Rhubarb Crisp is a classic dessert that perfectly balances the tartness of rhubarb with a buttery, sweet oat topping. It’s simple to make and is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream. This rustic treat is especially popular in spring when rhubarb is in season.

ingredients

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

fresh rhubarbsugarall-purpose flourold-fashioned rolled oatspacked brown sugarsaltground cinnamoncold unsalted butterlemon juicevanilla extract

directions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

In a large bowl, combine the chopped rhubarb, granulated sugar, 2 tablespoons of flour, lemon juice, and vanilla extract. Toss to coat and pour into the prepared baking dish.

In another bowl, mix the oats, remaining flour, brown sugar, salt, and cinnamon.

Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Evenly sprinkle the oat topping over the rhubarb mixture.

Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling.

Allow to cool slightly before serving.

Servings and timing

This recipe yields approximately 8 servings.Preparation time: 15 minutesBaking time: 35–40 minutesCooling time: 10 minutesTotal time: 60–65 minutes

Variations

Add sliced strawberries or apples for a fruity twist.

Sprinkle chopped nuts like pecans or walnuts into the topping for extra crunch.

Use gluten-free oats and flour for a gluten-free version.

Add a dash of nutmeg for a warm, spicy note.

storage/reheating

Store leftover rhubarb crisp covered in the refrigerator for up to 4 days.To reheat, warm individual servings in the microwave for 30–40 seconds or reheat in a 300°F (150°C) oven for 10–15 minutes.

FAQs

Can I use frozen rhubarb?

Yes, but be sure to thaw and drain it well to avoid excess moisture.

Can I make this ahead of time?

Yes, you can assemble the crisp and refrigerate it unbaked for up to a day in advance.

Do I have to peel rhubarb?

No, rhubarb skin is edible and softens when baked.

Can I reduce the sugar?

Yes, adjust the sugar to taste, especially if adding sweeter fruits like strawberries.

Is this dessert very tart?

It has a pleasant tartness balanced by the sweet topping—perfect for fans of tangy flavors.

Can I freeze rhubarb crisp?

Yes, bake it first, let it cool completely, and freeze for up to 3 months.

Can I use quick oats instead of rolled oats?

Yes, though the texture will be slightly less chewy and crisp.

Why is my topping not crunchy?

Ensure the butter is cold and don’t overmix the topping—small chunks of butter help create crispness.

Can I double this recipe?

Yes, use a larger baking dish or two smaller ones and adjust baking time as needed.

Is this dessert suitable for kids?

Yes, the sweet topping and mild tartness make it kid-friendly.

Conclusion

Rhubarb Crisp is a warm, comforting dessert that showcases the unique flavor of rhubarb with a deliciously crunchy oat topping. Whether served at a spring gathering or enjoyed on a cozy evening, it’s a timeless treat that’s both easy to make and deeply satisfying.