Rhubarb Crisp


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Rhubarb Crisp is a delicious and easy dessert that takes just minutes to prep! With the perfect balance between sweet and tart, everyone loves this easy recipe.

While I love to make Apple Crisp in the fall, rhubarb crisp (or Strawberry Rhubarb Cobbler) are my summertime go-tos! A saucy fruit filling topped with our favorite buttery crumble baked until golden and bubbly.

Rhubarb Crisp served à la mode on a white plate

My friend Val recently shared a big bag of rhubarb with me and as soon as I saw it, I knew I would be making a rhubarb crisp!

If you haven’t made a lot of rhubarb desserts, you may be wondering how to prepare rhubarb for crisp. Can you eat the green part of rhubarb or can you eat the leaves? Are you supposed to peel rhubarb for crisp? Preparation of rhubarb is so simple.

How to Prepare Rhubarb for Crisp

  • Cut from the plant close to the root, cut off the leaves and wash thoroughly.
  • You do not have to peel rhubarb, however if the stalk is quite thick peeling the tougher exterior may be a good idea.
  • The fresh rhubarb can be chopped and refrigerated or frozen for future recipes.

Keep in mind, you can eat the green stalk however the leaves are poisonous to eat so discard them (for humans and animals alike).   

Rhubarb Crisp being prepared in a white baking dish

How to Cook Rhubarb Crisp

This delicious crumble dessert is easy to make!

  1. Wash and dice your rhubarb. (And prepare strawberries if you’d like Strawberry Rhubarb crisp)!
  2. Toss fruit with a flour, sugar, and cinnamon.
  3. Prepare the crisp topping. 
  4. Sprinkle topping over fruit layer and bake until golden brown.

This recipe makes a small crisp but it can easily be doubled for a 9×13 pan. This will feed a crowd, or leave you with plenty of leftovers for your family!

Rhubarb Crisp prepared golden and brown in a baking dish

How to Store Rhubarb Crisp?

As with other desserts like pie, it can be allowed to sit at room temperature for a short time. If you are leaving it for several days, it would be a good idea to refrigerate any leftovers. 

Can you freeze rhubarb crisp?

Rhubarb itself freezes very well, simply wash, slice and place in a freezer bag. To use from frozen, just add directly to the recipe from the freezer (you may need to increase baking time slightly). I love to make rhubarb crisp with frozen rhubarb in the cold winter months!  The answer is most definitely yes, you can freeze rhubarb crisp!

Combined with your favorite fruit or used it all by itself, this recipe will make the best rhubarb crisp you have ever tasted!

Simple, tart and delicious this old-fashioned rhubarb crisp recipe is perfect for fall as you harvest your fruit!

5 from 1 vote
Review Recipe

Rhubarb Crisp

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 servings
Author Holly
Course Dessert
Cuisine American
Sweet and tart rhubarb is topped with a buttery crumb topping and baked until golden.

Ingredients

  • 6 cups rhubarb
  • 3 tablespoons all purpose flour
  • 2/3 cup sugar
  • 1/2 teaspoon cinnamon
Topping
  • 3/4 cup rolled oats
  • 3/4 cup brown sugar packed
  • 6 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 6 tablespoons butter
  • 1/3 cup coconut optional

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Instructions

  1. Preheat oven to 375°F.
  2. Wash and rinse rhubarb and cut into 1/2" pieces.
  3. Toss rhubarb with flour, sugar, and cinnamon. Place in a 2qt baking dish.

  4. In a separate bowl, combine topping ingredients with a fork or pastry blender. Sprinkle over rhubarb mixture.
  5. Bake for 35 minutes or until rhubarb is tender and topping is golden.
  6. Cool 5-10 minutes before serving. Top with ice cream or cream.

Recipe Notes

To make strawberry rhubarb crisp:
Use 3 cups strawberries, 3 cups rhubarb. Increase flour in the filling to 1/3 cup.
Nutrition Information
Calories: 317, Fat: 10g, Saturated Fat: 6g, Cholesterol: 22mg, Sodium: 85mg, Potassium: 316mg, Carbohydrates: 55g, Fiber: 3g, Sugar: 40g, Protein: 2g, Vitamin A: 7%, Vitamin C: 8.8%, Calcium: 9.1%, Iron: 6.3%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword rhubarb crisp

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Rhubarb Crisp served on a white plate with ice cream on top

 

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. This recipe was very good. I baked the rhubarb with some sugar in dish covered with foil for 5mins while I was making the crisp. The rhubarb stalks were quite thick so this ensured it was nicely cooked. I didn’t bother about the flour because the amount of liquid coming out of the rhubarb was fine and bubbled up a little round the edges. Very delicious. Thank you for a lovely recipe.