Dessert: United States – Upper Midwest (Minnesota) – Minnesota Rhubarb Crisp

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 30 min

Cook 40 min

Additional 15 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/2 lb (680 g) rhubarb, trimmed and cut into 1/2-inch (1 cm) pieces (about 6 cups (1.44 L))
- 3/4 cup (150 g) granulated sugar
- 2 tbsp (16 g) cornstarch
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1.25 ml) fine salt
- 1/4 tsp (1.25 ml) ground cinnamon (optional)

Topping:
- 1 1/2 cups (135 g) old-fashioned rolled oats
- 3/4 cup (150 g) packed light brown sugar
- 3/4 cup (95 g) all-purpose flour
- 1/2 tsp (2.5 ml) ground cinnamon
- 1/2 tsp (2.5 ml) fine salt
- 10 tbsp (140 g) cold unsalted butter, cut into small pieces

Optional for serving:
- Vanilla ice cream or whipped cream

Show original ingredient measurements

- 1 1/2 lb (680 g) rhubarb, trimmed and cut into 1/2-inch (1 cm) pieces (about 6 cups)
- 3/4 cup (150 g) granulated sugar
- 2 tbsp (16 g) cornstarch
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1.25 ml) fine salt
- 1/4 tsp (1.25 ml) ground cinnamon (optional)

Topping:
- 1 1/2 cups (135 g) old-fashioned rolled oats
- 3/4 cup (150 g) packed light brown sugar
- 3/4 cup (95 g) all-purpose flour
- 1/2 tsp (2.5 ml) ground cinnamon
- 1/2 tsp (2.5 ml) fine salt
- 10 tbsp (140 g) cold unsalted butter, cut into small pieces

Optional for serving:
- Vanilla ice cream or whipped cream

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
A warm, homey rhubarb crisp topped with a hearty oat-and-brown-sugar crumble. Tart local rhubarb stews under a buttery, oat-forward topping for a classic Minnesota late-spring dessert.

Regional Notes:
This Minnesota version emphasizes a substantial oats-and-brown-sugar topping—reflecting the region's agricultural staples and taste for comforting, rustic desserts. The filling is straightforward and slightly less sweet than some versions, letting rhubarb's tartness shine beneath the brown-sugar oat crumble common in Upper Midwest kitchens.

1. Preheat the oven to 375°F (190°C). Lightly butter a 9 x 9-inch (23 cm) (23 x 9 in (23 cm)) baking dish.
2. In a large bowl, combine the rhubarb, granulated sugar, cornstarch, lemon juice, vanilla, salt, and cinnamon (if using). Toss until the rhubarb pieces are evenly coated and the cornstarch is fully dispersed. Let sit 5 minutes to macerate.
3. Transfer the rhubarb mixture to the prepared baking dish and spread into an even layer.
4. Make the topping: in a separate bowl, stir together the rolled oats, brown sugar, flour, cinnamon, and salt. Add the cold butter pieces and use a pastry cutter or your fingertips to work the butter into the dry mixture until it resembles coarse crumbs and holds together when pressed (some pea-sized butter bits are fine).
5. Evenly sprinkle the oat-brown sugar topping over the rhubarb layer, pressing lightly so it adheres.
6. Bake in the preheated oven until the topping is golden brown and the filling is bubbly at the edges, 35–45 minutes. If the topping browns too quickly, tent loosely with foil for the last 10–15 minutes.
7. Remove from the oven and let cool at least 15 minutes before serving to allow the filling to thicken slightly.
8. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

Short Description:
A warm, homey rhubarb crisp topped with a hearty oat-and-brown-sugar crumble. Tart local rhubarb stews under a buttery, oat-forward topping for a classic Minnesota late-spring dessert.

Regional Notes:
This Minnesota version emphasizes a substantial oats-and-brown-sugar topping—reflecting the region's agricultural staples and taste for comforting, rustic desserts. The filling is straightforward and slightly less sweet than some versions, letting rhubarb's tartness shine beneath the brown-sugar oat crumble common in Upper Midwest kitchens.

1. Preheat the oven to 375°F (190°C). Lightly butter a 9 x 9-inch (23 x 23 cm) baking dish.
2. In a large bowl, combine the rhubarb, granulated sugar, cornstarch, lemon juice, vanilla, salt, and cinnamon (if using). Toss until the rhubarb pieces are evenly coated and the cornstarch is fully dispersed. Let sit 5 minutes to macerate.
3. Transfer the rhubarb mixture to the prepared baking dish and spread into an even layer.
4. Make the topping: in a separate bowl, stir together the rolled oats, brown sugar, flour, cinnamon, and salt. Add the cold butter pieces and use a pastry cutter or your fingertips to work the butter into the dry mixture until it resembles coarse crumbs and holds together when pressed (some pea-sized butter bits are fine).
5. Evenly sprinkle the oat-brown sugar topping over the rhubarb layer, pressing lightly so it adheres.
6. Bake in the preheated oven until the topping is golden brown and the filling is bubbly at the edges, 35–45 minutes. If the topping browns too quickly, tent loosely with foil for the last 10–15 minutes.
7. Remove from the oven and let cool at least 15 minutes before serving to allow the filling to thicken slightly.
8. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.