Print

Cozy Rhubarb Crisp Recipe with Brown Butter Oat Topping

rhubarb crisp recipe - featured image
Print Recipe

A comforting rhubarb crisp dessert featuring a tangy rhubarb filling and a rich, nutty brown butter oat topping. Perfect for spring and summer, served warm with vanilla ice cream.

Ingredients

Scale
  • 4 cups fresh rhubarb, chopped into 1/2-inch pieces (about 500g or 1.1 lbs)
  • 3/4 cup granulated sugar (150g)
  • 2 tablespoons cornstarch (16g)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon (optional)
  • 1/2 cup unsalted butter (113g or 1 stick)
  • 1 cup rolled oats (90g)
  • 1/2 cup brown sugar, packed (100g)
  • 1/2 cup all-purpose flour (60g)
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • Vanilla ice cream (for serving)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your baking dish lightly with butter to prevent sticking.
  2. In a mixing bowl, combine the chopped rhubarb, granulated sugar, cornstarch, vanilla extract, and cinnamon. Toss gently until the rhubarb is evenly coated, about 3-5 minutes.
  3. Place the unsalted butter in a medium saucepan over medium heat. Stir continuously as the butter melts and begins to foam. After about 4-5 minutes, it will turn golden brown and smell nutty. Remove from heat.
  4. Pour the brown butter into a bowl and immediately add the oats, brown sugar, flour, cinnamon, and salt. Stir until combined and crumbly.
  5. Pour the rhubarb filling into the prepared baking dish, spreading it evenly. Sprinkle the brown butter oat topping evenly over the rhubarb.
  6. Bake for 35-40 minutes until the fruit is bubbling and the topping is golden brown. Tent with foil during the last 10 minutes if topping browns too quickly.
  7. Let the crisp rest for 10-15 minutes to thicken the juices.
  8. Serve warm topped with a scoop of vanilla ice cream.

Notes

Brown butter carefully over medium heat and stir constantly to avoid burning. Adjust sugar based on rhubarb tartness. Use old-fashioned rolled oats for best topping texture. Let crisp rest before serving to thicken juices. For gluten-free, substitute flour and oats accordingly. For dairy-free, use browned coconut oil instead of butter.

Nutrition

Keywords: rhubarb crisp, brown butter oat topping, spring dessert, easy dessert, fruit crisp, rhubarb recipe, cozy dessert

Find it online: https://goldensimmer.com/cozy-rhubarb-crisp-recipe-with-brown-butter-oat-topping-easy-and-perfect-for-dessert/