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Cozy Rhubarb Crisp Recipe with Easy Brown Butter Oat Topping

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A warm, comforting rhubarb crisp featuring a tangy fruit filling and a rich, nutty brown butter oat topping. Perfect for spring and summer, this easy dessert balances tart and sweet with a satisfying crunch.

Ingredients

Scale
  • 4 cups fresh rhubarb, chopped into 1/2-inch pieces (about 500g or 1 lb 2 oz)
  • 3/4 cup granulated sugar (150g)
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup old-fashioned rolled oats (90g)
  • 3/4 cup all-purpose flour (95g)
  • 3/4 cup packed light brown sugar (150g)
  • 1/2 teaspoon ground cinnamon (optional)
  • Pinch of salt

Instructions

  1. In a medium bowl, toss the chopped rhubarb with sugar, cornstarch, vanilla extract, and a pinch of salt until evenly coated. Let sit for 10 minutes.
  2. Preheat oven to 350°F (175°C). Transfer rhubarb mixture to a 9×9-inch baking dish and bake uncovered for 15 minutes.
  3. While rhubarb bakes, melt butter in a medium saucepan over medium heat. Stir constantly until butter foams and milk solids turn golden brown with a nutty aroma (about 4-6 minutes). Remove from heat and cool for a minute.
  4. In a separate bowl, combine oats, flour, brown sugar, cinnamon (if using), and salt. Pour warm browned butter over dry ingredients and stir until mixture clumps slightly.
  5. Remove rhubarb from oven and evenly sprinkle oat topping over the fruit without pressing down.
  6. Return baking dish to oven and bake for 30-35 minutes until topping is golden brown and filling bubbles around edges.
  7. Let crisp cool for at least 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.

Notes

Use old-fashioned rolled oats for best texture. Brown butter carefully over medium heat to avoid burning. Partial bake of rhubarb filling prevents soggy topping. Topping can be prepped a day ahead and refrigerated. For dairy-free, substitute butter with coconut oil (won’t brown the same). Frozen rhubarb can be used if thawed and drained. Add nuts like pecans or walnuts for extra crunch. Tent with foil if topping browns too fast.

Nutrition

Keywords: rhubarb crisp, brown butter oat topping, rhubarb dessert, easy crisp recipe, spring dessert, summer dessert, fruit crisp, gluten-free option, dairy-free option

Find it online: https://tessierecipes.com/cozy-rhubarb-crisp-recipe-with-easy-brown-butter-oat-topping/