Pioneer Woman Rhubarb Crisp

This Pioneer Woman Rhubarb Crisp is a sweet and tangy dessert, which uses fresh rhubarb and a buttery oat topping. It’s a classic, foolproof recipe, ready in just an hour.

Pioneer Woman Rhubarb Crisp Ingredients

Filling:

• 4 cups chopped rhubarb (fresh or frozen, drained)
• 3/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

Topping:

• 3/4 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon cinnamon
• Pinch of salt
• 1/2 cup cold butter, cubed

How To Make Pioneer Woman Rhubarb Crisp

1. Prep the filling: In a bowl, mix rhubarb, granulated sugar, cornstarch, vanilla, and lemon juice. Pour into a greased 8×8-inch baking dish.
2. Make the crisp topping: In another bowl, mix oats, brown sugar, flour, cinnamon, and salt. Cut in cold butter with a pastry cutter or your fingers until crumbly.
3. Assemble and bake: Sprinkle the topping evenly over the rhubarb. Bake at 375°F (190°C) for 35–40 minutes, until the top is golden and the filling is bubbly.
4. Cool slightly and serve: Let rest for 10 minutes before serving. Enjoy warm or at room temperature.

Recipe Tips

• Can I use frozen rhubarb? Yes, just thaw and drain well before using.
• How to keep the topping crispy: Use cold butter and avoid overmixing.
• Can I add strawberries? Absolutely, swap 1-2 cups of rhubarb for sliced strawberries.
• Make ahead tip: Assemble and refrigerate up to 1 day before baking.
• Best way to serve: Top with vanilla ice cream or whipped cream.

What To Serve With Rhubarb Crisp

This tart-sweet dessert pairs well with creamy, cool toppings:

• Vanilla ice cream
• Fresh whipped cream
• Greek yogurt
• Caramel drizzle
• Mint sprigs for garnish

How To Store Rhubarb Crisp

Refrigerate: Store covered in the fridge for up to 3 days. Reheat gently in the oven or microwave.
Freeze: Freeze baked crisp in portions. Reheat in oven for best texture.

Rhubarb Crisp Nutrition Facts

• Calories: 290
• Fat: 14g
• Carbohydrates: 40g
• Sugar: 25g
• Fiber: 3g
• Protein: 2g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer and less crisp.

Do I need to peel rhubarb?
No, just trim the ends and chop.

Why is my crisp watery?
Make sure to drain thawed rhubarb well and use cornstarch as a thickener.

Can I double this recipe?
Yes, use a 9×13-inch dish and increase baking time slightly.

Is this recipe gluten-free?
Not as written, but you can use a gluten-free flour blend and certified GF oats.

Try More Recipes:

• Pioneer Woman Cinnamon Rhubarb Bread
• Pioneer Woman Rhubarb Cobbler
• Pioneer Woman Blueberry Lemon Sweet Rolls