DESSERT RECIPES

Rhubarb Crisp

Updated

Tart rhubarb baked in a vanilla-scented syrup under a crunchy oat, walnut and cinnamon topping. An easy spring and early summer dessert for an 8-inch pan or six ramekins.

Prep
15 min
Cook
50 min
Total
1 hr 20 min
Yield
6 servings
Illustration of Rhubarb Crisp

A good crisp is mostly about contrast, and this one delivers: tangy rhubarb cooks down in a light vanilla syrup while a buttery topping of oats, brown sugar, walnuts and cinnamon bakes up crunchy on top. The topping stays crisp even the day after.

This rhubarb crisp is a favorite from the KitchenSimplicity archive. Make it when the first stalks arrive in spring, or use rhubarb you froze last season. The dry topping mix can also be prepared ahead, so a warm crisp is never more than a few minutes of work away.

Tips

  • Make-ahead topping: mix the dry topping ingredients and keep them in an airtight container (in the freezer if you want to protect the walnuts); stir in the melted butter just before using.
  • Swap up to half of the rhubarb for sliced strawberries for a classic strawberry-rhubarb crisp.
  • Leftovers keep covered in the refrigerator for up to 3 days; rewarm in a 350°F oven for 10 minutes to re-crisp the topping.
  • Serve warm with vanilla ice cream or lightly sweetened whipped cream.

Rhubarb Crisp

Prep
15 min
Cook
50 min
Total
1 hr 20 min
Yield
6 servings

Ingredients

  • For the rhubarb filling:
  • 4 cups (about 500 g) chopped fresh rhubarb, or frozen rhubarb, thawed
  • 1 cup (200 g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon vanilla extract
  • For the crisp topping:
  • 1/2 cup (65 g) all-purpose flour
  • 1/2 cup (45 g) old-fashioned rolled oats
  • 1/2 cup (100 g) packed brown sugar
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 1/2 cup (55 g) chopped walnuts
  • 5 tablespoons (70 g) unsalted butter, melted

Steps

  1. Heat the oven to 350°F. Spread the rhubarb in an 8-inch square baking dish (or a 9-inch round dish), or divide it among six ramekins.
  2. In a small saucepan, whisk the sugar and cornstarch together, then stir in the water. Bring to a boil over medium heat, stirring, until the mixture turns clear and slightly thick. Take it off the heat and stir in the vanilla.
  3. Pour the hot syrup evenly over the rhubarb.
  4. For the topping, combine the flour, oats, brown sugar, cinnamon, salt and walnuts in a bowl. Drizzle in the melted butter and stir until everything is evenly moistened and clumpy.
  5. Scatter the topping over the fruit in an even layer. If using ramekins, set them on a baking sheet.
  6. Bake for about 45 minutes, until the topping is golden, the rhubarb is tender and the filling is bubbling around the edges. Let the crisp rest for 15 minutes before serving so the filling can thicken.

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