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    Home » Recipes » Rhubarb

    May 12, 2020 · Updated February 27, 2023

    Rhubarb Crisp with Oatmeal Topping

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    · by Amanda Gajdosik

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    This post may contain affiliate links. This blog generates income via ads.

    This Rhubarb Crisp with Oatmeal Topping is the perfect springtime dessert! Tart, sweet, light, and crunchy. Serve it with vanilla bean ice cream and you won’t be sorry!

    A cast iron skillet is filled with rhubarb crisp with oatmeal topping. The pan is surrounded by serving dishes, spoons and vanilla ice cream.

    This rhubarb crisp recipe is so good it converted a non-rhubarb lover (hi, hello, me!) into an effusive fan with just one spoonful! Wonderful tangy and sweet taste aside, this crisp comes together in just a few minutes and is ready to be devoured in under an hour!

    A serving of rhubarb crisp recipe with oatmeal topping in a clear glass dish with a scoop of ice cream on top.

    Ingredients for Rhubarb Crisp with Oatmeal Topping:

    • Rhubarb, leaves and ends trimmed and cut into ½ inch pieces (grab it from your mother-in-law’s yard like I did)
    • Sugar, granulated and brown
    • Flour, to thicken and bind
    • Old Fashioned Oats, for crunch
    • Quick Cook Oats, also for crunch and stability
    • Butter, because duh
    • Vanilla, you can make your own, y’know?
    • Salt, to provide balance
    • Cinnamon, to provide a little sumthin-sumthin
    A cast iron skillet is filled with rhubarb crisp with oatmeal topping. One quarter of the crisp is served from the pan. An antique silver spoon rests in the skillet. The pan is surrounded by serving dishes, spoons and vanilla ice cream.

    Old Fashioned Oats vs Quick Cook Oats

    This Rhubarb Crisp Recipe with Oatmeal Topping calls for both old fashioned and quick cooking oats. This is for two reasons: 1) I had both on hand so why not and 2) old fashioned oats provide that quintessential look and feel to a crisp. They’re sturdier and don’t absorb as much moisture as quick cooking oats, providing a necessary textural contrast to this crisp.

    A glass serving bowl on a gray background is filled with rhubarb crisp topped with vanilla ice cream. A spoon sticks out of the dish.

    How to make Rhubarb Crisp with Oatmeal Topping

    1. Combine the fresh rhubarb with some sugar, a bit of flour, a pinch of salt and a splash of vanilla. Do this all in the baking dish. No sense in making more dishes!
    2. Whisk together the dry ingredients for the crumb topping and then mix in melted butter. The mixture will be crumbly. It’ll become crispy.
    3. Combine forces by placing the topping over the filling and baking until golden brown.
    4. Serve with vanilla bean ice cream for a real dang treat.

    Why is my Rhubarb Crisp runny?

    Many a time have I made a crisp that turned out to be anything but…well, crisp! The antidote to a runny crisp? Flour! A simple dusting of flour among the sugar and fresh rhubarb is all you need to keep the crisp crispy.

    A glass serving bowl on a gray background is filled with rhubarb crisp topped with vanilla ice cream. A spoon rests beside the dish.

    Tips for Storing Rhubarb Crisp:

    • Wrap it up. Moisture is the enemy of crisps! I’d suggest foil, but plastic wrap could work too, although it can produce condensation if your rhubarb crisp isn't 100% room temp.
    • Play it cool. Throw ‘er in the fridge after it’s wrapped. Fridges aren’t known for being full of moisture (usually) and this will help the crisp keep. If you’re really wondering – rhubarb crisp can be frozen after it’s baked. Once again, wrap tightly – first in plastic wrap and then in foil. When reheating, remove the plastic wrap and place in a 350 degree oven until warmed through, about 10 minutes.
    • No shame in a reheat game. I love to pop my crisp back in the oven for 5 minutes to rewarm it and crisp it back up before serving. Of course, a microwave will work too if you’re generally impatient like me, but you will lose some of the crunch of your crisp.
    • Sharing isn’t always caring. If you really want your Rhubarb Crisp Recipe with Oatmeal Topping to be at its crispiest might I suggest individual servings? Simply divide the filling among ramekins or mini cocottes and follow suit with the topping. Adjust the bake time to be about 15 – 20 minutes and enjoy. All by yourself!
    A glass serving bowl on a gray background is filled with rhubarb crisp with oatmeal topping. There is vanilla ice cream on the side and a spoon sticks out of the dish.

    While crisp recipes are best served the day they're made, if there are leftovers I won't complain!

    A white banner with black lettering and stars asking readers to leave a recipe rating or comment.
    Rhubarb Crisp in a cast iron pan with one quarter scooped out and a spoon resting in the pan.
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    Rhubarb Crisp Recipe with Oatmeal Topping

    An unbelievably easy and incredibly delicious rhubarb crisp recipe made with a lightly spiced oatmeal topping.
    Prep Time5 minutes mins
    Cook Time30 minutes mins
    Resting Time5 minutes mins
    Total Time40 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: Baking, Crisp, Oatmeal, Rhubarb
    Servings: 8
    Calories: 316kcal
    Author: Amanda Gajdosik
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    Ingredients

    For the filling:

    • 5 cups chopped rhubarb
    • ½ cup granulated sugar
    • 2 tablespoon flour
    • ½ tsp. salt
    • 1 tsp. vanilla extract

    For the oatmeal topping:

    • 1 cup flour
    • 1 cup quick cooking oats
    • ½ cup old fashioned oats
    • ¼ cup brown sugar
    • 1 tsp. salt
    • 1 tsp. cinnamon
    • ½ cup 1 stick unsalted butter, melted

    Instructions

    • Preheat oven to 350 degrees. In a 9-inch cast iron skillet (or 9x9 inch square pan) toss the rhubarb with the sugar, 2 tablespoon flour, salt, and vanilla extract. Stir well to coat and set aside.
    • In a medium bowl, whisk together the 1 cup flour, both oats, brown sugar, salt and cinnamon until combined. Pour in melted butter and mix well to combine. The topping will be crumbly and slightly wet.
    • Sprinkle topping evenly over filling. Bake in preheated oven for 25 – 30 minutes, or until oatmeal topping is brown and juices are bubbling.
    • Remove and let stand for 5 – 10 minutes before serving with vanilla ice cream or freshly whipped cream.

    Notes

    The crisp can be stored, covered tightly with foil, in the fridge and rewarmed in a 350 degree oven for 5 - 10 minutes before serving again.

    Nutrition

    Serving: 1g | Calories: 316kcal | Carbohydrates: 47g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 466mg | Potassium: 300mg | Fiber: 4g | Sugar: 20g | Vitamin A: 432IU | Vitamin C: 6mg | Calcium: 91mg | Iron: 2mg

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