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Classic Rhubarb Crisp with Brown Butter Oat Topping

A close-up of a freshly baked rhubarb crisp with a thick, golden brown, crumbly topping in a white ceramic dish.
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This recipe delivers a perfect balance of tart rhubarb filling and a crunchy, nutty brown butter oat topping. It is an easy, satisfying spring or summer dessert.

Ingredients

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  • 1 pound fresh rhubarb, chopped into 1-inch pieces
  • 1 cup granulated sugar (for filling)
  • 2 tablespoons all-purpose flour (for filling)
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter (for topping)
  • 1 cup old-fashioned rolled oats
  • 3/4 cup all-purpose flour (for topping)
  • 1/2 cup packed light brown sugar (for topping)
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. Prepare the filling: In a medium bowl, combine the chopped rhubarb, 1 cup granulated sugar, 2 tablespoons flour, and vanilla extract. Toss gently to coat. Pour the mixture evenly into the prepared baking dish.
  3. Prepare the brown butter: Melt the 1/2 cup of butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter foams, then subsides, and brown bits form at the bottom, giving off a nutty aroma. This takes about 5 to 7 minutes. Remove from heat immediately.
  4. Prepare the topping: In a separate bowl, combine the rolled oats, 3/4 cup flour, 1/2 cup brown sugar, cinnamon, and salt. Pour the warm brown butter over the dry ingredients. Use a fork to mix until the topping is crumbly and evenly moistened.
  5. Spread the oat topping evenly over the rhubarb filling in the baking dish.
  6. Bake for 35 to 40 minutes, or until the topping is golden brown and the rhubarb filling is bubbling thickly around the edges.
  7. Let the crisp cool on a wire rack for at least 15 minutes before serving. This allows the filling to set slightly.

Notes

  • For a strawberry rhubarb crisp variation, substitute 1/2 pound of the rhubarb with 1/2 pound of hulled and sliced fresh strawberries.
  • Serve this warm crisp with vanilla ice cream or a dollop of fresh whipped cream for the best flavor contrast.
  • If you prefer a crispier topping, bake the crisp for an additional 5 minutes.

Nutrition

Find it online: https://gourmetgaze.com/rhubarb-crisp-brown-butter-oat-topping/