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Old Fashioned Rhubarb Crisp

This classic dessert is perfect for spring when fresh rhubarb is plentiful! It is pure comfort food, especially when served warm and topped with vanilla ice cream. The sweet and tangy rhubarb is generously topped with a buttery and crunchy topping!
5 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 16 servings

Ingredients
  

  • 4 cups diced rhubarb
  • 1 cup sugar
  • 3 Tablespoons all-purpose flour
  • 1 cup (2 sticks) salted butter softened
  • 1 cup brown sugar
  • 1 cup old-fashioned oats
  • 1-½ cups all-purpose flour

Instructions
 

  • Preheat the oven to 350°F.
  • Prepare the rhubarb filling by removing leaves and cleaning thoroughly. Dice into small, uniform pieces. Mix with the sugar and 3 Tablespoons of all-purpose flour. Place the rhubarb mixture into a glass 9x13 inch baking pan.
  • For the crisp topping, mix the butter, brown sugar, old-fashioned oats, and flour. Mix with a pastry blender or two forks until the mixture has coarse crumbs and the butter is mostly incorporated. There should be large clumps.
  • Evenly distribute the crisp topping over the rhubarb. Bake for about 45-50 minutes or until the topping is lightly browned, crisp, and the filling is bubbly just around the edges. Serve while still warm with your favorite ice cream or whipped cream.
Keyword crumbles, fruit crisp, rhubarb recipes, spring baking, strawberry rhubarb