Rhubarb Crisp Delight: Easy Dessert Recipe
If you’re looking for a simple yet irresistible dessert, this Rhubarb Crisp Delight is the perfect choice! Tart rhubarb pairs beautifully with a sweet, buttery oat topping for a dessert that’s both comforting and refreshing. Whether you’re a baking beginner or a seasoned pro, this recipe is foolproof and ready in under an hour. Plus, rhubarb is packed with fiber, vitamin K, and antioxidants—so you can indulge guilt-free!
Originating in Europe, rhubarb has been used in pies and crisps for centuries. Its tangy flavor balances the sweetness of sugar, making it a favorite for spring and summer desserts. This recipe keeps things easy with minimal prep and pantry staples. Let’s dive in!
Rhubarb Crisp Delight: Easy Dessert Recipe
Ingredients
- For the filling:
- 4 cups fresh rhubarb, chopped into ½-inch pieces (or frozen, thawed)
- ½ cup granulated sugar (adjust to taste)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp cornstarch (or flour, for thickening)
- For the crisp topping:
- 1 cup old-fashioned oats
- ½ cup all-purpose flour (or almond flour for gluten-free)
- ½ cup brown sugar, packed
- ½ tsp cinnamon
- ¼ tsp salt
- 6 tbsp cold unsalted butter, cubed (or coconut oil for dairy-free)
Instructions
- Preheat & Prep: Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.
- Make the filling: In a bowl, toss rhubarb with sugar, lemon juice, vanilla, and cornstarch until evenly coated. Spread into the baking dish.
- Prepare the topping: In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Cut in cold butter with a fork or pastry cutter until crumbly.
- Assemble & Bake: Sprinkle topping over rhubarb. Bake for 35–40 minutes until bubbly and golden. Cool 10 minutes before serving.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 280 | 45g | 10g | 3g |
Ingredient Substitutions
| Original | Substitute |
|---|---|
| Granulated sugar | Maple syrup or honey |
| All-purpose flour | Gluten-free flour blend |
| Butter | Coconut oil or vegan butter |
Tips for the Perfect Rhubarb Crisp
- Do: Taste rhubarb before adding sugar—some stalks are tarter than others.
- Don’t: Skip the cornstarch, or the filling may be too runny.
- Pro Tip: Serve warm with vanilla ice cream for extra decadence!
FAQs
Can I use frozen rhubarb?
Yes! Thaw and drain excess liquid before using to prevent a soggy crisp.
How do I store leftovers?
Cover and refrigerate for up to 3 days. Reheat in the oven or microwave before serving.
Can I add strawberries?
Absolutely! A strawberry-rhubarb combo is classic. Use 2 cups rhubarb + 2 cups strawberries.
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