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cast iron skillet rhubarb crisp top down view of crisp with three melting scoops of vanilla ice cream. skillet is surrounded by pink flowers
Heather Wolf

Rhubarb Crisp

5 from 1 vote
Old-fashioned Rhubarb Crisp is a sweet and tangy taste of nostalgia. Made with farm stand rhubarb, hearty oats, brown sugar and cinnamon, this cast iron skillet recipe is simple and scrumptious.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8
Course: Crisps and Crumbles
Cuisine: American
Ingredients Method

Ingredients
  

Rhubarb Filling
  • 5 cups fresh rhubarb sliced into 1/2 inch pieces
  • 1/2 cup granulated sugar
  • 1 Tbsp lemon juice freshly squeezed
  • 2 1/2 Tbsp cornstarch
  • 1 tsp vanilla extract pure
Crisp Topping
  • 1 cup old-fashioned oats
  • 1/2 cup dark brown sugar packed
  • 1/3 cup all-purpose flour unbleached
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt fine
  • 8 tbsp unsalted butter cold and cubed

Method
 

Rhubarb Filling
  1. Preheat oven to 375 degrees. Grease the bottom and sides of a 9-inch cast iron skillet then set aside.
  2. Place rhubarb and sugar in a medium-sized bowl. Stir to combine then set aside for 15 minutes.
  3. Using a slotted spoon, transfer rhubarb to the cast iron skillet. Discard any excess liquid left in the filling bowl.
  4. Add lemon juice, cornstarch and vanilla to skillet. Stir until evenly combined with rhubarb.
Crisp Topping
  1. Add all topping ingredients to a medium-size bowl. Cut in butter with two forks until the mixture is crumbly and the butter is pea-sized.
  2. Sprinkle topping over rhubarb filling in an even layer then bake for 35 to 40 minutes or until topping is golden brown and fruit juices are bubbly hot.
  3. Remove skillet from oven and cool for 10 minutes to allow juices time to thicken. Serve warm with a scoop of vanilla ice cream.
  4. To store, cool leftovers to room temperature then cover refrigerate up to 5 days.