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.
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
- Remove from the plan and cut off the leaves. 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).
How to Cook Rhubarb Crisp
This delicious crumble dessert is easy to make!
- Wash and dice your rhubarb. (And prepare strawberries if you’d like Strawberry Rhubarb crisp)!
- Toss fruit with a flour, sugar, and cinnamon.
- Prepare the crisp topping.
- 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!
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!
More Great Fruit Desserts
- Strawberry Rhubarb Pie – Classic combo.
- Easy Fruit Pizza – Fresh berries on a cookie dough crust.
- Strawberry Rhubarb Upside Down Cake – Sweet and tart.
- Blackberry Cobbler – Easy summertime classic.
- Rhubarb Strawberry Cobbler – Fresh rhubarb & berries baked into a tender cake.
- Strawberry Cheesecake Pie – Easy no bake dessert!
Rhubarb Crisp
Ingredients
- 6 cups rhubarb
- ⅔ cup sugar
- 3 tablespoons all purpose flour
- ½ teaspoon cinnamon
Topping
- ¾ cup rolled oats
- ¾ cup brown sugar packed
- 6 tablespoons flour
- ½ teaspoon cinnamon
- 6 tablespoons butter
- ⅓ cup coconut shredded, optional
Instructions
- Preheat oven to 375°F.
- Wash and rinse rhubarb and cut into ½" pieces.
- Toss rhubarb with sugar, flour, and cinnamon. Place in a 2 qt baking dish.
- In a separate bowl, combine topping ingredients with a fork or pastry cutter. Sprinkle over rhubarb mixture.
- Bake for 35 minutes or until rhubarb is tender and topping is golden.
- Cool 5-10 minutes before serving. Top with 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.
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More Summer Desserts You’ll Love
- Blueberry Pie
- Blueberry Cobbler – Reader favorite
- Berry Fluff Jello Salad
- Peach Cobbler
- Strawberries and Cream Cake
REPIN this Delicious Fruit Crisp Recipe
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!