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A freshly baked rhubarb crisp with crumble topping in a ceramic dish.

Classic Rhubarb Crisp with Buttery Crumble Topping

This classic rhubarb crisp combines tart rhubarb filling with a sweet, buttery crumble topping. It's a comforting dessert that highlights the best of spring produce.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb Filling
  • 6 cups rhubarb, trimmed and chopped into 1-inch pieces
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
Buttery Crumble Topping
  • 1 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup packed light brown sugar
  • 1/2 cup cold unsalted butter, cut into cubes
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon

Equipment

  • 9x13 inch baking dish
  • large bowl
  • medium bowl
  • whisk or pastry blender

Method
 

Rhubarb Filling Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. In a large bowl, combine the chopped rhubarb, granulated sugar, flour, and lemon juice; toss well to coat the rhubarb evenly.
Crumble Topping Preparation
  1. In a separate medium bowl, whisk together the flour, rolled oats, brown sugar, salt, and cinnamon for the topping.
  2. Add the cold, cubed butter to the dry ingredients and use your fingers or a pastry blender to mix until coarse crumbs form.
Assembly and Baking
  1. Pour the rhubarb mixture into the prepared baking dish and spread it evenly.
  2. Sprinkle the crumble topping over the rhubarb mixture, ensuring it is evenly distributed.
  3. Bake for 45-55 minutes, or until the rhubarb is tender and the topping is golden brown and bubbly.
Serving
  1. Let the crisp cool for at least 15 minutes before serving to allow the filling to set slightly.
  2. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

For an extra touch of flavor, you can add a pinch of nutmeg to the crumble topping. This crisp is best enjoyed warm on the day it's made, but leftovers can be stored in the refrigerator for up to 3 days and reheated. Adjust sugar amount based on the tartness of your rhubarb and personal preference.