Rhubarb Crisp a Delicious Rhubarb Recipe
My family loves any rhubarb recipe, so over the years I’ve made all kinds of different rhubarb desserts. This rhubarb crisp is one of my favorites because it’s easy to make, tastes wonderful, and can easily be doubled to feed a crowd. The tart rhubarb softens as it bakes, while the crisp topping turns golden and crunchy. It works just as well with fresh or frozen rhubarb, making it a dependable dessert for spring and early summer.
Rhubarb crisp is a simple, tart, and sweet dessert you can make throughout the summer when rhubarb is in season, or any time of year using frozen rhubarb. My frugal nature loves that rhubarb is so easy to grow, and even if you don’t have your own plant, it’s often easy to find for free from a neighbor or at a local farmers’ market.
Rhubarb Crisp Ingredients
Rhubarb Filling
- 8 cups rhubarb cut into 3/4 inch bits
- 1/2 cup white sugar
- 1/4 cup flour
- 1 teaspoon cinnamon
Crumb Topping
- 1/2 cup oatmeal
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup butter, melted
Rhubarb Crisp Instructions
Step 1: Prepare the Oven and Pan
Preheat the oven to 350°F. Butter a 9-by-13-inch baking dish and set aside.
Step 2: Make the Rhubarb Filling
Wash and trim the rhubarb stalks, discarding the leaves. Cut the stalks into ¾-inch slices. Frozen rhubarb can also be used.
Place the rhubarb, sugar, and flour into a large bowl. Toss until all the rhubarb is coated. Transfer the mixture to the 9-by-13-inch pan.
Sprinkle with cinnamon and set aside while you make the crumb topping.
This is a good time to adjust the cinnamon or sweetness to your taste. A little extra cinnamon adds warmth and helps balance the sweetness of the rhubarb if you prefer a less-sweet dessert.
Step 3: Make the Crisp Topping
In the same bowl used for the rhubarb (to save dishes), make the crumb topping.
Add the oatmeal and brown sugar, stirring to break up and evenly distribute the sugar so the topping isn’t too dense.
Add the flour and cinnamon and stir again.
Pour the melted butter over the mixture and blend until everything is evenly incorporated..
Step 4: Assemble and Bake the Crisp
Sprinkle the crumb topping evenly over the prepared rhubarb filling, spreading it gently so the fruit is fully covered.
Bake at 350°F for 45–50 minutes, or until the topping is golden and the rhubarb is tender when pierced with a fork.
Remove from the oven and let the crisp cool for at least 10 minutes before serving. The filling will be very hot straight from the oven and needs a short rest to settle.
Serving Suggestions
Rhubarb crisp can be enjoyed on its own, simply scooped into a bowl while still warm. It’s also wonderful served with vanilla ice cream or a dollop of whipped cream.
One of my favorite ways to enjoy it is stirred into plain yogurt for breakfast or a light dessert.
Storage and Freezing
Store leftover rhubarb crisp covered in the refrigerator for up to one week.
While you can freeze baked rhubarb crisp, I usually prefer to freeze rhubarb on its own during the summer to use in baking throughout the winter. Rhubarb freezes very well — simply wash, slice, and store in freezer bags.
If you do freeze prepared rhubarb crisp, wrap it tightly in aluminum foil and then plastic wrap. Thaw at room temperature before reheating.
How to Make Rhubarb Crisp Video
This short video shows how quickly this rhubarb crisp comes together. If you’re new to baking, crisps are one of the easiest desserts to make.
The latest on Youtube:
Optional Strawberry Rhubarb Variation
For a strawberry rhubarb crisp, use 4 cups of rhubarb and 4 cups of strawberries. Increase the flour in the filling to ⅓ cup to account for the extra fruit.
Rhubarb Crisp Recipe (Easy and Old-Fashioned)
Ingredients
Rhubarb Filling
- 8 cups Prepared rhubarb, cut into ¾-inch slices For strawberry rhubarb crisp, use 4 cups rhubarb and 4 cups strawberries
- ½ cup Granulated sugar
- ¼ cup All-purpose flour 1/3 cup if adding strawberries
- 1 tsp ground cinnamon
Crumb Topping
- ½ cup Old-fashioned rolled oats
- 1 cup All-purpose flour
- 1 tsp Cinnamon
- ½ cup Butter, melted
Instructions
Step 1: Prepare the Oven and Pan
- Preheat the oven to 350°F. Butter a 9-by-13-inch baking dish and set aside.
Step 2: Make the Rhubarb Filling
- Wash, trim and toss the rhubarb leaves. Cut fresh rhubarb stalks into 3/4 inch slices. You can also use already cut up frozen rhubarb.
- Place the rhubarb, sugar, and flour into a large bowl and toss until evenly coated. Transfer the mixture to the prepared pan and spread it into an even layer. Sprinkle the cinnamon evenly over the rhubarb.
- This is a good time to adjust the cinnamon or sweetness to your taste. A little extra cinnamon adds warmth and helps balance the sweetness of the rhubarb if you prefer a less-sweet dessert.
Step 3: Make the Crumb Topping
- In the same bowl used for the rhubarb (to save dishes), combine the oats and brown sugar, stirring to break up and evenly distribute the sugar so the topping isn’t too dense.
- Add the flour and cinnamon and stir again. Pour the melted butter over the mixture and blend until evenly incorporated.
- Pour the melted butter on top and blend until incorporated. Place on top of the rhubarb filling. Spread so everything is covered.
Step 4: Assemble and Bake the Crisp
- Sprinkle the crumb topping evenly over the rhubarb filling, spreading it gently so the fruit is fully covered.
- Bake at 350°F for 45–50 minutes, or until the topping is golden and the rhubarb is tender when pierced with a fork.
- Remove from the oven and let the crisp cool for at least 10 minutes before serving.
Other Rhubarb Recipes to Enjoy
Moist Rhubarb Muffins with Streusel Topping
Very moist and tangy streusel rhubarb muffin recipe. This is one of the most popular recipes on the blog. If you love rhubarb, you will love these rhubarb muffins.
No-Bake Strawberry Rhubarb Cheesecake
Rhubarb may not be the first thing you think of for a special occasion, but its bright, tangy flavor makes it a lovely addition to desserts like this No Bake Strawberry Rhubarb Cheesecake. I hope you try it, it really is special.