Rhubarb CrispRhubarb Crisp

Rhubarb Crisp is a timeless dessert that pairs tart, juicy rhubarb with a sweet, buttery oat topping. As it bakes, the rhubarb becomes tender and syrupy, while the crisp topping turns golden and crunchy. Served warm with a scoop of ice cream or a dollop of whipped cream, it’s a rustic, comforting treat that celebrates rhubarb in the simplest and most delicious way.

Why You’ll Love This Recipe

• Classic, cozy dessert that’s easy to make
• Sweet and tart balance in every bite
• Crunchy oat topping is irresistible
• Perfect use for fresh or frozen rhubarb
• No need to pre-cook the fruit
• Crowd-pleasing and great for potlucks
• Naturally egg-free
• Can be made gluten-free or vegan with substitutions
• Great served warm or cold
• Freezes well for make-ahead desserts

ingredients

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

• Fresh rhubarb, chopped
• Granulated sugar
• Cornstarch or flour (for thickening)
• Lemon juice
• Vanilla extract (optional)
• Old-fashioned rolled oats
• All-purpose flour
• Brown sugar
• Ground cinnamon
• Salt
• Unsalted butter, cold and cubed

directions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish or similar size.
2. In a large bowl, toss the chopped rhubarb with sugar, cornstarch, lemon juice, and vanilla (if using). Transfer the mixture to the prepared baking dish.
3. In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Evenly sprinkle the crisp topping over the rhubarb mixture.
5. Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
6. Let cool for 10–15 minutes before serving to allow the filling to thicken slightly.

Servings and timing

Serves 6 to 8 people.
Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: About 50–55 minutes

Variations

• Strawberry-Rhubarb Crisp: Replace half the rhubarb with fresh strawberries
• Nutty topping: Add chopped pecans, almonds, or walnuts to the crisp topping
• Spiced: Include a pinch of nutmeg or ground ginger for added warmth
• Gluten-free: Use gluten-free oats and a gluten-free flour blend
• Vegan: Use plant-based butter or coconut oil in the topping
• Lower sugar: Reduce the sugar slightly and let the tartness of the rhubarb shine through

storage/reheating

Store leftover rhubarb crisp covered in the refrigerator for up to 4 days.
To reheat, warm in a 350°F oven for 10–15 minutes or microwave individual servings for 30–45 seconds.
Rhubarb crisp can also be frozen after baking. Let it cool completely, cover tightly, and freeze for up to 2 months. Thaw in the fridge and reheat before serving.

FAQs

Can I use frozen rhubarb?

Yes, just thaw it first and drain any excess liquid to prevent the crisp from becoming soggy.

Do I need to peel rhubarb before using it?

No, the skin softens during baking. Only peel if the stalks are very thick or stringy.

Can I make this ahead of time?

Yes, assemble the crisp and refrigerate (unbaked) for up to 24 hours. Bake when ready to serve.

Can I use quick oats instead of rolled oats?

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

How do I keep the topping from getting soggy?

Use cold butter and bake until the topping is golden and crisp. Avoid covering it while it’s still hot.

What can I serve with rhubarb crisp?

Vanilla ice cream, whipped cream, or a drizzle of heavy cream are all great choices.

Can I double this recipe?

Absolutely. Bake in a 9×13-inch dish and increase bake time slightly (about 45–50 minutes).

Is it supposed to be tart?

Yes, rhubarb is naturally tart, but the sugar balances it nicely. You can adjust sweetness to your taste.

Can I use other fruits with rhubarb?

Definitely—strawberries, apples, raspberries, and blueberries pair well with rhubarb.

Why is my filling runny?

It may need more time to set. Let it cool slightly before serving to allow the juices to thicken.

Conclusion

Rhubarb Crisp is a nostalgic, no-fuss dessert that highlights the tangy magic of rhubarb with a golden, buttery topping. Whether enjoyed fresh out of the oven or cold from the fridge, it’s a satisfying sweet-tart treat that’s perfect for spring and summer gatherings—or just because. With easy prep, endless variations, and unbeatable flavor, this crisp is sure to become a staple in your seasonal baking lineup.

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