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–+ servings
9x13 inch pan of rhubarb crisp cooling on the table.

Easy Rhubarb Crisp

You'll love how easy to make this rhubarb crisp is! Tender rhubarb covered in a golden crisp topping with just the right balance of tart and sweet. Perfect dessert idea for spring and summer.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Serving Size 12 servings

Ingredients

Filling

  • 9 cups rhubarb chopped
  • 1/4 cup flour
  • 1 2/3 cup sugar

Topping

  • 1 cup flour
  • 1 cup large flake oats
  • 1 cup brown sugar
  • 1 cup salted butter melted

Instructions

  • Preheat your oven to 350F.
  • Wash and slice your rhubarb into 1/2 inch pieces.
  • Combine the rhubarb, flour, and sugar in a large mixing bowl and mix until the rhubarb is well coated.
  • Pour the mixture into a 9x13-inch baking pan.
  • In a medium-sized mixing bowl combine the remaining ingredients. Then sprinkle the topping over the filling.
  • Bake for 40 minutes or until the rhubarb is soft and the top is golden brown. Let the rhubarb crisp cool for at least 10 minutes before serving.

Notes

You can substitute quick oats for the large flaked oats if you prefer.
After cooling serve with ice cream or whipped cream.

Nutrition

Serving: 1g | Calories: 393kcal | Carbohydrates: 61g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 131mg | Fiber: 3g | Sugar: 44g

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.