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 its easy to make, 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 anytime of year using frozen rhubarb. My frugal nature loves that its so easy to grow, and if you don’t have your own rhubarb plant, its pretty easy to find rhubarb free from a neighbour or at a farmers market.
Rhubarb Crisp Ingredients
8 cups rhubarb cut in 3/4 inch bits
1/2 cup white sugar
1/4 cup flour
1 tsp cinnamon
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 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 flour 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
Serving Rhubarb Crisp
You can rhubarb crap as is, just scoop out into a bowl. Or serve with ice cream.
I love to eat rhubarb crisp stirred into plain yogurt.
Want to try this recipe sometime? Please Pin it for Later
To Make Strawberry Rhubarb Crisp
Use half strawberries and half rhubarb (4 cups of each), 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 well in aluminum foil and then plastic. Place on the counter to thaw.
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.
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.