Old-Fashioned Rhubarb Vanilla Crisp

Name: Old-Fashioned Rhubarb Vanilla Crisp
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 and ¾ cups (150 g) of rolled oats (also called old-fashion oats); ¾ cup (175 g) of light brown sugar; 1 and ¼ cups (150 g) of all-purpose flour; 1 scant cup (200 g) of cold butter, cut into 1 inch (2.5 cm) cubes (scant meaning just a little less than a whole cup); ¼ teaspoon of flaky sea salt; 35.5 ounces (1 kg) of rhubarb, cut into 1 inch (2.5 cm) pieces; 2 tablespoons (25 g) of light brown sugar; ½ teaspoon of vanilla powder; 3 and ½ tablespoons (50 g) of cold unsalted butter, cut into ½ inch (1 cm) cubes

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PREP : 15 MIN|COOK : 45|TOTAL : 1 HOUR|SERVE : 6-8

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This Old Fashioned Rhubarb Vanilla Crisp is here to celebrate the start of rhubarb season! Think of stewed rhubarb (with a touch of vanilla) and a buttery oatmeal cookie coming together to form a wholehearted dessert. Who wants some?!

Rhubarb crisp in a skillet with a scoop of vanilla ice cream and a spoon

Why you should try this recipe!

Bursting with bright rhubarb flavor as well as 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 put together (the rest is baking time). Plus, it doesn’t require any fancy equipment.
This is the perfect recipe to celebrate the beginning of rhubarb season! If you are a rhubarb lover, you should definitely try it out!

rhubarb pieces, light brown sugar, rolled oats, flour, vanilla powder, butter cubes and salt

The 7 ingredients you’ll need

Rhubarb stalks – with their zing, freshness, and very unique flavor profile.
Light brown sugar – brings a subtle caramel flavor.
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!
Salt – acts as a flavor enhancer in the rhubarb crisp.

Vanilla Powder

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Substitution and veganizing this recipe

If you don’t have vanilla powder on hand: substitute the light brown sugar and vanilla powder with 2 tablespoons (25 g) of vanilla sugar. The vanilla flavor will be more subtle but it does the trick!
If you wish to veganize this Old-Fashioned Rhubarb Vanilla Crisp, just replace the unsalted cultured butter with the plant-based unsalted butter of your choice.

How to make Old-Fashioned Rhubarb Vanilla Crisp?

Start by making 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.

Preheat the oven to 375°F (190°C).
In a mixing bowl, add flour, light brown 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.

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 11×7 inch (28×18 cm) rectangular baking pan.

pieces of raw rhubarb in a cast iron skillet

Make the rhubarb filling:

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

Assemble the old-fashioned rhubarb vanilla 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!

old fashioned vanilla rhubarb crisp in a skillet out if the oven

Nim Keys – Useful Tips

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.
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.

FAQ

How long does Old-Fashioned Rhubarb Vanilla Crisp keep?

Leftovers can be stored in the fridge in an airtight container for up to 3 days.

Can I reheat the leftover rhubarb crisp to enjoy it warm?

Sure, can! Preheat the oven to 375°F (190°C) and reheat leftovers in an oven-safe dish for 10-15 minutes, or until heated. Enjoy with a scoop of vanilla ice cream.

Can I use frozen rhubarb pieces instead of fresh rhubarb?

Absolutely! Add the frozen rhubarb directly from the freezer to the recipe. No need to thaw the rhubarb. Note that you might need to slightly increase the baking time.

old-fashioned rhubarb vanilla crisp with a scoop of ice cream in a bowl with a spoon

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Let me know in the comments if you make this recipe!

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