Old Fashioned Rhubarb Crisp

5 from 2 votes

Rhubarb Crisp is an easy and tasty recipe that is perfect to use up plentiful rhubarb in spring and early summer.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: crisp, crumble, dessert, gluten free, oats, rhubarb, vegetarian

Servings:

Calories: 255kcal

Move oven rack to the middle position and heat oven to 325°F.
Grind 1/3 cup of the rolled oats into a flour-like powder using a food processor or spice grinder. Transfer to a medium bowl.
Add the remaining 2/3 cup rolled oats, 1/2 teaspoon ground cinnamon, 1/4 cup brown sugar, and 1/8 teaspoon salt to the bowl with the ground oats. Stir until combined. Add 4 Tablespoons unsalted butter and cut in with a pastry cutter or your fingers until the butter is distributed and the oat mixture forms clumps. Press 1/3 to 1/2 of the mixture into a 9x9" baking dish or similar-sized casserole dish. Reserve the remaining topping.
In a small bowl, whisk together 1 cup granulated sugar, 3 Tablespoons cornstarch, and 1/2 teaspoon cinnamon. Set aside.
In a large bowl, whisk together 1 large egg, 1/2 cup plain Greek yogurt, and 1 teaspoon vanilla extract. Whisk in the sugar mixture until mixed. Fold in 3 cups rhubarb cut into 1/2" pieces. Carefully pour the rhubarb mixture over the crumb crust into the baking dish. Sprinkle the remaining topping evenly over the top of the filling. Bake until the filling is set and the topping is golden brown, about 55-65 minutes. Cool for at least 20 minutes before serving. Serve warm or at room temperature. Serve with ice cream, whipped cream or vanilla yogurt if desired.