Rhubarb Crisp a Delicious Rhubarb Recipe
My family loves any rhubarb recipe, so I made all sorts of different rhubarb recipes. This rhubarb crisp is one of my favorite rhubarb recipes because it’s easy to make, and delicious and you can easily double it to feed a crowd.
Rhubarb crisp is a simple, tart, and sweet recipe you can make throughout the summer as rhubarb becomes available, or you can rhubarb crisp any time of year using frozen rhubarb. My frugal nature loves that it’s so easy to grow, and if you don’t have your own rhubarb plant, it’s pretty easy to find rhubarb free from a neighbor or at a farmers market.
Rhubarb Crisp Ingredients
Rhubarb Filling
8 cups rhubarb cut in 3/4 inch bits
1/2 cup white sugar
1/4 cup flour
1 tsp cinnamon
Crumb Topping
1/2 cup oatmeal
1 cup brown sugar
1 tsp cinnamon
1/2 cup melted butter
Rhubarb Crisp Instructions
Butter a 7 by 11 inch pan and set aside. Preheat oven to 350F.
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. Toss until all the rhubarb is coated. Place in the 11 by 7-inch pan. Sprinkle with a tsp of cinnamon. Set aside while you make the crumb layer.
Crumb Layer Instructions
In the same bowl as the rhubarb (saves dishes) make the crumb topping.
Add the oatmeal and brown sugar. Stir to dissipate the sugar (makes the topping less dense)
Once mixed add the flour and cinnamon, and stir again.
Pour the melted butter on top and blend until incorporated.
Place on top of the rhubarb filling. Spread so everything is covered.
Bake at 350 for 35-45 minutes until the top is golden, and the rhubarb is tender when pierced with a fork. It comes out of the oven very hot. You can eat it warm but let it cool for at least 10 minutes before serving
Serving Rhubarb Crisp
You can rhubarb crap as is, just scoop it out into a bowl. Or serve with ice cream.
I love to eat rhubarb crisp stirred into plain yogurt.
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To Make Strawberry Rhubarb Crisp
Use half strawberries and half rhubarb (4 cups of each), and increase flour to 1/3 cup.
Storing Rhubarb Crisp
Store the rhubarb crisp in the fridge, for up to a week.
Freezing Rhubarb Crisp
Instead of freezing rhubarb crisp I prefer to just freeze bags of rhubarb in the summer to enjoy during the long winters. Rhubarb freezes very well by washing, slicing, and placing in a freezer bagl. You can freeze prepared rhubarb crisp, just wrap it well in aluminum foil and then plastic. Place on the counter to thaw.
How to Make Rhubarb Crisp Video
This is a quick video of me very quickly throwing this Rhubarb crisp recipe together. If you have never baked very much, crisps are the easiest recipe for beginning bakers.
The latest on Youtube:
Is Rhubarb Poisonous?
While making this recipe Hubs and I were talking about what to do with all the rhubarb leaves, we both thought they were poisonous so I decided to do double check about the leaves. Rhubarb stocks are not poisonous as they have much lower levels of oxalic acid than the rhubarb leaves. Rhubarb leaves contain high levels of oxalic acid which can build up if you eat loads of them. Too much oxalic acid can lead to kidney stones and kidney failure if we eat lots of it. I did some looking and according to Heathline a person would have to eat between 5.7 and 11.7 pounds of rhubarb leaves. Oxalic acid is toxic to dogs, so don’t feed your furry friend either the rhubarb stock or the leaf.
Easy Rhubarb Crisp
Equipment
- 1 7 by 11 inch pan
Ingredients
Rhubarb Filling
- 8 cups Prepared rhubarb cut in 3/4 inch slices or half strawberry 4 cup and rhubarb 4 cups.
- ½ cup white sugar
- ¼ cup flour 1/3 cup if adding strawberries
- 1 tsp cinnamon
Crumb Topping
- ½ cup oatmeal
- 1 cup brown sugar
- 1 tsp cinnamon
- ½ cup melted butter
Instructions
- Butter a 7 by 11 inch pan set aside. Preheat oven to 350F.
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. Toss until all the rhubarb is coated. Place in the 11 by 7 inch pan. Sprinkle with tsp of cinnamon. Set aside while you make the crumb layer.
Crumb Layer Instructions
- In the same bowl as the rhubarb (saves dishes) make the crumb topping.
- Add the oatmeal, and brown sugar. Stir to dissipate the sugar (makes the topping less dense)
- Once mixed add the flower and cinnamon, stir again.
- Pour the melted butter on top and blend until incorporated. Place on top of the rhubarb filling. Spread so everything is covered.
- Bake at 350 for 35-45 minutes until top is golden, and the rhubarb is tender when pierced with a fork. It comes out of the oven very hot. You can eat it warm but let it cool for at least 10 minutes before serving.
Other Rhubarb Recipes to Enjoy
Strawberry Rhubarb Hand Pies
A recipe for either Rustic Strawberry Rhubarb Pie, or Strawberry Rhubarb Hand Pies for picnics. A flakey crust is filled with strawberry rhubarb filling and then wrapped in parchment paper. A casual summer dessert recipe.
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
Rarely do you see rhubarb dessert for a special occasion and thats a shame because it its tangy flavour can be added to all sorts of dessert recipes like this No Bake Strawberry Rhubarb Cheesecake. I hope you try it, it really is special.