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Rhubarb Desserts

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This rustic rhubarb dessert is the perfect balance of tart and sweet, wrapped in a buttery, crisp topping that’s irresistible. Whether you’re using fresh rhubarb from the garden or frozen stalks from the freezer, this easy and rewarding dessert is ideal for spring or summer gatherings. With only a handful of pantry staples and a generous helping of fresh rhubarb, this recipe will quickly become a seasonal favorite. Serve it warm with a scoop of vanilla ice cream or enjoy it chilled on a sunny afternoon. It’s versatile, beautiful, and bursting with bright, tangy flavor.

 

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Scale

  • 4 cups chopped fresh rhubarb

  • 1 cup granulated sugar

  • 2 tbsp cornstarch

  • 1 tsp vanilla extract

  • Zest of 1 orange (optional)

For the Crisp Topping:

  • 1 cup rolled oats

  • ¾ cup all-purpose flour

  • ½ cup brown sugar

  • ½ cup unsalted butter, cold and cubed

  • ½ tsp cinnamon

  • Pinch of salt

Instructions

  • Preheat oven to 350°F (175°C).

  • In a large bowl, combine chopped rhubarb, sugar, cornstarch, vanilla, and orange zest (if using). Let sit for 15 minutes.

  • In a separate bowl, mix oats, flour, brown sugar, cinnamon, and salt. Cut in the butter using a pastry cutter or fingers until crumbly.

  • Pour the rhubarb mixture into a greased 8-inch baking dish.

  • Sprinkle the crisp topping evenly over the rhubarb.

  • Bake for 35–40 minutes or until topping is golden and rhubarb is bubbling.

  • Let cool for 10–15 minutes before serving.

Notes

  • Substitute strawberries for 1 cup of the rhubarb for a classic strawberry-rhubarb combo.

  • Serve warm for the best flavor, and don’t forget the ice cream!

  • Author: Diana Ross
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1/6 of the pan
  • Calories: 320

Find it online: https://savorlykitchen.com/rhubarb-desserts/