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Rhubarb Crisp

Rhubarb crisp with a soft, slightly jammy rhubarb filling and a golden, crumbly oat topping. Baked at 180°C until bubbly, then cooled briefly so the fruit sets under the crisp layer.
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Prep Time 15 minutes
Cook Time 35 minutes
cooling 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 500 g rhubarb chopped into small pieces
  • 120 g granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
Crisp Topping
  • 100 g rolled oats
  • 90 g all-purpose flour
  • 80 g brown sugar
  • 100 g unsalted butter cold, cubed
  • 0.5 tsp cinnamon
  • 0.25 tsp salt

Equipment

  • 1 sheet pan

Method
 

Prep and Fill
  1. Preheat the oven to 180°C (350°F) and lightly grease a baking dish.
  2. Combine rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice in a bowl until the fruit is evenly coated.
  3. Transfer the filling to the baking dish and spread it evenly.
Make the Crisp Topping
  1. In a bowl, mix rolled oats, all-purpose flour, brown sugar, cinnamon, and salt.
  2. Add cold unsalted butter and rub it into the mixture until the topping looks crumbly and there are no large butter chunks.
  3. Sprinkle the crisp topping evenly over the rhubarb filling.
Bake and Finish
  1. Bake at 180°C (350°F) until the topping is golden and the filling is bubbling, about 30–40 minutes.
  2. Let the crisp cool for 10 minutes so the filling can set slightly before serving.

Notes

Pro tip: toss the rhubarb with the sugar and cornstarch until no dry cornstarch remains—this helps thicken the bubbling juices. Store covered in the refrigerator for up to 4 days; reheat individual portions at 180°C (350°F) for 8–10 minutes. Freezing: yes, freeze baked portions for up to 2 months and thaw in the fridge overnight. For a lighter option, swap half the butter with an equal amount of cold plant-based butter.