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Classic Rhubarb Crisp with Brown Butter Oat Topping

Two stacked bars of rhubarb crisp showing a thick, jammy red filling and a golden, crumbly topping.
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Make this classic rhubarb crisp for a perfect balance of sweet and tart flavor. This easy homemade dessert features a wonderfully crunchy oat topping made with brown butter for extra depth.

Ingredients

Scale
  • 4 cups fresh rhubarb, chopped into 1-inch pieces
  • 1 cup granulated sugar (adjust to taste based on rhubarb tartness)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  • 1 cup all-purpose flour (for topping)
  • 1 cup rolled oats (old-fashioned)
  • 3/4 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, browned and cooled slightly

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or an 8×8 inch baking pan.
  2. Prepare the filling: In a large bowl, combine the chopped rhubarb, granulated sugar, 2 tablespoons of flour, vanilla extract, and water. Toss gently to coat the rhubarb evenly. Pour the mixture into your prepared baking dish.
  3. Prepare the topping: In a separate medium bowl, whisk together the 1 cup flour, rolled oats, brown sugar, cinnamon, and salt.
  4. Brown the butter: Melt the butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter foams, then subsides, and brown bits form at the bottom, giving off a nutty aroma. Remove from heat immediately and let it cool for 5 minutes.
  5. Pour the slightly cooled brown butter over the dry topping ingredients. Use a fork or your fingers to mix until the topping is crumbly and well combined.
  6. Sprinkle the oat topping evenly over the rhubarb filling. Press lightly.
  7. Bake for 40 to 50 minutes, or until the topping is golden brown and the filling is bubbly and thick.
  8. Let the crisp cool on a wire rack for at least 15 minutes before serving. This allows the filling to set.
  9. Serve warm with vanilla ice cream for a classic taste of home.

Notes

  • For a strawberry rhubarb crisp, substitute 2 cups of the rhubarb with 2 cups of sliced fresh or frozen strawberries.
  • If you prefer a simpler topping without browning butter, use 1/2 cup of cold, cubed unsalted butter instead.
  • This crisp is best eaten the day it is made for the crunchiest topping.

Nutrition

Find it online: https://cookincorner.com/rhubarb-crisp-recipe-easy-homemade/