Rhubarb Crisp

This is the only rhubarb crisp recipe you’ll ever need!

It’s made with a flavorful rhubarb, orange zest and juice, cinnamon and almond extract filling and a crisp oat, butter and brown sugar topping.

It’s so perfect, served with or without vanilla ice cream!

Featured Ingredients

For the filling:

• Rhubarb: Diced into bite-sized pieces.
• Sugar: I use granulated white sugar for the filling.
• Flour: It thickens the filling.
• Orange: I use both the zest and juice.
• Cinnamon: Just a little to give nice flavor to the filling and crust, but not enough to overpower the rhubarb.
• Vanilla and almond extracts: Secret flavor weapons!
  • (I don’t see them in a lot of rhubarb crisp recipes, but I think they’re absolutely necessary.)

For the topping:

• Butter: Cut into cold cubes; it’s like making a pie crust, but with oats.
• Oats: I use quick oats, but you can easily swap with old-fashioned rolled.
• Brown sugar: For that classic molasses, rich flavor.
• Ice water: Like pie crust, ice water brings together the topping into pea-sized damp crumbles.

Step-by-Step Instructions

1. Preheat the oven to 350 degrees F.
2. Coat a 9×13 baking dish with cooking spray. Set aside.
3. In a large glass bowl, stir together the diced rhubarb, sugar, flour, orange zest and juice, water, cinnamon, vanilla and almond extracts and salt until thoroughly combined.
4. The filling should be slightly wet and juicy; if it’s dry, add a little more orange juice or water.
5. Transfer the filling to the prepared baking dish and spread into an even layer.
6. In the same glass mixing bowl, stir together the butter, oats, flour, brown sugar, cinnamon and salt until combined.
7. Add a tablespoon of ice water at a time and work the mixture with your hands, breaking up the butter into pea-sized granules.
8. Once the mixture is slightly damp and the flour is no longer dry, the crumble is ready.
9. Evenly transfer the crumble to the top of the rhubarb mixture.
10. Bake in the preheated oven for 40-50 minutes or until the mixture is bubbly and the crumble topping is lightly browned.
11. Let the crumble mostly cool, then serve warm as-is or with vanilla ice cream.

Recipe Substitutions and Alterations

For the filling:

• For the rhubarb: You can use fresh or frozen diced rhubarb.
• For the sugar: Granulated, light or dark brown or a sugar substitute like stevia or monk fruit will also work.
• For the orange: Just use water or try with fresh lemon juice.

For the topping:

• Instead of butter: Try with coconut oil for a plant-based version.
• For the oats: I use quick oats, but you can easily swap with old-fashioned rolled.
• For the brown sugar: Light or dark, depending on how rich you want it.
  • You could also use a brown sugar substitute like stevia.

Nutrition Considerations

• To make it gluten free: Use gluten free all-purpose flour and gluten-free oats.
  • Be sure all ingredients you choose are gluten free.
• To make it dairy free: This recipe does not contain dairy.
  • If serving with ice cream, choose dairy free ice cream.
• To make it vegan: Use coconut oil instead of butter.
• To make it nut free: Omit the almond extract.
  • Be sure to choose ingredients that are nut free.
• To make it egg free: This recipe does not contain eggs.
• To make this lower in sugar: Use sugar substitutes like stevia or monk fruit.

Try these other rhubarb recipes:

• Strawberry Rhubarb Cupcakes with Coconut Milk Frosting
• Sweet Pickled Rhubarb
• Strawberry Rhubarb Crisp
• Strawberry Rhubarb Bars

Rhubarb Crisp

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The best rhubarb crisp with hints of fresh orange and almond extract for elevated flavor.

• Author: Julie Andrews
• Prep Time: 15-20 mins
• Cook Time: 40-50 mins
• Total Time: 55 mins-1 hr 10 mins
• Yield: Serves 10 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

Filling:

• 6 cups diced fresh rhubarb
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons fresh orange zest and juice (from about 1/2 large naval orange)
• 2 tablespoons water
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon pure vanilla extract
• 1/4 teaspoon pure almond extract
• 1/4 teaspoon coarse salt

Topping:

• 1/2 cup (1 stick) cold butter, cut into 1-inch cubes
• 2 cups quick oats
• 1 cup all-purpose flour
• 1 cup dark brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon coarse salt
• 6–7 tablespoons ice water

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Instructions

1. Preheat the oven to 350 degrees F. Coat a 9×13 baking dish with cooking spray. Set aside.
2. In a large glass bowl, stir together the diced rhubarb, sugar, flour, orange zest and juice, water, cinnamon, vanilla and almond extracts and salt until thoroughly combined. The filling should be slightly wet and juicy; if it’s dry, add a little more orange juice or water.
3. Transfer the filling to the prepared baking dish and spread into an even layer.
4. In the same glass mixing bowl, stir together the butter, oats, flour, brown sugar, cinnamon and salt until combined. Add a tablespoon of ice water at a time and work the mixture with your hands, breaking up the butter into pea-sized granules. Once the mixture is slightly damp and the flour is no longer dry, the crumble is ready.
5. Evenly transfer the crumble to the top of the rhubarb mixture.
6. Bake in the preheated oven for 40-50 minutes or until the mixture is bubbly and the crumble topping is lightly browned.
7. Let the crumble mostly cool, then serve warm as-is or with vanilla ice cream.

Notes

Substitution Tip: If you don’t want orange flavor, use all water or a mix of water and fresh lemon juice.

Nutrition

• Serving Size: 1/10 of recipe
• Calories: 355
• Sugar: 38g
• Sodium: 180mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 63g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 24mg