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Rhubarb Oat Crisp Tart with Flaky Butter Crust and a Hint of Apple

Jump to Recipe

• Encased in a buttery homemade crust and topped with an oat filled, vanilla spice laced crumble, this rhubarb oat crisp tart with flaky butter crust and a hint of apple is sweet and flakey all at the same time! This tart has a crunchy oat crisp and a "baked to perfection" bottom that soaks up all the sogginess normally associated with traditional Rhubarb Crisp Recipes.
  • A Reimagined Springtime Classic!
    • A Freezable Rhubarb and Apple Oat Crisp, with a flakey pastry shell that holds a fruit filled center without becoming soggy.
      • I absolutely love when rhubarb comes into season. The ripening of rhubarb is a fleeting and welcome time of the year, the reddening stalks signaling the end of early spring, right as everything is bursting open with bright colors and fragrance.
      • Must Use Tips for Below Rhubarb Recipe:
• Rhubarb Oat Crisp Tart with Flaky Butter Crust and a Hint of Apple
  • Pie Crust
  • Crumble Topping
  • Rhubarb Apple Fruit Filling
  • Egg Yolk Wash
  • Pie Crust
  • Turn on Oven
  • Mix Rhubarb Apple Fruit Filling
  • Crumble Topping
  • Assembling the Rhubarb Apple Crumble
  • Finishing Touches
  • Bake
  • Storage

Encased in a buttery homemade crust and topped with an oat filled, vanilla spice laced crumble, this rhubarb oat crisp tart with flaky butter crust and a hint of apple is sweet and flakey all at the same time! This tart has a crunchy oat crisp and a “baked to perfection” bottom that soaks up all the sogginess normally associated with traditional Rhubarb Crisp Recipes.

Encased in a buttery, crisp crust this Rhubarb Crumble does not disappoint. The typical tartness of rhubarb gives way to sweet shredded apple in an unstoppable, somewhat familiar combination.

I hate when I throw a crisp together and the fruit juices become a watery mess on the bottom of the baking dish. The fruit turns to glob and makes the sugary crisp topping into mush. There is just something so unappetizing about that combination. I set out to make a succinctly crisp rhubarb crumble.

By adding a dry butter pastry on the bottom and topping with even more dry ingredients, I was able to come up with the perfect, (and freezable might I add!) baked Rhubarb creation.

Using tried and true pie making techniques, (the addition of old school Tapioca to bind the fruit filling, anyone?) I created this crisp, crumbled, pie baked dessert.

Ready to eat right out of the oven or saved for later in the freezer (read on for how-to instructions!), this rhubarb crisp is perfect anytime (I personally like it piping hot straight from the oven!)

Disclosure: Some links in this article are ‘affiliate links‘. This means if you click on the link and purchase the item I receive a small affiliate commission. It’s not much but it helps keep the tea cup full.

A Reimagined Springtime Classic!

This crumble topped rhubarb crisp is an instant classic, thanks to the addition of sweet apples. The apples are grated and mixed in with the rhubarb to create a tartly, sweet baked dessert.

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A Freezable Rhubarb and Apple Oat Crisp, with a flakey pastry shell that holds a fruit filled center without becoming soggy.

I love rhubarb season, especially the versatility of rhubarb in culinary uses in the kitchen. Rhubarb can be either sweet or savory, it’s tartness and subtle sweet notes lends this garden vegetable to all sorts of recipe applications.

With this years harvest of rhubarb, I opted for more savory than sweet recipe creation. This is one of the few recipes I developed that uses Rhubarb Stalks in a sweet dessert.

This rhubarb apple oat crisp pie is perfect for sharing with friends at a BBQ or picnic and can be made in advance and frozen.

Defrost beforehand to cut down on time in the kitchen and enjoy outdoor grill time!

I absolutely love when rhubarb comes into season. The ripening of rhubarb is a fleeting and welcome time of the year, the reddening stalks signaling the end of early spring, right as everything is bursting open with bright colors and fragrance.

Make sure to sift your All-Purpose Flour beforehand, this will remove any lumps and make mixing easier. I prefer to use King Arthur All-Purpose Flour, as it consistently smooth and always bakes up to great results.

A perfect springtime sipper, this wine cocktail is bursting with fruity flavor and is the prettiest pink color, enjoy with a friend on a beautiful spring day in your garden!

This poached salmon, with refreshing, (surprise!) Rhubarb Sauce, is savory and low in carbs and calories, try this for dinner or lunch.

