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Easy Tangy Rhubarb Crisp Recipe with Perfect Crunchy Oat Topping

This rhubarb crisp features a tangy rhubarb filling topped with a perfectly crunchy oat topping. It's an easy and delicious dessert that's perfect for spring or summer.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Rhubarb Filling
  • 4 cups fresh rhubarb stalks, chopped about 500g, into 1-inch pieces
  • 3/4 cup granulated sugar 150g
  • 1 tbsp lemon juice
  • 1 tsp orange zest
  • 1 tsp vanilla extract
  • Pinch of salt
Oat Topping
  • 1/2 cup packed brown sugar 100g
  • 1 cup rolled oats 90g, old-fashioned preferred
  • 1/2 cup all-purpose flour 60g
  • 1/3 cup unsalted butter 75g, cold and cubed
  • 1 tsp ground cinnamon
  • Pinch of salt

Method
 

  1. Preheat oven to 350°F (175°C). Grease an 8x8-inch baking dish.
  2. Combine rhubarb, granulated sugar, lemon juice, orange zest, vanilla extract, and salt in a bowl. Toss gently.
  3. Transfer rhubarb mixture to the baking dish and spread evenly.
  4. In a separate bowl, mix rolled oats, brown sugar, flour, cinnamon, and salt.
  5. Cut in cold butter until the topping resembles coarse crumbs.
  6. Sprinkle oat topping evenly over the rhubarb filling.
  7. Bake for 35-40 minutes until golden brown and bubbling. Tent with foil if needed.
  8. Remove from oven and let cool for at least 15 minutes before serving.

Notes

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.