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Easy Tangy Rhubarb Crisp Recipe with Perfect Buttery Oat Crumble

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A quick and easy rhubarb crisp featuring a tangy rhubarb filling balanced by a buttery oat crumble topping. Perfect for seasonal gatherings or a comforting weeknight dessert.

Ingredients

Scale
  • 4 cups rhubarb, chopped into 1-inch pieces (fresh or frozen)
  • 3/4 cup granulated sugar (adjust to taste)
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon (optional)
  • 1 tablespoon fresh lemon juice
  • 1 cup rolled oats (old-fashioned)
  • 3/4 cup all-purpose flour (or almond flour for gluten-free)
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, cold and cubed (or dairy-free margarine/coconut oil for vegan)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, toss the chopped rhubarb with granulated sugar, cornstarch, vanilla extract, cinnamon, and lemon juice until evenly coated.
  3. Transfer the filling to a 9×9-inch baking dish and spread evenly to about 1.5-inch thickness.
  4. In another bowl, combine rolled oats, flour, brown sugar, salt, and cinnamon.
  5. Add the cold, cubed butter and use a pastry cutter or fingers to work it into the dry ingredients until mixture resembles coarse crumbs.
  6. Sprinkle the oat crumble evenly over the rhubarb filling without packing it down.
  7. Bake for 35-40 minutes until the topping is golden brown and the filling bubbles around the edges. Tent with foil if topping browns too fast after 30 minutes.
  8. Cool for at least 15 minutes before serving to allow juices to thicken.

Notes

Use cold butter for the crumble topping to ensure a crisp texture. If topping browns too quickly, tent with foil after 30 minutes. Cornstarch is essential to prevent a soggy bottom. You can prepare filling and topping a day ahead and assemble before baking. For vegan version, substitute butter with coconut oil or vegan margarine and brown sugar with maple syrup. Add nuts like pecans or walnuts for extra crunch. Frozen rhubarb should be thawed and drained before use.

Nutrition

Keywords: rhubarb crisp, rhubarb dessert, oat crumble, easy dessert, tangy rhubarb, buttery topping, gluten-free option, vegan option

Find it online: https://lyrafeast.com/easy-tangy-rhubarb-crisp-recipe-with-perfect-buttery-oat-crumble/