Buttery Rhubarb Crisp

This buttery Rhubarb Crisp is here to celebrate rhubarb season! Think of stewed rhubarb (with a touch of vanilla) and a buttery oatmeal cookie coming together to form a wholehearted dessert.

Why you should try this recipe

• Bursting with bright rhubarb flavor and buttery and crunchy (thanks to old-fashioned rolled oats). A perfect combination of stewed fruits and crispy oatmeal cookies!
• Quick and easy to make – it requires only 7 ingredients and takes 15 minutes to assemble (the rest is baking time). Plus, it doesn’t require any fancy equipment.
• This is the perfect recipe to celebrate the beginning of the rhubarb season alongside my Rustic French Rhubarb Tart. Rhubarb lovers, try it out!

The 7 ingredients you’ll need

• Rhubarb stalks – with their zing, freshness, and very unique flavor profile.
• Cane sugar – brings a subtle caramel flavor. You can swap cane sugar with granulated sugar.
• Vanilla powder – for its sweetness, depth of flavor and help bring out the rhubarb’s flavors.
• Unsalted butter, preferably cultured butter – for a crunchy and buttery crisp.
• Rolled oats (also called old-fashioned oats) – for their nuttiness and slightly chewy texture.
• All-purpose flour – is the best type of flour to ensure the crisp is actually crispy!
• Fine sea salt – acts as a flavor enhancer in the rhubarb crisp.

Prepare the rhubarb.

• Wash the rhubarb stalks thoroughly under cold water.
• In a vast majority of cases (when the rhubarb is store-bought), no need to peel it. However, in some instances (mostly for home-grown rhubarb), the skin can be pretty thick. In this case, you can peel the tougher parts for a smoother result.
• Cut the rhubarb stalks into 1-inch (2.5 cm) pieces.
• Transfer the pieces to a 10-inch (26 cm) skillet or an 11 x 7-inch (28 x 18 cm) rectangular baking pan.

Make the rhubarb filling.

• Sprinkle with 2 tablespoons (25 g) of light brown sugar.
• Sprinkle with ½ teaspoon of vanilla powder.
• Add 3 and ½ tablespoons (50 g) of cold butter cubes, and spread evenly. 

Assemble the rhubarb crisp.

• Add the crisp topping on top of the filling. Spread until the rhubarb filling is evenly covered.

• Bake for 45-50 minutes or until the crisp topping is golden brown and the rhubarb is soft and bubbling beneath.
• Let it cool down, and enjoy it slightly warm with a scoop of vanilla ice cream or a dollop of clotted cream!

Other Delicious Dessert Recipes

• Buttery Lemon Bundt Cake with Lemon Syrup Glaze
• Dark Chocolate Sea Salt Lava Cakes
• Lemon Blueberry Pancakes with Blueberry Compote
• Rustic Plum Tart with Salted Butter Glaze

Buttery Rhubarb Crisp

Ninon Michels

5 from 3 votes

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Prep Time : 15 minutes minutes

Cook Time : 45 minutes minutes

Total Time : 1 hour hour

Servings : 6 -8

This buttery Rhubarb Crisp is here to celebrate rhubarb season! Think of stewed rhubarb (with a touch of vanilla) and a buttery oatmeal cookie coming together to form a wholehearted dessert.

EQUIPMENT

• Mixing Bowl
• Cast Iron Skillet
• Kitchen Knife

INGREDIENTS

 

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For the crisp topping

• ▢ 1 ¾ cups (150 g) rolled oats (also called old-fashion oats)
• ▢ ¾ cup (175 g) cane sugar
• ▢ 1 ¼ cups (150 g) all-purpose flour
• ▢ 1 scant cup (200 g) cold butter cut into 1 inch (2.5 cm) cubes (scant meaning just a little less than a whole cup)
• ▢ ¼ teaspoon fine sea salt

For the rhubarb filling

• ▢ 35.5 ounces (1 kg) rhubarb cut into 1 inch (2.5 cm) pieces
• ▢ 2 tablespoons (25 g) cane sugar
• ▢ ½ teaspoon vanilla powder
• ▢ 3 ½ tablespoons (50 g) cold unsalted butter cut into ½ inch (1 cm) cubes

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INSTRUCTIONS

• Preheat the oven to 375°F (190°C).

Make the crisp topping:

• Note: you can either use your hands (my preferred choice here) or the flat beater of your stand mixer to combine the ingredients together. 
• In a mixing bowl, add flour, sugar, rolled oats, and salt. Stir until well combined.
• Add the cold butter cubes and combine the ingredients until they resemble chunky breadcrumbs. I like keeping some bigger chunks to create an extra layer of crispiness.
• Set aside.

Make the rhubarb filling:

• Wash the rhubarb stalks thoroughly and cut them into 1-inch (2.5 cm) pieces.
• Transfer the rhubarb pieces to a 10-inch (26 cm) skillet or 11×7 inch (28×18 cm) rectangular baking pan.
• Sprinkle sugar, and vanilla powder on top of the rhubarb.
• Add the cold butter cubes, and spread evenly.

Assemble and bake the rhubarb crisp:

• Add the crisp topping on top of the filling. Spread until the rhubarb filling is evenly covered.
• Bake for 45-50 minutes or until the crisp topping is golden brown and the rhubarb soft and bubbling beneath.
• Let it cool down and enjoy slightly warm with a scoop of vanilla ice cream or a dollop of clotted cream!

NOTES

1. In a vast majority of cases (when the rhubarb is store-bought), no need to peel it. However, in some instances (mostly for home-grown rhubarb), the skin can be pretty thick. In this case, you can peel the tougher parts for a smoother result.
2. If you don’t have vanilla powder on hand: substitute the light brown sugar and vanilla powder with 2 tablespoons (12 g) of vanilla sugar. The vanilla flavor will be more subtle, but it does the trick!
3. If you wish to veganize this Old-Fashioned Rhubarb Crisp, just replace the unsalted cultured butter with the plant-based unsalted butter of your choice.
4. The proportions of this recipe are for a 10-inch skillet (26 cm) or 11×7-inch (28×18 cm) rectangular baking pan and serve 6-8 servings. Feel free to divide the recipe in half if you are having a date night or a smaller crowd over.

SHOW NUTRITIONAL INFORMATION HIDE NUTRITIONAL INFORMATION

Calories: 399kcalCarbohydrates: 74gProtein: 7gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 18mgSodium: 168mgPotassium: 640mgFiber: 6gSugar: 33gVitamin A: 379IUVitamin C: 13mgCalcium: 189mgIron: 3mg

Course Dessert

Cuisine French

Did you make this recipe?Don’t forget the last step! Leave a comment below to let me know how it went!