Rhubarb Crisp is family favorite that takes just minutes to prep!
This crisp recipe is a perfect balance between sweet and tart with a saucy rhubarb filling and a buttery oat crisp topping.
Rhubarb Crisp Is A Favorite Because…
- It’s super easy to make!
- This rhubarb crisp is the perfect balance between sweet and tart.
- It can be prepared ahead of time (up to 3 days) and baked before serving.
- Rhubarb crisp reheats well for dessert (or breakfast) throughout the week.
How to Prepare Rhubarb for Crisp
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.
- 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).
How to Make Rhubarb Crisp
- Chop the rhubarb and toss it with a bit of flour, sugar, and cinnamon (recipe below).
- Prepare the oat topping.
- Sprinkle the topping over fruit layer and bake until golden brown.
Short on Rhubarb?
If you don’t have enough rhubarb, you can add chopped apples or sliced strawberries (see notes).
Storage and Freezing
As with other desserts like pie, this rhubarb crisp is fine to sit at room temperature overnight after baking. If storing for several days, refrigerate any leftovers.
Rhubarb Favorites
Did you make this Rhubarb Crisp? Leave us a rating and a comment below!
Rhubarb Crisp
Ingredients
- 6 cups rhubarb
- ⅔ cup granulated sugar
- 3 tablespoons all-purpose flour
- ½ teaspoon cinnamon
Crumb Topping
- ¾ cup rolled oats
- ¾ cup brown sugar packed
- ⅓ cup all-purpose flour
- ⅓ cup unsalted butter or chopped nuts
- ⅓ cup shredded coconut optional
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 375°F.
- Rinse the rhubarb to remove dirt or debris and discard the leaves. Cut into ½-inch pieces. If the stalks are very thin, cut them into ¾-inch pieces.
- In a medium bowl, combine rhubarb, white sugar, 3 tablespoons flour, and cinnamon. Toss well to coat and transfer to the baking dish.
- In a medium bowl, combine oats, brown sugar, ⅓ cup flour, butter, and cinnamon with a fork or pastry cutter until it is well mixed and it begins to stick together. Sprinkle the topping over the rhubarb mixture.
- Bake for 30 to 35 minutes or until the rhubarb filling is bubbly and the topping is golden brown.
- Cool for at least 10 minutes before serving. Top with a scoop of vanilla ice cream or cream.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
It seemed to need maybe a touch of salt. And maybe a bit more sugar (I didn’t have quite the full amount of brown sugar for the topping and this may have been the problem).
I might add some nuts to the topping next time.
Yummy!
how do you make rolled oats? are they purchased?
Yes, they are the type of oats you would use to make oatmeal.
You forgot to add the salt. I put in 1/2 teaspoon in the second mixture, the one you put on top. It came out just right.
Glad you enjoyed it Terri!
Works good with added saskatoons.
The coconut in the topping was a nice touch.
Thanks!
David
Oooo, that would be a delicious addition David! Thanks for sharing.
Excellent recipe. Have made is several times. I substitute a cup of apples and strawberries to balance the fruit flavors.
Great idea Steve! So happy to hear you love it!
This is my “GO TO” Recipe for Rhubarb Crisp! Love it! Have fixed it multiple times with the same results that all that try it wants seconds. What better compliment!
I am thrilled that you enjoyed this crisp recipe Cindy!
I didn’t have enough rhubarb so I replaced 2 cups rhubarb with 2 1/2 cups sliced apples. I also used. gluten free flour to see if I could make this recipe for my daughter. The flour was a home made version which I found on-line. The recipe turned out superb…now I am going out to find more rhubarb. Thank you for a wonderful recipe!
I am thrilled that you enjoyed this crisp recipe Elaine!
Hi Holly…I am just about to make your rhubarb crisp recipe..but I have to share this with you.
NEVER Cut the root end of rhubarb….that is where the sugar is..
Just pull and then clean…no cutting!
Just thought I would share this bit of info given to me by my sweet Aunt.
Cheers ,
Thanks for the tip Lorraine. Enjoy your rhubarb crisp!
Just looking at your recipes I love them already.. can’t wait to try zucchini sticks and the rhubarb crisp!!
Mmmm, they are both so good Robin! Enjoy!
Absolutely delicious! I made the strawberry rhubarb version and it is terrific!
That sounds delicious Marilyn! Great addition.
This was first served to me in ‘Montana and has been one of those deserts that I crave very regularly I do not live where rhubarb can be grown but get fresh any time that I can just for this receipt. It is one that I will cook any time that I have the rhubarb for any of my guest and then for my self when there is no guest excuse. LOVE this one
That definitely makes this a special dessert Synthia! Glad you enjoy it.
Easy peasy…you can eyeball amounts (like I did) and it is great. Can’t really screw this up…much to love, and a bonus this afternoon as I contemplated freezing my fresh stalks. Nah – I’m worth it. Yummy!
I am so glad you enjoyed this recipe Lori!
Simple and Amazing!!
Thank you Bryce! I am thrilled that you enjoyed the crisp!
Best rhubarb recipe that I have made. I will be doubling the next batch so I can share more. The topping was the best tasting that I have ever seen.
I am thrilled that you enjoyed this recipe Darla!
Holly,
I’m a 60 year old single dad living in Wild Rose, WI. I made your dessert for my 28 year old daughters family including my 3 1/2 year old grandson and they loved it. Thanks for sharing. Sincerely, Randy
I’m so glad your family loved it Randy!
Absolutely delicious and way easier than my usual rhubarb go-to deserts.
So happy to hear that Sam! Glad you enjoyed it.
This has always been a favourite in our family. Sweeten it up with a handful of raisins. They go well with the rhubarb and absorb some of the liquid so it’s not quite so sloppy.
That’s a great idea, Heather! Thanks for sharing!
Yes, I add a handful of any dried fruit: cranberries, blueberries. This time I added golden berries which are tart and lovely. I also add vanilla to the fruit, some squeezed orange juice and and rind. I love cardamom, so added some of that to the filling, subbing some apple and frozen blueberries for rhubarb. I used 1/2 butter and coconut oil for the topping. Next time I will sub some sugar for maple syrup or coconut sugar. All fun!
While the recipe is wonderful, I need to harvesting rhubarb. Never “cut” the stalks from the plant. That not only limits the regrowth, but it can damage adjoining small tender stalks. Grasp the stalks close to the base and pull them straight out slowly. They’ll pop out, leaving the plant healthy and producing more! I learned this many years ago from two old sisters, who taught me much about gardening–they even shared their secret spaghetti sauce recipe!
Thank you for sharing your great tips!
I’ve made this recipe twice now and it has been a Big Hit! Very similar to the apple crisp I make. It’s Quick, Easy and Delicious! Definitely 5 Stars! Thanks for sharing!
This is such a good wuick and easy dessert! Glad you enjoyed it Stacey!
I doubled the topping portion of the recipe, added vanilla to it, and got rave reviews! Great recipe – helpful tips!!
Mmmm, good idea Tina!
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.
I’m so glad you enjoyed it Joan!