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

Rhubarb Crisp Recipe

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

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

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

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Evenly sprinkle the crumble mixture over the rhubarb filling, leaving it loose and fluffy.
  • Bake at 375°F (190°C) for 35–40 minutes, until the top is golden and fruit is bubbling at the edges.
  • 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.

Notes

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

Nutrition

Serving : 180g | Calories : 310kcal | Carbohydrates : 45g | Protein : 2g | Fat : 14g | Saturated Fat : 9g | Polyunsaturated Fat : 1g | Monounsaturated Fat : 3g | Cholesterol : 35mg | Sodium : 160mg | Potassium : 130mg | Fiber : 2g | Sugar : 27g | Vitamin A : 400IU | Vitamin C : 6mg | Calcium : 55mg | Iron : 0.6mg