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Easy Rhubarb Crisp

Irresistibly Easy Rhubarb Crisp for Sweet Summer Nights

This Easy Rhubarb Crisp combines the delightful tang of seasonal rhubarb with a buttery topping, perfect for summer desserts.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 4 cups Fresh Rhubarb discard the toxic leaves
  • 1 cup Sugar can substitute with brown sugar for depth of flavor
  • ¼ cup All-Purpose Flour can substitute with gluten-free flour
Topping
  • 1 cup Rolled Oats quick oats can be used
  • ½ cup Cold Butter can substitute with vegan margarine
  • ½ cup Additional Sugar adjust based on preference

Equipment

  • Oven
  • Mixing Bowl
  • baking dish
  • pastry cutter

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine chopped rhubarb with sugar and flour, then spread evenly in a greased 8x8-inch baking dish.
  3. In a separate bowl, mix rolled oats, flour, and sugar. Add cold butter cubes and blend until it resembles coarse crumbs.
  4. Sprinkle the crumble topping evenly over the rhubarb mixture.
  5. Bake uncovered for 35–40 minutes until the topping is golden brown and the filling bubbles.
  6. Allow the crisp to rest for 15–20 minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Leftover rhubarb crisp can be stored in the fridge for up to 3 days and reheated in a 350°F oven covered with foil to maintain moisture.

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