Rhubarb Crisp

This classic rhubarb crisp has a lovely crunch topping and a sweet and tart filling.

4.75 from 64 votes

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Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Author: Claudie Evert

Use a fork or pastry blender to combine the flour, oats, cinnamon, brown sugar, and melted butter in a medium bowl until it's crumbly.
1 1/4 cup all-purpose flour, 1 cup rolled oats, 1 1/4 cup brown sugar, 1 teaspoon ground cinnamon, 1/2 cup melted butter
Press one-half of the crumb mixture into a buttered 7"x11" or 8.5"x11" baking dish.
Spread the rhubarb slices evenly over the pressed crumb mixture.
4 cups rhubarb
Make the sugar syrup: Whisk sugar, cornstarch, and water together in a small saucepan over medium-low heat. Cook until thick, clear, and bubbly, approximately 5-7 minutes.
1 cup granulated sugar, 2 tablespoons cornstarch, 1 cup cold water
Remove from heat and whisk in vanilla. Pour the sugar syrup evenly over rhubarb.
1 teaspoon vanilla extract
Crumble the remaining oat topping evenly over the rhubarb in the pan.
Bake at 350 degrees until edges are bubbling and the crumb topping is browned, about 30-40 minutes.

I used light brown sugar; dark brown sugar will provide a deeper molasses flavor if you prefer that.
Serve this easy dessert with a dollop of whipped cream or a scoop of vanilla ice cream.