Rhubarb Crisp

Name: Rhubarb Crisp
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 5 cups fresh rhubarb, washed and cut into ½-inch pieces; ¾ cup white sugar; 2 tablespoons all-purpose flour; 1 teaspoon ground cinnamon; 1 cup old fashioned rolled oats (not quick oats); ½ cup all-purpose flour; ½ cup brown sugar, packed; 6 tablespoons butter, softened (or coconut oil); ½ teaspoon ground cinnamon

29 Shares

Pin29

Yum

Jump to Recipe·Print Recipe

Old-fashioned Rhubarb Crisp is one of the coziest and most satisfying spring desserts. The sweet, tart rhubarb filling bubbles and pops in the oven under a crumbly, buttery crisp topping, and it will make your kitchen smell absolutely divine. Pair it with a scoop of Vanilla Ice Cream, and you'll understand why I look forward to rhubarb season all winter long!

Old-fashioned Rhubarb Crisp is one of the coziest desserts to bake this season: a sweet, tart rhubarb filling and a crumbly, buttery crisp topping. So good! | aheadofthyme.com

I love fresh rhubarb with its mouth-puckering, lemony flavor and how it takes on the most beautiful pink color after baking! Although you can make a delicious crisp with any type of fruit, this homemade rhubarb crisp recipe is an extra special seasonal treat. The sweet topping and slightly sour filling are in perfect balance without ever becoming too sweet. Perfect for Easter, Mother's Day, or any spring gathering.

Why You'll Love This Rhubarb Crisp

Such an easy recipe. Crisps and crumbles have been popular for centuries because they're both delicious and seriously easy to make! You don't need any fancy gadgets or equipment — just some cutting boards, bowls, and a baking dish. They're the ultimate low-tech dessert.
Great balance of flavor. The buttery oat topping is a perfect match for the tangy rhubarb. I like to serve this crisp with a little ice cream, homemade custard, or whipped cream to take the whole dish over the top.
Perfect spring dessert. Although rhubarb is often available throughout the summer, it tends to show up in early to late spring. As soon as the first stalks appear at the farmers market, I can't help but bring some home for this easy rhubarb crisp. It has a timeless, cozy flavor that is tasty enough to serve after a Sunday dinner. It's such a treat!

Ingredient Notes

To make this delicious Rhubarb Crisp, you will need the following ingredients (full measurements in recipe card below):

rhubarb - wash the rhubarb stalks really well and cut them into small pieces.
sugar - add a little white sugar to offset the tartness of the rhubarb. You also need brown sugar in the topping which adds extra flavor and a crunchy texture.
flour - in the oven, the flour will gel with the rhubarb juice and thicken the filling.
cinnamon - a little cinnamon makes every crisp taste better.
oats - crisps are made with an oat topping. You'll get the best texture with old fashioned oats, not quick oats.
butter - use softened butter or coconut oil to bring the crisp topping together.

You will also need measuring cups and spoon, mixing bowls, cutting board and knife, spatula, 9-inch square baking dish, cooking spray, and a wire rack.

How to Make the Best Rhubarb Crisp

Make rhubarb filling. In a large mixing bowl, combine rhubarb, sugar, flour, and cinnamon. Gently toss to combine. Grease a 9-inch square baking pan with cooking oil spray. Set aside.
Make oat topping. In another mixing bowl, combine rolled oats, flour, brown sugar, softened butter, and cinnamon. Stir together with a rubber spatula until combined.

Assemble. Evenly distribute the rhubarb mixture into the greased pan. Evenly distribute the oat mixture on top of the rhubarb layer.

Bake. Bake in a 375F preheated oven for 35 to 40 minutes until the top is lightly browned. Place on a wire cooling rack to cool down for 10 minutes.
Serve. Serve in serving bowls topped with a scoop of vanilla ice cream.

Recipe Variations

Add some strawberries. Strawberry rhubarb is a classic combination, and you could easily replace some of the rhubarb with fresh strawberry slices for a strawberry rhubarb crisp.
Make it gluten-free. If you need to avoid gluten, replace the flour in the filling with a teaspoon or two of cornstarch and use a gluten-free flour replacement for the topping.
Use frozen rhubarb. This can be hard to find in stores, but frozen rhubarb is a great option for rhubarb desserts. I recommend thawing the rhubarb first and then draining off any excess liquid. You may need to extend the baking time a few extra minutes.

How to Serve

This Rhubarb Crisp is delicious served on its own with a scoop of ice cream or a dollop of homemade whipped cream. It is also delicious as part of a larger dessert spread with some of my other favorites, including:

For more recipe ideas, see our 50 Best Spring Desserts or 40 Best Summer Desserts.

Recipe Tips and Tricks

Try a food processor. One of the reasons why crisps are so popular is because you don't need to use any fancy gadgets. But if you have limited mobility or just need an alternative, you can very gently pulse the crisp topping together in a food processor. Be careful not to overmix, as you will break the oat pieces down too much. Another option is to pop the topping ingredients into the bowl of a stand mixer with a paddle attachment and mix on low until it forms coarse crumbles.
Use fresh rhubarb. Check the cut end of the rhubarb to ensure freshness. If the end seems dried out, you may need to trim off an inch or two. It's best to use fresh, firm rhubarb.
Don't eat the leaves. If you have a rhubarb plant at home, you probably already know that rhubarb leaves are toxic. To harvest rhubarb, you should pull the full stalk directly from the plant and then cut off the rhubarb leaves. Rinse the rhubarb stalks well before slicing to remove any dirt or bugs.

Storing and Freezing Instructions

How to Store

Once baked, let the rhubarb crisp sit at room temperature for a few hours and then cover with plastic wrap and store the leftovers in the fridge for 2-3 days.

How to Reheat

Crisps always taste best warm. If you're reheating a small portion, microwave your serving for 30 seconds or so until warmed through. If you want to warm a large serving for a crowd, place the entire baking dish back in the oven at 350 degrees for 5-10 minutes.

How to Freeze

Leftover rhubarb crisp can be frozen in a freezer-safe container for several months.

FAQ

How do you cut rhubarb for crisp?

That really depends on the size of your stalks. First, I usually trim a little bit from either end of the stalk as they can dry out in storage. Then, you'll want to trim the rhubarb into ½-inch pieces. For thick stalks, that may require slicing the stalk in half lengthwise and then cutting both halves into little bites.

Why is my rhubarb crisp runny?

Crisps use a thickener like flour or cornstarch to make the fruit filling nice and glossy. If you skipped that step, your crisp will be runny. It also continues to set up as it sits, so you may notice your crisp is extra runny right after baking. If you've used the proper amount of flour, just let the crisp rest a bit then check again later.

Do I need to peel rhubarb before baking?

In general, peeling rhubarb is unnecessary, but it can be helpful during the height of summer when the stalks begin to dry out and become woody. The fresh, crisp stalks at the beginning of the season are lovely exactly as they are.

More Fruit Crisp Recipes

Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, and Facebook for more recipe updates.

Recipe

« Greek Chicken Souvlaki Skewers

What Recipes to Cook in July »