Thursday, June 10, 2021

Classic Rhubarb Crisp with Buttery Crumble Topping


Warm weather is the perfect time for cool and refreshing desserts and if you enjoy rhubarb as much as I do, here is an easy and delicious dessert to put together.  I usually like to try at least one new rhubarb recipe when my rhubarb is ready for picking.  Seeing an instagram friend's @2020kcmd post was the initial inspiration for making rhubarb crisp. If you have a friend or neighbor that asks if you want some rhubarb, take it and make this! 

The rhubarb crisp recipe I chose was originally shared by a dear friend who sadly passed away not long ago, Barbara from Moveable Feasts.  She loved rhubarb as I do and shared many great recipes, including this one, which comes from Mark Bittman.  The crumble topping, however, comes from my blogging friend and fellow garden lover of over 20 years, Monique at La Table de Nana.  She shared an apple crisp with crumble topping from this French site.  It is a delicious, buttery, crunchy topping that holds up beautifully to the moisture in the rhubarb.  

This is a lightly sweetened, pure rhubarb dessert with orange or lemon zest and juice added for a bit of citrus brightness. The sweet crumble topping adds the rest of the sweetness to the dessert.   

A large scoop or two of vanilla ice cream gives the whole dish a creaminess that is irresistible!  Enjoy! 

Classic Rhubarb Crisp

Serves 6 to 8

6 tablespoons cold butter, cut into small pieces, plus more for greasing pan
2-1/2 to 3 pounds rhubarb, trimmed and cut into 1/2 inch pieces (about 5 to 6 cups)
1/4 cup granulated sugar
1 teaspoon orange or lemon zest
1 tablespoon orange or lemon juice


1/2 cup flour
1/2 cup rolled oats (not quick oats)
1/2 cup brown sugar
1/2 teaspoon salt
1/3 cup butter, cut into cubes

In a bowl, mix all of the topping ingredients with a fork until well combined and refrigerate for while making the rhubarb filling.

Preheat the oven to 375 F. degrees. Butter a 8 or 9 inch baking dish (I used a 11 x 7 inch glass baking dish). Toss rhubarb with white sugar, orange or lemon zest and just pour out into the baking dish, leveling it as best as possible.

Sprinkle crumble topping over rhubarb as evenly as possible. You may have extra, which can be refrigerated for a future crumble topping dessert.

Bake for 45 to 50 minutes or until top is golden and beginning to brown and rhubarb is bubbling. Remove from oven and allow to cool. This is best eaten while slightly warm but may be made in the morning and refrigerated. Take out of refrigerator and allow to come to room temperature before serving or warm slightly in a 350 for about 20 minutes.

Serve with a scoop or two of vanilla ice cream.