Julie Clark
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Easy Rhubarb Crisp
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One of the best ways to use rhubarb! This Easy Rhubarb Crisp has crumble on the bottom and the top. It’s a sweet & tart old fashioned dessert you’ll love.
Rhubarb season is short summer season, but you can get rhubarb any time of the year in your local grocery store, making this dessert a taste of summer all year round.
Rhubarb is such a comforting, old fashioned food ingredient that is used in delicious desserts. I think you’ll love this classic crisp recipe with fresh rhubarb. Eat it warm with a scoop of ice cream. It will take you back to the simpler days of your childhood!
Is rhubarb a fruit or a vegetable?
This is a common question! Rhubarb is actually a vegetable, but because it is often used in desserts, people often assume it is a fruit.
Do you have to peel rhubarb?
No. We don’t take the time to peel rhubarb. Although it doesn’t have a “peel” like other fruits do, it does have strings similar to celery. You don’t have to remove the strings before baking (although you can if you want to).
If strings happen to loosen and hang while I’m chopped, I’ll pull those off and discard them. Otherwise I leave them on.
How to Make Rhubarb Crisp
We bake our rhubarb crisp in a 9″ round pie plate. Make sure it is a deep dish pie plate so it holds all of the rhubarb and crumble. If you don’t have a pie plate you can also use an 8×8 baking pan.
- In a medium bowl, mix together the flour, brown sugar, cinnamon, oatmeal and butter until crumbly.
- Place half of the oatmeal crumble mixture into the bottom of the pie plate. Press down lightly to cover the bottom.
- Arrange the sliced rhubarb on top of the crumble.
Prepare the sugar syrup:
- In a medium saucepan, combine the sugar, cornstarch, water and vanilla. Cook over low heat until the syrup is clear.
- Pour the syrup over the rhubarb.
- Sprinkle the remaining crumb topping evenly over the rhubarb.
- Bake for 45 minutes until the rhubarb is tender.
How long does rhubarb crisp last?
We find that rhubarb crisp is best eaten within 1-2 days of baking. Sometimes the juices will make the crisp not be so…well…crisp!
If you don’t mind the crumble softening, it will last 3-4 days.
Does rhubarb crisp need to be refrigerated?
Because of the freshness of this recipe, you’ll want to cover any leftover crisp and refrigerate it. If you don’t like to eat it cold you can warm it in the microwave or even in the oven.
Other Rhubarb Recipes
Rhubarb Crisp
One of the best ways to use rhubarb! This Easy Rhubarb Crisp has crumble on the bottom and the top. It's a sweet & tart old fashioned dessert you'll love.
Servings 8
Prep Time 15 minutes
Cook Time 45 minutes
Ingredients
For the crumble:
- 1 cup whole wheat flour
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 3/4 cup oatmeal
- 1/2 cup butter (melted)
For the rhubarb:
- 4 cups chopped rhubarb
- 1 cup sugar
- 1 cup water
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350º Fahrenheit.
- Spray a 9" deep dish pie plate with cooking spray.
- In a medium bowl, mix together the flour, brown sugar, cinnamon, oatmeal and butter until crumbly.
- Place half of the oatmeal crumble mixture into the bottom of the pie plate. Press down lightly to cover the bottom.
- Arrange the sliced rhubarb on top of the crumble.
Prepare the sugar syrup:
- In a medium saucepan, combine the sugar, cornstarch, water and vanilla. Cook over low heat until the syrup is clear.
- Pour the syrup over the rhubarb.
- Sprinkle the remaining crumb topping evenly over the rhubarb.
- Bake for 45 minutes until the rhubarb is tender.
Nutrition
Calories: 392kcal | Carbohydrates: 70g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 115mg | Potassium: 282mg | Fiber: 3g | Sugar: 52g | Vitamin A: 417IU | Vitamin C: 5mg | Calcium: 88mg | Iron: 1mg
