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Easy No-Stir Rhubarb Crisp

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A quick and simple no-stir rhubarb crisp recipe that delivers a juicy, tender dessert with a golden, crispy oat topping. Perfect for busy days and seasonal rhubarb enjoyment.

Ingredients

Scale
  • 4 cups fresh rhubarb, chopped (about 500g or 1.1 lbs)
  • 1 cup granulated sugar (200g)
  • 1 cup old-fashioned rolled oats (90g)
  • 3/4 cup all-purpose flour (95g)
  • 1/2 cup packed brown sugar (100g)
  • 1/2 cup unsalted butter, melted (113g or 1 stick)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • Pinch of salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Trim the ends of the rhubarb and chop into 1/2-inch pieces.
  2. Toss the chopped rhubarb with granulated sugar in a large bowl. Let sit for 10-15 minutes to release juices.
  3. In a separate bowl, combine rolled oats, all-purpose flour, brown sugar, cinnamon, nutmeg, and salt.
  4. Add melted butter and vanilla extract to the dry topping mixture. Stir gently until moistened and crumbly.
  5. Pour the rhubarb and its juices into an 8×8-inch baking dish, spreading evenly.
  6. Sprinkle the oat topping evenly over the rhubarb without stirring.
  7. Bake uncovered for 40-50 minutes until the topping is golden brown and rhubarb is bubbling. Tent with foil if edges brown too fast.
  8. Remove from oven and let cool for at least 15 minutes before serving.

Notes

Do not stir the topping into the rhubarb to keep it crisp. Let the crisp rest after baking to thicken the juices. Use old-fashioned rolled oats for best texture. Tent with foil if edges brown too quickly. Optional: add a splash of orange juice or honey to balance tartness. For gluten-free, swap flour and oats accordingly; for dairy-free, replace butter with coconut oil.

Nutrition

Keywords: rhubarb crisp, no-stir dessert, easy rhubarb recipe, summer dessert, oat topping, quick dessert

Find it online: https://sparklespoon.com/easy-no-stir-rhubarb-crisp-recipe-perfect-for-a-juicy-homemade-dessert/