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Cozy Rhubarb Crisp Recipe with Vanilla Ice Cream

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A warm, comforting rhubarb crisp with a buttery oat topping served with creamy vanilla ice cream. This easy homemade dessert balances tart rhubarb with sweet, crumbly topping for a nostalgic treat.

Ingredients

Scale
  • 4 cups fresh rhubarb, chopped into 1/2-inch pieces (about 450g or 1 lb)
  • 3/4 cup granulated sugar (150g)
  • 1 tablespoon cornstarch (8g)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 cup old-fashioned rolled oats (90g)
  • 3/4 cup all-purpose flour (95g)
  • 1/2 cup packed light brown sugar (100g)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, cold and cubed (115g or 1 stick)
  • Vanilla ice cream for serving

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine chopped rhubarb, granulated sugar, cornstarch, vanilla extract, and ground cinnamon. Toss until rhubarb is evenly coated and sugar starts dissolving, about 5 minutes.
  3. In a medium bowl, mix rolled oats, all-purpose flour, brown sugar, salt, and cinnamon. Add cold cubed butter and cut into the dry ingredients using a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized chunks.
  4. Pour the rhubarb filling into a 9-inch square baking dish and spread evenly. Sprinkle the oat topping evenly over the fruit, covering completely. Optionally, sprinkle a teaspoon of coarse sugar on top for extra crunch.
  5. Bake for 35 to 40 minutes until topping is golden brown and crisp and filling is bubbling around edges. If topping browns too quickly, loosely cover with foil halfway through baking.
  6. Remove from oven and let cool for about 10 minutes to allow filling to set slightly.
  7. Serve warm rhubarb crisp topped generously with vanilla ice cream.

Notes

Use cold butter for the topping to achieve a crumbly texture. If rhubarb is very tart, add an extra tablespoon of sugar but avoid oversweetening. To prevent soggy topping, do not overmix and bake at the correct temperature. Let crisp cool slightly before serving to allow filling to thicken. For gluten-free, substitute flour with almond or gluten-free flour and use gluten-free oats. For dairy-free, use plant-based butter and coconut milk-based ice cream.

Nutrition

Keywords: rhubarb crisp, rhubarb dessert, easy rhubarb recipe, crisp topping, vanilla ice cream dessert, homemade dessert, spring dessert

Find it online: https://bitematrix.com/cozy-rhubarb-crisp-recipe-with-vanilla-ice-cream-easy-homemade-dessert/