Easy Rhubarb Crisp with Vanilla Ice Cream: A Simple Summer Dessert the Whole Family Will Love
I have been waiting for rhubarb to be back in stock at my store to make this for you! There’s something so nostalgic about a warm rhubarb crisp bubbling out of the oven on an early summer evening!
The sweet-tart smell fills the whole house and the boys start asking when they get to enjoy this sweet treat. This recipe is one of those simple, humble desserts that feels way more special than the effort it takes to make, which is exactly my kind of cooking!
With just a handful of pantry staples and fresh (or frozen!) rhubarb, you’ll have a golden, crumbly dessert on the table in under an hour…topped off with a big scoop of vanilla ice cream!
Rhubarb is one of summer’s most underrated ingredients. It’s tart and bright, and when it bakes down under a buttery oat topping, it turns into something absolutely magical. This crisp comes together with no special equipment, no fussy pastry work, and ingredients that won’t break the bank…which you know is my love language around here.
Before you get to baking this Rhubarb Crisp, check out these hacks first…
Hacks and Tips for Making the Best Rhubarb Crisp
- Add strawberries! Strawberry-rhubarb is a classic combo, just swap out 1 or 2 cups of rhubarb for the same amount of fresh strawberries.
- Using frozen rhubarb? No need to thaw — just add 5 extra minutes of bake time and 1 extra tsp of cornstarch to absorb any extra liquid.
- Make it ahead. The crisp reheats beautifully at 325 F for about 10 minutes, so you can bake it earlier in the day and warm it up at dessert time.
- No vanilla ice cream on hand? A dollop of whipped cream or even a pour of cold heavy cream works wonderfully.
Rhubarb Crisp
Ingredients
- 6 cups chopped rhubarb
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1 Tbsp cornstarch
- 1/2 tsp salt
- 1 tsp vanilla
Topping Ingredients
- 3/4 cup flour
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/2 cup quick cooking oats
- 6 Tbsp cold butter
Instructions
- Preheat the oven to 350. Lightly grease a 9x9 baking dish.
- In a large mixing bowl, toss together the chopped rhubarb, white sugar, brown sugar, cornstarch, salt and vanilla until well combined. Pour into the baking dish.
- In another mixing bowl, combine the flour, brown sugar, rolled oats and quick cooking oats. Cut in the butter slices, until little crumbles form. Sprinkle the topping all over the rhubarb in the baking dish.
- Bake in the preheated oven for about 50 minutes, or until rhubarb and sauce is bubbly and thick, and topping is golden brown.
- Serve Rhubarb Crisp with vanilla ice cream, or whipped cream topping.
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