The Best Rhubarb Crisp Recipe

The ultimate Rhubarb Crisp! This crisp is the perfect combination of tart and sweet with a deliciously crunchy streusel topping. Delicious with or without a scoop of vanilla ice cream!

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Prep Time: 10

Cook Time: 45

Servings:

Calories: 347kcal

Author: Cathy Trochelman

Ingredients

4 cups fresh rhubarb chopped
1 cup brown sugar packed
3/4 cup old fashioned oats
3/4 cup all purpose flour
1/2 cup salted butter melted
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon ground ginger

Instructions

Preheat oven to 350° F.
Add the chopped rhubarb to an 8x8 inch baking pan.
In a medium mixing bowl, combine the remaining ingredients and stir just until mixed.
Drop in large chunks on top of rhubarb in pan. *I use my hands to do this, squeezing the mixture together to form tightly packed pieces that will bake up nice and crunchy.
Bake at 350° for 35-45 minutes, until top is golden brown and crunchy.
Remove from oven; serve warm or at room temperature.

Notes

Recipe Variations

- Add any of your other favorites fruits, such as sliced strawberries, blueberries, apples or pears

- Add a squeeze of lemon juice to the rhubarb

- Substitute granulated sugar for brown sugar

- Substitute unsalted butter (add 1/4 teaspoon salt)

- Use any combination of spices, including cinnamon, ginger, nutmeg, cardamom, cloves & allspice

- Make it gluten free by using your favorite gluten free flour

- Add a drizzle on top (we love this powdered sugar icing!)

- Top it with homemade Cool Whip

Storing & Reheating

Rhubarb crisp can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for 1 month. The best way to reheat is to transfer it to an oven-safe dish and heat at 350° for 12-15 minutes or until streusel is crispy.

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