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Rhubarb Crisp with Oat Topping

Rhubarb crisp with a sweet oat topping baked until golden and bubbling.
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This dessert features tart, tender rhubarb baked under a buttery, crunchy oat blanket. The secret to a crisp topping that stays crisp is using cold butter and the right fat-to-flour ratio.

Ingredients

Scale
  • 6 cups fresh rhubarb, chopped into 1-inch pieces (about 1 ½ pounds)
  • ¾ cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • Zest of 1 orange (optional)
  • 1 cup old-fashioned rolled oats
  • ¾ cup all-purpose flour
  • ¾ cup packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (1 stick) cold unsalted butter, cubed

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9-inch square or 2-quart baking dish.
  2. In a large bowl, toss rhubarb with granulated sugar, 3 tbsp flour, vanilla, and orange zest (if using) until coated. Spread into prepared dish.
  3. In the same bowl, combine oats, ¾ cup flour, brown sugar, cinnamon, and salt. Add cold, cubed butter.
  4. Use a pastry cutter, fork, or fingers to work butter into dry ingredients until mixture resembles coarse crumbs with some pea-sized butter bits.
  5. Sprinkle topping evenly over rhubarb filling. Do not press down.
  6. Place dish on a baking sheet to catch drips. Bake for 40-50 minutes, until filling is bubbling and topping is deep golden brown.
  7. Let cool for 20-30 minutes before serving to allow filling to thicken.

Notes

For a crisp topping, butter must be cold. Letting the crisp cool before serving is crucial to prevent a runny filling. For gluten-free, use gluten-free oats and flour blend. For dairy-free, use solid coconut oil or plant-based butter.

Nutrition

Find it online: https://www.homestyletable.com/rhubarb-crisp-oat-topping/