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Close-up of several fresh rhubarb stalks on a white background. Text overlay reads, "Delicious Homemade Rhubarb Crisp." The stylized word "Rootsy" graces the bottom right, celebrating the classic delight of a rhubarb crisp.
Amanda Idlewild

Homemade Rhubarb Crisp

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Not too sweet, this rhubarb crisp is a delicious summery dessert!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Topping:
  • 1 ½ cups brown sugar
  • ¾ cup butter
  • ¾ cup flour
  • 1 ½ cups old fashioned oats
Fruit Filling:
  • 4 ½ cups diced rhubarb
  • ½ - ¾ cup sugar
  • 2 Tablespoons water
  • 1 ½ teaspoon cinnamon
  • ¼ teaspoon salt

Equipment

Method
 

  1. Using a pastry cutter cut the brown sugar and butter together in medium bowl. (a food processor can also be used, just be sure to pulse it)
  2. Add flour and oats. Set aside.
  3. In a large bowl combine rhubarb, sugar, water, cinnamon, and salt.
  4. Mix well.
  5. Place the rhubarb mix in the bottom of a 9x13 baking dish. A square baking dish can be used.*
  6. Cover evenly with the flour mixture. 
  7. Bake at 350 degrees for 45 minutes. The topping should be golden brown and the fruit mixture should be bubbling around the edges when done.

Notes

*If using a baking dish that is smaller than 9X13-inch, put a baking sheet or layer of aluminum foil on the bottom rack of your oven just in case it overflows a bit while cooking. If using ramakins, put them all on a baking sheet for baking. 
 
Substitute some of rhubarb with strawberries, raspberries, blueberries. Or substitute all of the rhubarb with peach or apple slices. 

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