Rhubarb is a tart vegetable that is the star of the crisp. If you can’t find it at your local grocery store, check your nearest farmers’ market during spring. Nothing says spring quite like a good rhubarb crisp recipe.

This recipe is for a simple, sweetly tart dessert featuring fresh rhubarb baked under a buttery, cinnamon-spiked flour streusel. It’s a foolproof, 45-minute seasonal treat that balances puckery fruit with a melt-in-your-mouth topping. Perfect for spring entertaining or a cozy breakfast. If you’re searching for rhubarb crisp recipes that are easy to make and full of nostalgic flavor, this easy rhubarb crisp delivers every time.

How To Make Rhubarb Crisp

Ingredients

• 1/2 cup melted butter
• 3/4 cup oatmeal
• 1 cup all-purpose flour
• 3/4 cup brown sugar
• 1 teaspoon cinnamon, ground
• 4 cups rhubarb, diced
• 1 cup granulated sugar
• 1 cup water
• 2 tablespoons corn starch
• 1 teaspoon vanilla extract

How To Make Rhubarb Crisp

With a pastry blender, mix the melted butter, oatmeal, all-purpose flour, brown sugar, and cinnamon until crumbly.

Press 3/4 of the crumb mixture into the bottom of a greased 9×9 baking dish. Preheat the oven to 350 degrees F.

Sprinkle the diced rhubarb over the crust.

In a small saucepan, combine the granulated sugar, water, and corn starch.

Bring the mixture to a boil over medium-high heat. Stir occasionally. Continue to boil for 2-3 minutes until the liquid looks clear. Do not burn.

Remove the simple syrup from the heat and add the vanilla extract.

Pour the syrup over the rhubarb.

Sprinkle the rest of the crumble mixture over the rhubarb.

Bake for 55-60 minutes. The edges should be bubbly and the crumble should be toasted in color.

Tips and hints:

How to serve rhubarb crisp

If you like, serve with scoops of vanilla ice cream or a dollop of your favorite whipped cream.

How should I store leftover rhubarb crisp?

Leftover rhubarb crisp will keep on the counter, covered with plastic wrap, for 1 to 2 days. The streusel topping will soften as it sits.