Go Back

Traditional Rhubarb Crisp With Frozen Rhubarb

A comforting and classic dessert that perfectly balances the tartness of rhubarb with a sweet, buttery oat topping. This recipe is specifically designed to work beautifully with frozen rhubarb.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 345
Ingredients Method Notes

Ingredients
  

Rhubarb Filling
  • 6 cups Frozen Rhubarb
  • 1 cup Granulated Sugar
  • 3 tablespoons Cornstarch
  • 1 teaspoon Vanilla Extract
Oat Topping
  • 1 cup All-purpose Flour
  • 1 cup Old-fashioned Rolled Oats
  • 1 cup Brown Sugar
  • 1 teaspoon Ground Cinnamon
  • 1/2 cup Unsalted Butter

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x9 inch square baking dish with butter or non-stick spray.
  2. Place the frozen rhubarb in a colander and allow it to thaw partially for about 20 minutes, then drain any excessive liquid to prevent the crisp from becoming too watery.
  3. In a large mixing bowl, toss the drained rhubarb with the granulated sugar, cornstarch, and vanilla extract until the fruit is evenly coated.
  4. Transfer the rhubarb mixture into the prepared baking dish and spread it out into an even layer.
  5. In a separate medium bowl, whisk together the flour, oats, brown sugar, and cinnamon for the topping.
  6. Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
  7. Sprinkle the oat topping evenly over the rhubarb filling in the baking dish.
  8. Bake for 40 to 45 minutes, or until the fruit filling is bubbling and the topping has turned a deep golden brown.
  9. Remove from the oven and let the crisp sit for at least 15 minutes before serving to allow the juices to thicken.

Notes

For the best results, serve warm with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream.