Rhubarb Crisp

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! 

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Yield: 6

Rhubarb Crisp

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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

• 1/2 c. flour (I used oat flour)
• 1/2 c. oats (I used old fashioned)
• 1/2 c. brown sugar
• 1/2 t. cinnamon
• 1/2 t. cardamom (optional)
• pinch of salt
• 4 T. very cold butter

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 375ºF.
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:

• Rhubarb Muffins
• Strawberry Rhubarb Pie
• Bumbleberry pie
• Strawberry Rhubarb Jam

Recommended Products

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• 
  2-1/2-Quart Oval Casserole Dish
• 
  Handheld Course Grater
• 
  Ground Cardamom

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?