These large, beautiful leaves are poisonous and need to be removed from the top of the stalk before any cooking, culinary application. Remove the leaves where the stalk stops, at the top.

Store bought rhubarb vegetables already have the stalks removed. If you are harvesting from a garden patch (see picture to the left) always make sure to remove the leaves.

Must Use Tips for Below Rhubarb Recipe:

• Make sure to finely grate the apple, do not chop, the apple shreds will bake down during cooking, creating a solid fruit filling for the pie.
• Bend the crust over the crumble after spreading topping. This will stop the fruit filling from bubbling out during baking.
• For a pretty presentation I brushed the pastry shell with an egg yolk wash before baking in the oven.
• Use minute tapioca, fast cooking tapioca for this recipe.
• Sift the flour for the Pastry beforehand using quality flour.
• You will need almost 2 sticks of unsalted butter for this recipe, the amounts are divided for the bottom pie crust and the crumble topping.
• Don’t leave out the honey! There is only a small amount listed here, but this ingredient really pulls this dessert together.
• Rhubarb Leaves Are Poisonous! Remove leaves completely before using in any edible application (baking, sauteing, blending…you get the picture).

Rhubarb Oat Crisp Tart with Flaky Butter Crust and a Hint of Apple

Ingredients

Pie Crust

• 10 tbsp Butter Unsalted, Cold
• 2 cups All Purpose Flour
• 1/2 tsp Salt
• Ice Water Enough to Bind

Crumble Topping

• 1/2 cup Oats Oatmeal, quick cooking
• 1/2 cup All Purpose Flour
• 6 tbsp Butter Unsalted
• 1/2 cup Sugar White

Rhubarb Apple Fruit Filling

• 3 cups Rhubarb chopped into 1/3 inch pieces, (see photo)
• 1 Apple (I prefer Grannysmith for baking) Peeled and grated, discard core
• 1 tbsp Orange Zest
• 2 tbsp Orange Juice Fresh, squeezed from 1 Orange
• 1 tbsp Minute Tapioca
• 1 tbsp Honey
• 1 tbsp Honey
• 1/2 cup Light Brown Sugar
• 1/2 cup White Sugar
• 1 tsp Vanilla Fresh from bean, Paste, or Extract, (if using fresh vanilla or vanilla paste use 1/2 tsp measurement)

Egg Yolk Wash

• 1 Egg Yolk
• 1 tsp Water

Instructions

Pie Crust

• First mix up the pie crust. In a large bowl mix flour and salt together. Slice butter into pieces and add to bowl. 10 tbsp Butter, 2 cups All Purpose Flour, 1/2 tsp Salt
• Using a pastry cutter, large fork or your hands (this is actually my preferred method for making pie crusts) mix flour mixture and butter until crumbly, pea shaped pieces are formed.
• Add ice water to bind if necessary. Ice Water
• Roll dough out on floured surface and lay into pie dish.

Turn on Oven

• Turn oven on to 350 Fahrenheit and preheat

Mix Rhubarb Apple Fruit Filling

• In a large bowl, mix sliced rhubarb, orange zest, orange juice, honey, brown sugar, white sugar and grated apple. Add the minute tapioca last.
• Mix all ingredients together and put aside

Crumble Topping

• To mix the crumble topping: add ingredients into a medium bowl. Use a pastry cutter or large fork to mash the oats, flour, sugar and butter together, add the vanilla (paste, extract or freshly scraped from the bean) when the crumble is almost fully incorporated.

Assembling the Rhubarb Apple Crumble

• Layer the fruit filling into waiting uncooked pie crust, making sure to spread evenly across the bottom.
• Spread the crumble topping over the fruit filling. Make sure to pile high from the center of the pie and leave some space near the outer edges of the pie.
• Carefully bend the outer edges of the pie crust over the crumble, creating a seal.

Finishing Touches

• Whisk egg yolk and water together in a small bowl. Using a pastry brush, brush the egg wash over the outer edges of the pie. Sprinkle lightly with sugar.

Bake

• Bake Rhubarb Apple Crumble for 45 minutes at 350 degrees.
• Let cool slightly and serve with whipped cream or vanilla ice cream.

Storage

• You can store this Rhubarb crumble for up to 5 days in the fridge or wrap and store in freezer for 2 weeks.

  To defrost: place in fridge overnight. I recommend popping in the oven ( set the temperature to low 250 degrees) for 20 minutes before serving) if you are storing this Rhubarb Crumble in the freezer for an extended period of time.

Nutrition

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