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Close-up of a rhubarb crisp topped with melting vanilla ice cream in a white baking dish.

Rhubarb Crisp Recipe

4 from 1 vote
Aliana Recipes
Crispy, gooey, warm and sweet – the ultimate rhubarb crisp moment, crowned with creamy vanilla bliss.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings:8
Course:Dessert
Cuisine:American, Comfort Food
Calories:310kcal
Cost:$6.75
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 cups Chopped rhubarb Fresh or frozen, cut into ½-inch pieces
  • ¾ cup Granulated sugar To mix with rhubarb
  • ½ teaspoon Ground ginger Adds a hint of warmth
  • 1 cup All-purpose flour Used in the crumble topping
  • ½ cup Brown sugar Packed for rich flavor
  • ½ cup Unsalted butter Cold and cut into cubes
  • 1 scoop Vanilla ice cream For serving

Equipment

  • 1 Mixing bowl To mix crumble and fruit filling
  • 1 9-inch round baking dish or 9×13 pan To bake the rhubarb crisp
  • 1 Oven Preheated to 375°F (190°C)
  • 1 Spoon or spatula To layer and serve the crisp

Method
 

  1. In a mixing bowl, combine flour, brown sugar, and cold butter cubes. Mix with a fork or pastry cutter until ingredients begin to come together.
    A bowl with flour, brown sugar, and butter ready to be mixed for a crumble base.
  2. Use your hands or a pastry cutter to blend the butter into the dry ingredients until you have a chunky, crumbly texture.
    A bowl of crumbly dough mixed with a fork, ready to top a rhubarb crisp dessert.
  3. Chop the rhubarb into ½-inch pieces and mix it with sugar and ginger in a saucepan.
    A bowl of simmered rhubarb and apple filling in a vibrant red sauce, ready for rhubarb crisp.
  4. Let the fruit sit with the sugar mixture for about 10 minutes, allowing juices to begin releasing for a syrupy base.
    A bowl of simmered rhubarb and apple filling in a vibrant red sauce, ready for rhubarb crisp.
  5. Spread the sugared rhubarb mixture evenly into a buttered baking dish.
    Unbaked rhubarb crisp in a white baking dish, with fruit filling at the bottom and crumble topping on top.
  6. Evenly sprinkle the crumble mixture over the rhubarb filling, leaving it loose and fluffy.
  7. Bake at 375°F (190°C) for 35–40 minutes, until the top is golden and fruit is bubbling at the edges.
  8. Let cool for 5 minutes before serving with a generous scoop of vanilla ice cream.
    A baked rhubarb crisp in a white dish with a golden crumble topping and a spoon scooping into the warm filling.

Nutrition

Serving: 180gCalories: 310kcalCarbohydrates: 45gProtein: 2gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 160mgPotassium: 130mgFiber: 2gSugar: 27gVitamin A: 400IUVitamin C: 6mgCalcium: 55mgIron: 0.6mg

Notes

Crispy, gooey, warm and sweet – the ultimate rhubarb crisp moment, crowned with creamy vanilla bliss.