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.
This post may contain affiliate links. Please read our disclosure policy.
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!
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
- ⅓ cup coconut flakes or chopped nuts, 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, 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.
My husband grew up in the market garden and greenhouse – they always say pull the rhubarb do not cut it. It will grow back stronger if you can pull the stalk cleanly. And it won’t waste energy trying to repair what was cut but shoot forth new stalks.
Hope this helps!! Super excited to try!!
Thanks for the info, Selena! That’s great to know.
I made this and it’s very good, but very tart. Any suggestions on how I could sweeten this up after it’s cooked so I don’t end up wasting it? Pairing it with ice cream helped, but it’s still quite tart. :(
Some rhubarb can be more tart for sure. You could sprinkle with additional sugar, add some other sweet fruit such as strawberries, drizzle with some honey or maple syrup, or try some sweetened coconut to help. Hope that helps Anastacia!
Can this be frozen?
Just wrap tightly in plastic wrap or an in an airtight freezer-safe container. I would recommend you let it thaw for a few hours or overnight before popping in the oven. If thawed, the cooking time should remain the same.
Hi – May I use brown sugar for the filling as well and can I make this in advance – during the day – to serve after dinner?
Does it need to be served warm and if so can it be reaheated?
Thanks for sharing you recipes with us!
Shilpa
While I haven’t tried it Shilpa, I think brown sugar would work, but it may cause a bit more browning on the edges of the pan. I often eat this at room temperature, and even cold. Some may prefer it warm, in which case you could warm it slightly in the microwave (not too much or you lose the crisp).
I was all out of regular sugar so had brown in both the filling and topping. It came out great! Love this recipe! It came out the same as my Mom use to make and everyone who was served a dish enjoyed it. That’s for sharing!
So happy to hear everyone loved this recipe as much as we do, Don!
I love this recipe. I have rhubarb growing in my yard so I make this dessert often. I used to make rhubarb pie but I have a tremor in my right hand now so working with pie dough is impossible. This recipe has totally solved that problem. Thank you.
You’re welcome Judy, enjoy the crisp!
Great recipe – but please note you shouldn’t cut rhubarb from a plant. Grasp it firmly at the bottom and give it a twist and pull. This brings the entire spear up and triggers the plant to grow another one. If you cut rhubarb from the plant, you’ll soon decimate even a large plant.
Thank you for your feedback Susan. Resources that we’ve found indicate that you can either rip it off, or cut it. I was taught to cut it by my grandma! I always appreciate readers letting me know so we can check it out.
I received rhubarb in a CSA box and have never had. This was one of the simpler recipes. It’s AMAZING! I wasn’t sure if the butter was supposed to be melted for the crumble topping. I just cut the butter into small cubes and broke it up in the topping with my fingers – not sure if that was correct, but it tastes good regardless.
Aren’t CSA boxes so fun? I’ve also tried so many new things. How you did it is perfect! So glad you love the crisp!
The sugar is not too much so allows the tartness of the rhubarb to come through. I questioned the addition of the coconut but was glad I went for it, we all agreed it went perfectly and added another level of crunch to the crisp topping. I’ve filed it for next spring’s rhubarb season!
I’ve used this recipe about 100 times and me and my family love it! It’s an amazing recipe and I’m constantly baking it for friends and family. Best rubarb crisp ever!
GREAT
This was delicious! This is my ‘go to’ site for recipes. Never fails!
❤️❤️
This was the best rhubarb crisp recipe I have ever made! Easy and delicious!
Best rhubarb crisp that I’ve ever had in my life! The coconut is a wonderful addition!
Just the right amt. Of sugar .makes a very small amt. though. I would double the recipe.
First pick of my spring rhubarb today and made this recipe. Absolutely perfect and so delicious. I added a bit more cinnamon for my personal taste but otherwise, followed the recipe exactly. Definitely making this one again!
Can’t wait to try this!! Do you think gluten free flour would be an okay substitute? Thanks for posting! :)
I’ve never tried the recipe with gluten free flour, so am not sure if it would thicken the rhubarb. Another reader said they had success, and perhaps some other readers can help you out Laura!
I used all purpose gluten free flour and it worked perfectly. This is a great recipe.
Fresh Rhubarb picked today and this is the recipe I tried. BIG hit – everyone loved it! I will certainly be making this a lot more. It’s going in my recipe book ❤️ Thank you for sharing!
You’re very welcome Carrie!
I just got some fresh rhubarb from my local farmer’s market today so I will definitely be trying this recipe out at some point this weekend! So excited, my grandma used to make it for me when I was little!
How fun and exciting Brooke! Enjoy the rhubarb crisp!
Does the rhubarb need to be cooked/boiled prior to mixing it into the recipe?
It does not Brooke. Enjoy the crisp!
Delicious! And so easy! The ratio of topping to rhubarb is perfect. Thank you for a keeper recipe
You’re welcome Connie! So glad you love the crisp!
Excellent recipe! I have been making crisps for many years & never thought to add coconut to the topping – definitely took it to the next level. I had to add nutmeg as I cannot have cinnamon without it but that is personal preference – otherwise made as written :) Thank you!