Rhubarb Crisp

posted by Andrea | 05/21/2019

Every spring I try to share a new rhubarb recipe — and since our rhubarb plant is huge already, I know it’s time for a new recipe! 

In keeping with my dedication to eating whole grains, today’s recipe for Rhubarb Crisp is made with a delicious whole grain flour and oat topping.

I’ve also added a little bit of Cardamom — one of my new favorite spices — as I feel like it gives the topping an extra bust of flavor. However, if you don’t have cardamom in the house, feel free to just use cinnamon instead. It’s not worth spending $5 on another bottle of spices if you don’t use it for anything else! 

Also, as I mention in the recipe below, I like to let my rhubarb “drain” for a bit to prevent the finished recipe from getting too soggy. To do this, I simply sprinkle a little sugar, flour, and lemon juice over the cut pieces of rhubarb and let them “marinate” in a bowl for a bit. Then I scoop out the rhubarb with a slotted spoon and dump the extra liquid. 

You can use frozen rhubarb for this recipe — but again, you’d want to let it drain (probably in a colander) so your finished results aren’t soggy rhubarb soup! 

In my opinion, the tart, tangy rhubarb and sweet crunchy topping pair perfectly with creamy vanilla ice cream as the ultimate springtime dessert! 

Yield: 6

Rhubarb Crisp

Rhubarb Crisp
Tangy rhubarb topped with a crunchy sweet oat mixture and served warm with vanilla ice cream is one of my favorite springtime desserts!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

For the Rhubarb Filling

  • 1.5 pounds rhubarb (about 4-5 cups, chopped)
  • 1/4 c. granulated sugar
  • 2 T. flour or cornstarch
  • 1 T. lemon juice
  • 1 t. vanilla extract

For the Topping

Instructions

  1. Prepare rhubarb by washing and dicing into bite-size pieces.
  2. Place into a medium size bowl with 1/4 c. sugar, 2 T. flour, lemon juice, and vanilla.
  3. Stir and let sit for a couple hours (lots of juice will accumulate on the bottom of your bowl)
  4. In a separate small bowl, mix flour, oats, brown sugar, cinnamon, cardamom, and salt.
  5. Use a large-holed cheese grater to grate/shave the cold butter into the oat mixture.
  6. Mix butter into oat mixture (I like to use my hands to press mixture together) until it becomes crumbly. Put in refrigerator until ready to bake.

When Ready to Bake:

  1. Preheat oven to 375ยบF.
  2. Grease a 8" x 8" or 2.5 quart casserole dish.
  3. Spoon rhubarb mixture into dish (I use a slotted spoon so the liquid stays in the bowl)
  4. Sprinkle oat mixture over rhubarb
  5. Bake in preheated oven for 45 minutes or until topping is browned and rhubarb is bubbling up around the sides of the dish.
  6. Serve warm will vanilla ice cream!

Notes

Use gluten free oat flour to make this recipe gluten free.

If you're short on time, you do not need to let the rhubarb sit for a few hours. However, your finished dessert will be much more juicy and probably a bit harder to serve!

MORE RHUBARB RECIPES:

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:Calories: 363 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 20mg Sodium: 95mg Carbohydrates: 67g Fiber: 4g Sugar: 24g Protein: 4g
Nutritional information is approximate and does not account for additional ingredients or added toppings.

This recipe is best served the day you make it, but if you don’t mind a less crispy crust, it will easily keep for a few days on your counter or in the refrigerator. 

What are your favorite ways to eat rhubarb? 

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12 comments

  1. Susanne

    05/21/2019

    PLEASE try the cardamon in your applesauce. I love it!

    [Reply]

    Andrea Reply:

    oooo… good to know. Might have to try that this weekend!

    [Reply]

  2. Ann

    05/21/2019

    I should give you my cardamom. I bought it for a blueberry crumble recipe but I do NOT like it!

    [Reply]

    Jenny Reply:

    And itโ€™s really expensive!

    [Reply]

  3. christine

    05/21/2019

    approx how many cups is 1.5 pounds of rhubarb?

    [Reply]

    Ann Reply:

    Ditto! As soon as I saw that I thought, “Well, I won’t be able to make this recipe!”

    [Reply]

    Ann Reply:

    OK. I decided I could google it myself!
    1 pound of rhubarb = 3 cups chopped raw or 2 cups cooked rhubarb. So, 1 1/2 pounds of rhubarb would be 4 1/2 cups of chopped rhubarb. ๐Ÿ™‚

    [Reply]

    Andrea Reply:

    thanks Ann, google has the answers for everything!

    [Reply]

    Andrea Reply:

    about 4-5 cups

    [Reply]

    christine Reply:

    thanks Ann and Andrea!

    [Reply]

  4. Margaret

    05/21/2019

    My favorite? Pie, crisp, crumble, cake, or sauce. I often just cook it, add sugar and cinnamon (will try the cardamom) and eat it with a spoon.
    Love rhubarb.

    [Reply]

    Andrea Reply:

    yes, rhubarb sauce is amazing! try the cardamom next time!!

    [Reply]