Print

Easy Tangy Rhubarb Crisp Recipe with Best Crunchy Oat Topping

easy tangy rhubarb crisp - featured image
Print Recipe

A simple and delicious rhubarb crisp that balances tangy rhubarb filling with a crunchy oat topping, perfect for spring and summer desserts.

Ingredients

Scale
  • 4 cups fresh rhubarb stalks, chopped (about 500g / 1.1 lbs)
  • 3/4 cup granulated sugar (150g)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh lemon zest (optional)
  • 2 tablespoons all-purpose flour (15g)
  • 1 cup old-fashioned rolled oats (90g)
  • 3/4 cup all-purpose flour (95g)
  • 1/2 cup packed brown sugar (100g)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed (115g / 4 oz)
  • 1/2 cup chopped nuts (walnuts or pecans, optional, 60g)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Rinse and chop about 4 cups (500g) of rhubarb into 1/2-inch pieces. Toss into a medium bowl.
  3. Add 3/4 cup granulated sugar, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, and 2 tablespoons flour to the rhubarb. Stir gently until evenly coated.
  4. Spread the rhubarb mixture evenly in a 9×9-inch (23×23 cm) baking dish.
  5. In a separate bowl, combine 1 cup rolled oats, 3/4 cup flour, 1/2 cup packed brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Stir to blend dry ingredients.
  6. Add 1/2 cup cold, cubed unsalted butter. Use a pastry cutter or two forks to work the butter into the mixture until it resembles coarse crumbs with some pea-sized bits.
  7. If using nuts, fold in 1/2 cup chopped walnuts or pecans now.
  8. Sprinkle the oat topping evenly over the rhubarb filling without pressing down.
  9. Bake for 35-40 minutes until the topping is golden brown and the filling bubbles around the edges.
  10. Let the crisp cool for at least 15 minutes before serving to allow the filling to thicken.

Notes

Keep the butter cold when mixing the oat topping to maintain a crumbly texture. Do not press the topping down to keep it crunchy. Let the crisp rest after baking to thicken the filling. If topping browns too quickly, tent with foil halfway through baking. Frozen rhubarb can be used if thawed and drained well. For gluten-free, substitute flours and use gluten-free oats. For dairy-free, substitute butter with coconut oil.

Nutrition

Keywords: rhubarb crisp, rhubarb dessert, oat topping, spring dessert, easy crisp recipe, tangy dessert, crunchy oat topping

Find it online: https://blairrecipes.com/easy-tangy-rhubarb-crisp-recipe-with-best-crunchy-oat-topping/