Bright, tangy, and irresistibly cozy, this rhubarb crisp is the ultimate spring brunch dessert. Perfect for Easter brunch, Mother’s Day brunch, or any festive gathering, it pairs beautifully with lighter, healthy food dishes and adds a pop of color to the table.
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Juicy rhubarb baked under a golden, buttery crumble makes every bite a crowd-pleaser, and it’s simple enough to whip up even on a busy brunch morning.
Rhubarb Crisp Recipe
Rhubarb Crisp Recipe
Ingredients
For the Rhubarb Filling:
- 5 to 6 cups fresh rhubarb, cut into 1/2-inch pieces
- 3/4 cup granulated sugar (adjust based on how tart you like it)
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger (optional, for a little zing)
For the Crisp Topping:
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- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish or a large deep-dish pie plate.
In a large bowl, combine the chopped rhubarb, granulated sugar, cornstarch, vanilla extract, and ground ginger if using.
Toss everything together until the rhubarb is well-coated, then spread the mixture evenly into the prepared baking dish.
In another bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt. Add the cold, cubed butter to the mixture.
Using a pastry blender or your fingertips, work the butter into the dry ingredients until the mixture is crumbly and the butter pieces are about the size of small peas.
Evenly scatter the crisp topping over the rhubarb layer, making sure to cover the fruit completely.
Bake the crisp in the preheated oven for 40 to 45 minutes. You are looking for the rhubarb juices to be bubbling and the topping to be a deep golden brown.
If the topping is browning too quickly, you can tent it loosely with foil for the last 10 minutes.
Allow the crisp to cool for at least 15 minutes before serving to let the sauce thicken. This is best served
Serving and Storage
Accompaniments
Once your rhubarb crisp is ready, it’s time to serve it up! A scoop of vanilla ice cream or a dollop of whipped cream can be the perfect accompaniment to balance out the tartness of the rhubarb. You can also sprinkle a little bit of sugar over the top to add some sweetness.
Storing Leftovers
If you have any leftovers, you can store them in the refrigerator for up to 3 days. To reheat, simply place the crisp in the oven at 350°F for about 10-15 minutes or until heated through.
If you want to freeze the leftovers, make sure to let the crisp cool completely before wrapping it tightly in plastic wrap and placing it in the freezer. It can be stored in the freezer for up to 3 months.
When you’re ready to enjoy the frozen leftovers, let them thaw in the refrigerator overnight and then reheat them in the oven as instructed above. Keep in mind that the texture may be slightly different after being frozen and thawed, but the flavor should still be delicious.
Whether you serve it fresh out of the oven or enjoy it as a leftover, this rhubarb crisp recipe is sure to satisfy your sweet tooth while also providing a tangy twist.
Related Article: Canning Strawberry Rhubarb Pie Filling
Recipe Variations and Tips
If you’re looking to switch up your rhubarb crisp recipe, there are plenty of alternative ingredients and dietary adaptations to consider.
Alternative Ingredients
One easy way to change up the flavor and texture of your rhubarb crisp is by incorporating different fruits. Try adding in some chopped apples or strawberries for a sweet and tangy twist. You could also throw in some nuts like chopped almonds or pecans for a crunchy contrast.
If you’re looking for a gluten-free option, consider using oats or almond flour instead of traditional all-purpose flour. This will give your crisp a golden, crumbly topping without any gluten.
Related Article: Rhubarb Simple Syrup
Dietary Adaptations
For those following a vegan diet, you can easily adapt this recipe by using coconut oil instead of butter and a non-dairy milk like almond or soy milk. You can also swap out the honey for maple syrup or agave nectar.
If you’re watching your sugar intake, you can reduce the amount of sweetener in the recipe or use a sugar substitute like stevia. Alternatively, you could use frozen rhubarb instead of fresh, which tends to be less tart and may not require as much sweetener.
No matter what variations you choose, rhubarb crisp is a favorite summer dessert that can be enjoyed by all.
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