Go Back
–+ servings
Rhubarb Crisp with Golden Crumble and Juicy Tart Filling

Delicious Rhubarb Crisp with Golden Crumble and Tart Filling

Enjoy the delightful flavors of Rhubarb Crisp with Golden Crumble and Juicy Tart Filling in this easy-to-make dessert perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 cups Chopped Rhubarb the star of the dish, providing tartness
  • ¾ cup Granulated Sugar adjust based on tartness preference
  • 2 tablespoons All-Purpose Flour swap for gluten-free flour for a gluten-free option
  • ½ teaspoon Vanilla Extract optional
For the Topping
  • 1 cup Rolled Oats forms the heart of the crumb topping
  • ¾ cup Brown Sugar packed; alternative coconut sugar can be used
  • ½ cup Flour use gluten-free flour if needed
  • ½ teaspoon Ground Cinnamon contributes warmth; adjust to taste
  • 1 pinch Salt enhances overall flavor
  • ½ cup Unsalted Butter cold, cubed; consider dairy-free for vegan

Equipment

  • Baking Dish
  • Mixing Bowls
  • Whisk
  • Pastry cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather ingredients and greased baking dish.
  2. In a bowl, combine chopped rhubarb, granulated sugar, all-purpose flour, and vanilla extract. Stir until coated.
  3. Pour the filling into a greased 8x8-inch baking dish and spread evenly.
  4. In another bowl, mix rolled oats, brown sugar, flour, cinnamon, and salt. Add butter and work into coarse crumbs.
  5. Sprinkle the topping evenly over the rhubarb filling.
  6. Bake uncovered for 35-40 minutes until topping is golden brown and filling is bubbling.
  7. Let cool for 15-20 minutes before serving, optionally with vanilla ice cream.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 35gProtein: 3gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 230mgFiber: 3gSugar: 12gVitamin A: 100IUVitamin C: 5mgCalcium: 25mgIron: 1mg

Notes

Store uneaten Rhubarb Crisp in an airtight container in the refrigerator for up to three days. For reheating, cover with foil and heat in a preheated oven to maintain texture.

Tried this recipe?

Let us know how it was!