Easy Rhubarb Crisp

5 from 4 votes

Easy Rhubarb Crisp

Simply the best classic rhubarb crisp recipe. This simple and delicious rhubarb crisp is made without oats and uses a 9x13 pan.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Keyword: rhubarb crisp, Rhubarb Crisp without Oats

Servings:

Author: Jennifer Pallian BSc, RD

Ingredients

For Filling:

2 lbs rhubarb stalks (yielding 6 cups chopped)
¾ cup granulated sugar
¼ cup all-purpose flour

For topping:

1 cup all-purpose flour
½ cup brown sugar
¼ tsp salt
½ cup softened butter

US Customary - Metric

Instructions

Preheat oven to 350ºF.

Make the filling:

Line a 9x12" baking dish with parchment paper. Chop the rhubarb in 1/4" pieces and add to baking dish along with sugar and 1/4 cup flour. Use your hand to toss everything together.

Make the topping:

In a separate bowl, stir together flour, sugar and salt. Use your fingers to work the butter into the dry ingredients until mixture resembles wet sand and no dry flour remains.
Crumble the topping evenly over the rhubarb. Bake for 35-40 minutes, until filling is bubbling and topping is golden.

Video

Notes

Feel free to add 1/4 cup of rolled oats or the same amount of chopped nuts if you like (but if using nuts, watch for scorching and cover with parchment or aluminum foil while baking when they start to get dark).

Nutrition