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A hearty serving of Golden Hour Rhubarb Crisp with a golden, crispy topping and a sweet-tart rhubarb filling in a rustic baking dish.

Golden Hour Rhubarb Crisp: A Jammy Tart Delight

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Picture this: a golden, sun-kissed crisp topping, generously scattered over a bubbling, jewel-toned filling that’s bursting with the vibrant, sweet-tart essence of fresh rhubarb. This isn’t just a dessert; it’s a comforting hug in a bowl, reminiscent of lazy summer afternoons and cherished family gatherings. Our Buttery Rhubarb Crisp features a rich, oat-flecked streusel that bakes to a perfect crunch, contrasting beautifully with the luscious, ‘jammy tart’ rhubarb base. It’s simple to prepare, yet delivers an extraordinary flavor experience that will have everyone reaching for a second scoop. Perfect for potlucks, family dinners, or a cozy treat just for you, this recipe brings together classic flavors with irresistible textures for a truly memorable dessert.

  • Total Time: 1 hour
  • Yield: 6 servings 1x

Ingredients

Scale
  • For the Rhubarb Filling:
  • 6 cups fresh rhubarb, cut into 1/2-inch pieces (about 1.5 lbs)
  • 1/2 cup granulated sugar (adjust to taste based on rhubarb tartness)
  • 1/4 cup light brown sugar, packed
  • 1/4 cup all-purpose flour (or cornstarch for gluten-free option)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • For the Buttery Oat Topping:
  • 1 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch or 9-inch round baking dish.
  2. In a large bowl, combine the cut rhubarb, granulated sugar, brown sugar, flour, vanilla extract, cinnamon, and a pinch of salt. Toss gently until the rhubarb is evenly coated. Pour the mixture into the prepared baking dish and spread it evenly.
  3. In a separate medium bowl, prepare the topping. Whisk together the flour, rolled oats, brown sugar, cinnamon, and salt.
  4. Add the cold, cut butter to the dry topping ingredients. Using your fingertips, a pastry blender, or a fork, cut the butter into the mixture until coarse crumbs form and some larger pea-sized clumps remain.
  5. Evenly sprinkle the buttery oat topping over the rhubarb filling in the baking dish.
  6. Bake for 40-45 minutes, or until the topping is golden brown and the rhubarb filling is bubbly and tender when pierced with a knife. If the topping starts to brown too quickly, you can loosely cover it with foil.
  7. Remove from oven and let the crisp cool for at least 15-20 minutes before serving. This allows the filling to set and become perfectly jammy.

Notes

Serving Suggestion: Enjoy warm with a scoop of vanilla bean ice cream, a dollop of whipped cream, or a drizzle of heavy cream for an extra luxurious treat. Make Ahead: You can assemble the crisp a few hours in advance and refrigerate before baking. Add an extra 5-10 minutes to the baking time if baking from cold. Storage: Leftovers can be stored covered in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave. Spice It Up: For an extra layer of flavor, consider adding a pinch of ground ginger or cardamom to the rhubarb filling. Gluten-Free Option: Substitute the all-purpose flour in the filling with cornstarch (use 2 tablespoons) and use a gluten-free all-purpose flour blend (with xanthan gum) for the topping. Ensure oats are certified gluten-free.

  • Author: Cook Reel ™
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 45g
  • Sodium: 250mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 60mg

Find it online: https://cookreel.com/buttery-rhubarb-crisp-recipe-jammy-tart/

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