Rhubarb Crisp Recipe

Rhubarb Crisp is a timeless dessert that combines the tart, fruity flavor of fresh rhubarb with a buttery, golden oat topping. It’s rustic, simple to make, and incredibly satisfying—especially when served warm with a scoop of vanilla ice cream.

Why You’ll Love This Recipe

• Sweet-Tart Perfection: Rhubarb’s natural tanginess pairs beautifully with the sweet oat crumble.
• Easy and Quick: Minimal prep, simple ingredients, and no fancy techniques required.
• Comfort Food Classic: A warm and nostalgic dessert that’s perfect for spring and summer.
• Customizable: Add berries, nuts, or spices for your own twist.
• Perfect for Sharing: Great for potlucks, holidays, or cozy family dinners.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh rhubarb, chopped
• Granulated sugar
• Cornstarch
• Lemon juice
• All-purpose flour
• Brown sugar
• Rolled oats
• Ground cinnamon
• Salt
• Unsalted butter, cold and cubed

Directions

1. Preheat the Oven
   • Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
2. Prepare the Rhubarb Filling
   • In a mixing bowl, combine chopped rhubarb, granulated sugar, cornstarch, and lemon juice.
   • Toss until the rhubarb is evenly coated.
   • Spread the mixture evenly in the prepared baking dish.
3. Make the Crisp Topping
   • In a separate bowl, mix together flour, brown sugar, oats, cinnamon, and salt.
   • Add cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. Assemble and Bake
   • Sprinkle the oat topping evenly over the rhubarb filling.
   • Bake for 35–40 minutes, or until the top is golden brown and the filling is bubbling around the edges.
   • Let cool slightly before serving.

Servings and Timing

• Yield: Serves 6–8
• Prep Time: 15 minutes
• Bake Time: 35–40 minutes
• Cooling Time: 10–15 minutes

Variations

• Strawberry Rhubarb Crisp: Add 1 cup of chopped strawberries for a classic combo.
• Nutty Topping: Mix in chopped walnuts, pecans, or almonds with the oat topping.
• Gluten-Free: Use gluten-free flour and certified gluten-free oats.
• Spiced Up: Add nutmeg or ginger for extra warmth and depth.
• Citrus Zest: Add orange or lemon zest to the filling for extra brightness.

Storage/Reheating

• Room Temperature: Store covered for up to 1 day.
• Refrigerator: Keep in an airtight container in the fridge for up to 4–5 days.
• Freezer: Freeze baked crisp in a freezer-safe container for up to 2 months. Thaw in the fridge overnight.
• Reheating: Warm in a 350°F (175°C) oven for about 15 minutes or microwave individual portions for 30–60 seconds.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain it well to avoid a watery filling.

Do I need to peel rhubarb?

No, rhubarb doesn’t need peeling. Just wash, trim the ends, and chop.

Can I make this crisp ahead of time?

Yes, assemble it up to a day in advance and store in the fridge until ready to bake.

Why is my crisp soggy?

Too much moisture or underbaking can lead to a soggy crisp. Make sure to drain frozen fruit and bake until bubbly.

Can I use quick oats instead of rolled oats?

Yes, but the texture will be softer and less chewy.

How do I make the topping extra crispy?

Use a mix of oats and nuts, and bake until deeply golden. Broil for 1–2 minutes at the end if needed.

What other fruits go well with rhubarb?

Strawberries, apples, raspberries, and pears pair nicely with rhubarb.

Can I reduce the sugar?

Yes, but keep enough in both filling and topping to balance the tartness of rhubarb.

Is this crisp vegan?

Not by default, but it can be made vegan with plant-based butter.

Can I bake this in a different size dish?

Yes, an 8×8 or even a round baking dish works—just adjust baking time as needed.

Conclusion

Rhubarb Crisp is the ultimate no-fuss dessert that lets rhubarb shine. With its buttery oat topping and tart-sweet filling, it’s comfort food at its best. Whether you serve it warm with ice cream or cold the next day, this crisp is always a hit—and sure to become a seasonal favorite.

Print