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!
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
- Prepare rhubarb by washing and dicing into bite-size pieces.
- Place into a medium size bowl with 1/4 c. sugar, 2 T. flour, lemon juice, and vanilla.
- Stir and let sit for a couple hours (lots of juice will accumulate on the bottom of your bowl)
- In a separate small bowl, mix flour, oats, brown sugar, cinnamon, cardamom, and salt.
- Use a large-holed cheese grater to grate/shave the cold butter into the oat mixture.
- 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:
- Preheat oven to 375ºF.
- Grease a 8" x 8" or 2.5 quart casserole dish.
- Spoon rhubarb mixture into dish (I use a slotted spoon so the liquid stays in the bowl)
- Sprinkle oat mixture over rhubarb
- Bake in preheated oven for 45 minutes or until topping is browned and rhubarb is bubbling up around the sides of the dish.
- Serve warm will vanilla ice cream!
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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Amount Per ServingCalories 363Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 20mgSodium 95mgCarbohydrates 67gFiber 4gSugar 24gProtein 4g
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?