Old-Fashioned Rhubarb Crisp, Reimagined
This Old-Fashioned Rhubarb Crisp is a classic American crisp with a few twists inspired by our neighbors across the pond. It is lower in sugar and has a soft, gooey, and crunchy texture all at the same time. A quintessential spring dessert.
Truthfully, I am inordinately obsessed with UK rhubarb crisp recipes or crumbles if you want to get technical. From Nigella Lawson to Tracey Jaffrey to Ed Kimber, all of these notable cooks create fantastic recipes full of nostalgia and memories. They remind me of picking rhubarb straight from the ground and bringing it into the kitchen. Ready to be made into something delicious. They are simple in flavor and technique. Best of all, they are lower in sugar than traditional American Rhubarb Crisps. I just can’t get enough.
This recipe takes a nod from Tracey Jaffrey’s and Ed Kimber’s versions by toasting the oats for an added extra crunch. During the recipe development and testing process, I kept hearing “needs more texture” and “needs more oats.” I found the perfect balance by reserving a small portion of oats for the crunch and integrating the rest of the oats into the streusel topping. This rhubarb crisp truly is soft, gooey, and crunchy all at the same time.
I ate a lot of Rhubarb Crisp over the past week; for breakfast, as a side for lunch, and after dinner for dessert, as if dessert was a thing by then. I ate so much crisp that I felt my jeans tightening and realized I need to take a break. So, I gifted the last one away. As if I was passing the jean problem onto someone else because once you make this recipe you might need to size up. It truly is an irresistible recipe for you to make again and again. It has the perfect ratio of oats, whole wheat flour, cinnamon, butter, and sugar. Each component highlights the next, making it a perfectly cohesive and balanced dish where you can’t help but keep dipping your spoon into it. The concept of bowls suddenly goes out the window, and you just eat it from the pan.
How to make Old-Fashioned Rhubarb Crisp
- Toss together the rhubarb, sugar, and vanilla.
- Spread the rhubarb across the bottom of the prepared pan. Make the topping by whisking together all the dry ingredients and cutting in the butter with a pastry blender.
- Spread the crumble topping evenly over the rhubarb. Sprinkle remaining oats on top of the streusel and bake until the rhubarb bubbles and the top is golden brown.
- Serve with yogurt, ice cream, or alone.
Possible Substitutions for this Old-Fashioned Rhubarb Crisp
RHUBARB. If strawberries or blueberries are in season, substitute half of the rhubarb for one of these berries. Rhubarb and apple is a crave-worthy combination as well.
WHOLE WHEAT FLOUR. Whole Wheat Flour can be substituted for All-Purpose Flour or 50% All-Purpose Flour and 50% Whole Wheat Flour.
LIGHT BROWN SUGAR. For a natural sugar substitute, feel free to substitute light or dark muscovado sugar for brown sugar.
WHITE GRANULATED SUGAR. For a natural sugar substitute, feel free to substitute demerara sugar for white granulated sugar.
CINNAMON. While cinnamon is fantastic in this recipe, cardamom pairs excellent with rhubarb and is worth seeking out if you want something a little different.
More Recipes using oats and whole wheat flour
- Whole Wheat Oatmeal Raisin Cookies
- Jammy Fruit Crumble Bars with Whole Wheat Flour
- Humble Buttermilk Scones
- No-Bake Coffee and Cinnamon Granola Bar Recipe
Old-Fashioned Rhubarb Crisp, Reimagined
This Old-Fashioned Rhubarb Crisp is a classic American crisp with a few twists inspired by our neighbors across the pond. It is lower in sugar and has a soft, gooey, and crunchy texture all at the same time. A quintessential spring dessert.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: British-inspired
Ingredients
For the rhubarb layer:
- 1 lb (460g) rhubarb, trimmed and cut into 1-inch pieces, about 4 cups
- 1/4 cup (50g) white granulated sugar*
- 1 teaspoon vanilla
For the streusel topping:
- 1 cup (100g) old fashioned oats, divided
- 3/4 cup (96g) whole wheat flour
- 1/4 cup plus 3 tablespoons (88g) brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 6 1/2 tablespoons (91g) unsalted butter
Instructions
- Preheat. Position a rack in the middle of the oven and preheat the oven to 375°F (190°C).
- Make the rhubarb mixture. In a large bowl, toss together the rhubarb, sugar, and vanilla until evenly combined. Tip the mixture into an 8×8″ square baking dish or a 9″ round cake pan. Spread the rhubarb mixture evenly across the bottom of the pan.
- Make the topping. In the same bowl, whisk together the flour, 3/4 cup (75g) oats, brown sugar, cinnamon, and salt. Reserve 1/4 cup (25g) oats for sprinkling on top of the crumble mixture. Add the butter, and using your hands or a pastry blender, break up the butter in the mixture until a crumbly mixture forms resembling breadcrumbs, about 5 minutes. A mix of large and small clumps is perfect. Spread the crumble topping evenly over the top of the rhubarb mixture. Sprinkle reserved oats over the crumble mixture.
- Bake. Place the rhubarb crumble in the oven and bake until the topping is crisp and the rhubarb is bubbling underneath, about 35-40 minutes. If the rhubarb starts bubbling before the topping is crisp, place the crumble under a broiler for 3-4 minutes until the topping is golden brown and crisp.
- Serve. Let the rhubarb crumble cool for 5-10 minutes in the pan set on a wire rack before serving. Serve alone or with vanilla ice cream, if desired.
Notes
SUGAR. If you desire a sweeter rhubarb crumble, increase the sugar up to 1/2 cup (100g).
USING FROZEN RHUBARB? Defrost rhubarb at room temperature and let the juices drain in a colander. Do not push the rhubarb down to release juices. Add 1 tablespoon whole wheat flour to the rhubarb mixture.
DO AHEAD. The crumble mixture freezes wonderfully so is worth doubling. To freeze, place the crumble (step 4) in a freezer zip-lock bag. Spread the crumble evenly in the bag so it lays flat. Seal the bag, making sure there are no air pockets in the bag. Place the bag flat in the freezer. Alternatively, freeze the crumble in a freezer-safe, air-tight container with a lid, such as a glass food storage container.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 298 calories
- Sugar: 17.1g
- Sodium: 190mg
- Fat: 13.7g
- Saturated Fat: 8.1g
- Carbohydrates: 41g
- Fiber: 3.4g
- Protein: 4.2g
- Cholesterol: 33mg
Keywords: rhubarb crisp, rhubarb crumble, rhubarb recipes
I made this recipe this morning. I substituted raspberries for some of the rhubarb. Delicious!! I topped my serving with non-fat Greek yogurt. A very decadent breakfast.
I’m so happy to hear you enjoyed it! Greek yogurt is an awesome addition too!