This rhubarb crisp is the perfect balance in between too tart and sickly sweet. With light cinnamon hints and zesty orange, this rhubarb crisp is truly a showstopping dessert.
Rhubarb crisp is an essential for late spring and early summer. My rhubarb has just grown to the point where I can cut off just enough to make a pan of this! (Minnesota spring comes pretty late folks!)
The crisp crust is buttery, sweet, and delicious, balancing out the tart and tangy rhubarb orange filling. Thankfully this recipe is super easy to make!
The Rhubarb Orange Filling
When rhubarb is cooked it often releases a lot of liquid which can cause the crumble on top to become soggy. In this recipe, I use flour to thicken the rhubarb so that it doesn’t become runny. Another trick I use is sprinkling 1-2 tsp of cornstarch on top of the rhubarb filling before placing the crust on top. This creates a seal that helps the crust from getting soggy.
The orange juice in the filling balances out the rhubarb and makes the flavor become more whole. It is subtle, but you would miss it if it wasn’t there.
Requiring only one bowl, this filling has only 5 ingredients and is simple and easy.
The brown sugar cinnamon crumble is super easy and also uses only one bowl. (whoot, whoot. Less dishes!) While it isn’t particularily healthy because it has lots of melted butter and brown sugar, it does taste delicous and is a perfect pairing with the tangy rhubarb orange filling.
The one thing that helps this crumble come together perfectly is adding the ingredients in a specific order. If you stir the melted butter and the brown sugar together first before adding any of the other ingredients, the texture becomes out of this world. If you pour the melted butter in last, it makes the crumble have a much drier texture which leads to a texture that is not quite as good.
When you make this recipe, don’t forget to tag me on Instagram or on my Facebook page (@rosegoldandvanilla) and use the hashtag #rosegoldandvanilla.
Rhubarb Orange Crisp
Rhubarb Orange Filling
- 3 ½ cups Chopped Rhubarb (about ¼ inch slices.)
- ¾ cup Brown Sugar
- ⅓ cup All-Purpose Flour
- ½ tsp Cinnamon
- 1 tbsp Orange Juice
- 1-2 tsp Cornstarch
- ½ cup Butter (melted)
- ½ cup Brown Sugar
- 1 cup All-Purpose Flour
- 1 cup Rolled Oats
- 1 tsp Pure Vanilla Extract
- ½ tsp Cinnamon
- Preheat the oven to 350°. Grease a nine inch pie pan with cooking spray.
- In a bowl, combine the chopped rhubarb, brown sugar, flour, cinnamon, and orange juice. When they are fully mixed together, pour the mixture into the prepared pie plate.
- Sprinkle one to two teaspoons of cornstarch on top of the filling. This creates a seal between the rhubarb and the crumble so that it doesn't get soggy.
- In a seperate bowl, combine the brown sugar and the melted butter. Add the cinnamon, vanilla, flour and rolled oats. Stir until completely combined. Sprinkle the crumble on top of the rhubarb filling.
- Bake the rhubarb crisp for 45-55 minutes or until the crumble is golden brown.
- Serve with ice cream and enjoy!