Single Serve Rhubarb Crisp
I’m a massive fan of rhubarb, as well any almost anything sour, and there is just something about a crisp that screams “LOVE YOURSELF,” ya know? So when I had a little extra rhubarb leftover from the farmers market, I thought, “Yeah, we’re gonna make a single serve rhubarb crisp.”
After my cousin made a strawberry rhubarb pie once, I was immediately in love and have been forever hunting down anything and everything in between. While May isn’t necessarily the month for cozy recipes like fall, I prefer to be cozy year-round (and rhubarb is in season in May). So basically, any time is the perfect time for a little crisp.
The crisp itself is made of a gooey rhubarb filling – I used a mini cast iron, but you can also use a ramekin if that’s what you have on hand – and a buttery oat crumble on top. The rhubarb softens as it cooks, giving you the coziest mini crisp you ever did see. If you’re looking for a little sweet but sour treat, this is for you!
Please rate and review this mini dessert below if you try it, and tag @accentgolden in your post on social!
THE DIFFERENCE BETWEEN A CRISP AND A COBBLER
Growing up, my mom used to make both crisps and cobblers. When a craving hit, I never could remember which was which, which was important since at the time I really hated a cobbler (so I definitely wanted to know which one it was so I could avoid it).
The base of both a fruit crisp and a cobbler is fairly similar, made up of a gooey fruity filling. You’ll often find both without a pie crust, though they can also be served inside one on occasion. The main difference is on top of the dessert. A crisp is often topped with something a little crunchier, like a streusel, while a cobbler has a more biscuit-like dough (sometimes it is actually a biscuit dough). I love both now, but I think a crisp will forever hold first place in my heart.
What dish can I use if I don’t have a mini cast-iron skillet? Any 6-inch oven-safe dish will work for this recipe! You just want it to have at least an inch or two of depth in the pan. If you have two smaller ramekins, you can split this between them as well!
INGREDIENTS
- Rhubarb: The fruity star of the show
- Sugar: Some sweet to balance the sour and help thicken the filling
- Cornstarch: Brings together the juices to make a gooey base
- Lemon Juice: Works with the fruit, sugar, and cornstarch for the perfect flavor and texture
- Butter: Adds flavor and a smooth finish to both the filling and the crumble topping
- Traditional Oats: For a little extra texture
- Flour: Binds together your crisp and soaks up any excess moisture
- Brown Sugar: For a deeper flavor
- Cinnamon: To bring that cozy spice
- Salt: Balances out the sweet and brings out the various flavors
HOW TO MAKE A SINGLE SERVE RHUBARB CRISP
Get your oven hot by preheating it to 350°F and lightly grease your oven-safe baking dish.
In a bowl, make your rhubarb filling by first combining your sugar and cornstarch with a whisk. This will remove any clumps. Then add in your chopped rhubarb and lemon juice and give it a stir. Add your filling to your pan, smooth into an even layer, and dot with butter.
For your crisp topping, combine your oats, flour, brown sugar, cinnamon, and salt in a bowl. Rub your butter into your mixture using your fingers, until it’s just crumbly. Top your rhubarb filling in your pan with your crumble and place in the oven to bake for 20-30 minutes. Your crisp is baked when the top is golden and the filling is bubbly.
Once you remove your baked single serve rhubarb crisp from the oven, allow it to cool for at least 10 minutes before eating! Serve as-is or with a scoop of vanilla ice cream.
3 reasons you’ll love this single-serve dessert
TIPS & VARIATIONS
- Adjust with any fruit you please, blueberries, apples, or even mix and match! I did mention how much I loved strawberries and rhubarb together, didn’t I?
- A scoop of vanilla ice cream on top pairs perfectly with the cinnamon in this crisp and makes for a cool and smooth bite
STORING YOUR MINI RHUBARB CRISP
For any leftovers, store in an airtight container at room temperature for 3 days or up to 5 days in the refrigerator. To note, the crisp will soften the longer it sits, so if you prefer a really crispy exterior, eat it straight away!
MORE FRUITY RECIPES
If you love a sweet and sour vibe, you have to try my new favorite Lime Olive Oil Cake, topped with whipped cream and an easy, homemade lime curd. If you love a bar, try these Lemon Shortbread Bars, which simply melt in your mouth (especially that crackly lemon glaze).
Equipment
- 6-inch Mini Cast Iron Skillet or Ramekin or 2, 3-inch ramekins
- Bowls
- Measuring Cups
- Measuring Spoons
- Spatula
- Whisk
- Spoon
Ingredients
- 2 cups chopped rhubarb ½-inch pieces
- 2 ½ tbsp granulated sugar
- 1 ½ tsp cornstarch
- 2 tsp lemon juice
- ½ tbsp butter cut into four “cubes”
- 3 tbsp traditional oats
- 2 tbsp all-purpose flour
- 2 tbsp brown sugar
- ⅛ tsp cinnamon
- ⅛ tsp salt
- 3 tbsp cold butter cut into cubes
- vanilla ice cream optional
Instructions
- Preheat oven to 350°F and lightly grease a 6-inch mini cast-iron or ramekin
- To make your rhubarb filling, in a bowl combine your sugar and cornstarch with a whisk. Then add in your chopped rhubarb and lemon juice and mix.
- Pour your filling into your greased dish and dot with the butter
- For your crumble, in a bowl combine your oats, flour, brown sugar, cinnamon, and salt. Add in your butter and rub it into the mixture with your fingers until crumbly
- Top your filling in the pan evenly with your crumble
- Bake for 20-30 minutes until the top is golden and the rhubarb filling is bubbly
- Remove and allow to cool for 10 minutes
- Enjoy as is or with a scoop of vanilla ice cream!
