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rhubarb crisp in a pan

Easy Classic Rhubarb Crisp Recipe with Video

Rhubarb crisp recipe 9 x 13: This easy, classic dessert is perfect for spring. Watch the video and enjoy a delicious, family-friendly treat in no time!
Cook Time 45 minutes
Total Time 45 minutes
Serving Size 12

Ingredients

  • 5 cups rhubarb
  • 3 tbs flour
  • 1 cup sugar
  • 1 1/2 cup flour
  • 1 cup old fashioned oats
  • 1 cup butter

Instructions

  • First thing, wash the cups of rhubarb thoroughly and cut the stems into 1/2-inch pieces. Discard the rhubarb leaves.
  • In a medium bowl, combine the 5 cups of rhubarb with 3 tablespoons flour and 1 cup sugar. Pour into the bottom of a 9 x 13 pan and spread evenly in the bottom of the baking dish.
  • Make the crisp topping: Using a large bowl, mix together the flour and oats. Grate in the butter using a garter until the mixture looks like course oats. Alternatively, you can use a pastry blender.
  • Sprinkle the crumble topping over the fruit mixture and gently pat down.
  • Bake at 350F (175C) degree oven for approximately 45 minutes. The juices should be bubbling around the edges and it should be golden brown.
  • You can serve hot or cold, with a scoop of ice cream, whipped cream of topped with yogurt. 

Notes

Tips

  • Use fresh rhubarb for the best flavor. When selecting rhubarb at the grocery store or from your rhubarb plant, look for firm, crisp stalks.
  • Rhubarb season typically runs from spring to early summer, so take advantage of the fresh produce during this time.
  • If making strawberry rhubarb crisp, mix equal parts of rhubarb and sweet strawberries for a perfect balance of tart and sweet.
  • If you prefer a tangy rhubarb taste, use less sugar.
  • Add 1 tablespoon of lemon juice and 1 teaspoon of cinnamon to the fruit mixture to enhance the flavor.
  • For a thicker fruit filling, mix in 1-2 tablespoons of cornstarch or purpose flour.

Serving Suggestions:

  • Serve the rhubarb crisp warm with a big scoop of vanilla ice cream or a dollop of whipped cream.
  • This dessert is also great as rhubarb bars when cut into squares and served at room temperature

Storage

1. Short-Term Storage:

  • At Room Temperature: If you plan to eat the crisp within a day, you can store it at room temperature. Cover the dish with foil or plastic wrap to keep it fresh.
  • In the Refrigerator:For longer storage (up to 3 days), store the rhubarb crisp in the refrigerator.
  • Cover or Transfer: Cover the baking dish with foil or plastic wrap, or transfer the crisp to an airtight container.
  • Reheating: When ready to eat, reheat individual servings in the microwave for 30-60 seconds or the entire dish in the oven at 350°F (175°C) for about 15 minutes until warmed through.

2. Long-Term Storage:

  • Freezing:
  • Before Baking:If you want to prepare rhubarb crisp ahead of time and freeze it before baking, assemble the crisp and cover it tightly with plastic wrapand foil. Label it with the date and freeze for up to 3 months.
  • Baking from Frozen: When ready to bake, remove the plastic wrap, cover with foil, and bake at 350°F (175°C) for about 50-60 minutes. Remove the foil for the last 10-15 minutes to allow the topping to crisp up.
  • After Baking:To freeze leftover baked rhubarb crisp, let it cool completely. Wrap it tightly with plastic wrapand then foil, or transfer it to an airtight container. Freeze for up to 3 months.
  • Reheating from Frozen: Thaw the crisp in the refrigerator overnight. Reheat in a 350°F (175°C) oven for about 20 minutes or until warmed through. You can also reheat individual servings in the microwave.