in the bowl and mix well.
It will look like this when ready.
Spread the crisp topping evenly over the rhubarb. Place into preheated oven for about 30 minutes. After half an hour, turn the dish for more even baking. Bake for another 10 to 15 minutes or until the topping is golden brown, and the filling is bubbling.
Serve hot, warm or even at room temperature, as is or with your favorite addition like vanilla ice cream, whipping cream or custard (recipe card below.)
Rhubarb crisp is a true comfort food dessert, and I hope you enjoy it as much as I do!
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Rhubarb Crisp Recipe
Special Equipment
- 1 pie dish (or other baking dish)
Ingredients
Filling:
- ⅔ cup sugar (more or less as desired)
- 2 tsp corn starch
- 8 cups rhubarb (chopped)
- 1 Tbsp lemon juice (freshly squeezed)
Topping:
- ½ cup butter (one stick)
- ¾ cup all purpose flour
- 1 cup rolled oats (I prefer old fashioned, but quick are okay)
- ½ cup brown sugar
- ¼ cup white sugar
Instructions
- Preheat oven to 375˚F (190˚C)
Prepare the Rhubarb Filling:
- Put the rhubarb into a large bowl, and mix the corn starch with the sugar in a small bowl.
- Add the lemon juice to the rhubarb. Next add the sugar and toss to mix evenly. Place the mixture into a pie or baking dish, and set aside.
Make the Topping:
- Cut the cold butter into small pieces and then rub into the flour with your hands until it forms small crumbs.
- Add the sugars, and oats to the crumble mixture in the bowl and mix well.
Assemble and Bake the Rhubarb Crisp:
- Spread the crisp topping evenly over the rhubarb. Place into preheated oven for about 30 minutes.
- After half an hour, turn the dish for more even baking. Bake for another 10 to 15 minutes or until the topping is golden brown, and the filling is bubbling.
- Serve rhubarb crisp when still hot or warm (it's also good at room temperature) on its own or with a scoop of ice cream, cream or custard. (See custard recipe below this card.)
Notes
Nutrition
Real, Homemade Custard
Ingredients
- 1 ¼ cups whole milk
- ½ vanilla bean (or a few drops of vanilla)
- 2 egg yolks
- 2 tsp sugar (more or less, as desired)
- 1 tsp corn starch
Instructions
- Split open the vanilla bean and place in a small pot along with the milk. Heat over medium low heat, meanwhile, prepare the rest of the custard.
- In a small bowl, whisk the yolks, sugar and corn starch together until well combined.
- When the milk begins to simmer, remove the vanilla bean and pour about half a cup of hot milk into the egg mixture, whisking quickly. Add the rest of the milk, then whisk and return to the pot.
- Heat over medium heat and continue stirring, taking care that the custard doesn’t stick or burn, using a wooden spoon is best at this point (the photo below is before I switched to the wooden spoon)! Add the vanilla extract if not using the vanilla bean. Continue to stir until the custard begins to thicken.
- Remove from heat, use as desired. If pouring over a dessert, use immediately.
Notes
- Using vanilla bean is far superior in flavor.
- Add less sugar to start, then add more to taste.
Nutrition
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Looks delightful, Christina! You know I’ve never cooked or baked with rhubarb? This might be the place to start…