Name: Rhubarb Crisp
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 6 cups rhubarb; ⅔ cup granulated sugar; 3 tablespoons all-purpose flour; ½ teaspoon cinnamon; ¾ cup rolled oats; ¾ cup brown sugar (packed); ⅓ cup all-purpose flour; ⅓ cup cold unsalted butter; ⅓ cup coconut flakes (or chopped nuts, optional); ½ teaspoon cinnamon

Rhubarb crisp is a simple, old-fashioned dessert. This crisp recipe is a perfect balance between sweet and tart with a saucy rhubarb filling and a buttery oat crisp topping.

This post may contain affiliate links. Please read our disclosure policy.

Flavor: The perfect mix of sweet and tart rhubarb with a warm, buttery oat topping.
Skill Level: Beginner-friendly and very forgiving.
Time-Saving Tip: Prep it ahead and refrigerate up to 3 days before baking.
Serving Suggestions: Don’t forget the ice cream and a dollop of whipped cream.

Ingredient Notes

Rhubarb: You can use frozen or fresh rhubarb for this recipe. If using frozen rhubarb, add 1 tablespoon of extra flour to the filling and do not thaw it first.
Topping: Flour helps thicken the juices so the filling stays saucy instead of watery. Old-fashioned oats give the best crisp texture. Quick oats can work, but the topping will be softer.
Variations: Try a strawberry rhubarb crisp by replacing half the rhubarb with strawberries and adding a little extra thickener. For a warm twist, add a pinch of ground ginger to the filling. For a coconut-free version, you can simply leave it out with no other changes needed.

When picking rhubarb, pull the stalk from the plant close to the root. Cut off the leaves and discard them.
You do not have to peel rhubarb; however, if the stalk is quite thick, you can peel the tougher exterior if you’d like. I personally don’t usually bother peeling it.

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 Make Rhubarb Crisp

Prep the rhubarb and toss it with sugar, flour, and cinnamon.
Spread it into the baking dish.
Mix the oat topping until crumbly and sprinkle it over the fruit.
Bake (full recipe below).

Cut Stalks Evenly: This helps the rhubarb cook at the same rate.
Thicken Juicy Rhubarb: Add a bit more flour or use cornstarch if needed.
Bake Until Bubbly: The filling should be bubbling at the edges.
Do Not Skip The Rest: Cooling helps the filling set before serving.
Make Ahead: Assemble the crisp and refrigerate before baking.
Top It: Top with vanilla ice cream or whipped cream for dessert. Use vanilla yogurt when enjoying leftovers for breakfast (what, it’s fruit and oats ;)).

Rhubarb Crisp prepared golden and brown in a baking dish

Leftovers Worth Keeping

Cover leftovers and refrigerate for up to 4 days. Reheat single servings in the microwave, or warm larger portions in a 350°F oven for 10 to 15 minutes.

To make ahead, assemble the crisp and refrigerate it for up to 3 days before baking.

Freeze it for up to 3 months. Thaw in the fridge overnight and reheat in the oven before serving.

More Sweet-Tart Fruit Desserts

Did you enjoy this Rhubarb Crisp Recipe? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Rhubarb Crisp with ice cream and a title

baked Rhubarb Crisp in the dish and a slice on a plate with ice cream with a title

Rhubarb Crisp with buttery crumble and writing

Pin Facebook Tweet Yummly Email

Categories:

Desserts, Recipes

Recipes You’ll Love

The Best Banana Cake

Desserts

The Best Zucchini Bread

Baking & Breads

Copy Cat CinnaBon Recipe

Desserts

Apple Pie Filling Recipe

Desserts

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly