Rhubarb Crisp is a delicious and easy dessert that takes just minutes to prep!

This easy crisp recipe has a perfect balance between sweet and tart. 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

This Will Be a Go-To Dessert Because…

  • Rhubarb crisp is easy to make.
  • It’s the perfect balance between sweet and tart.
  • Prep it days in advance and bake before serving.

How to Prepare Rhubarb for Crisp

  1. Pull the rhubarb from the plant (rather than cutting). Remove the leaves and discard them. Rinse any dirt or debris from the stalk.
  2. You do not have to peel rhubarb; however, if the stalk is quite thick, peeling the tougher exterior is a good idea.
  3. The fresh rhubarb can be chopped and refrigerated or frozen for future recipes.

Important Note

You can eat the green/red stalk of a rhubarb plant. However, the leaves are poisonous to eat (for humans and animals alike), so discard them .

Rhubarb Crisp being prepared in a white baking dish

How to Make Rhubarb Crisp

  1. Prepare the rhubarb and toss with flour, sugar, and cinnamon.
  2. Prepare the crisp topping.
  3. Sprinkle the topping over fruit layer and bake until golden brown.

This recipe serves 4 but can easily be doubled for a 9×13 pan.

Holly’s Tips

  • Some stalks of rhubarb will produce a lot of juice; be sure to let it rest to thicken.
  • If using frozen rhubarb, increase the flour to 4 tablespoons in the fruit mix and increase the baking time by 10 to 15 minutes
  • Other fruits can be added to change the flavor, apples, raspberries, and strawberries are favorites.
  • Prepare large batches of the oatmeal topping and store in the freezer. To make crisp, simply sprinkle over fruit and bake.
Rhubarb Crisp prepared golden and brown in a baking dish

Storing and Freezing Rhubarb Crisp

As with other desserts like pie, crispy can sit at room temperature overnight. If you are storing it for several days, refrigerate leftovers.

To Freeze Rhubarb: I love to make rhubarb crisp and you can freeze rhubarb crisp to enjoy in the off season.

More Rhubarb Recipes

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

Tangy rhubarb gets a delicious upgrade with a buttery oat topping baked to golden perfection.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
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  • 6 cups rhubarb
  • cup sugar
  • 3 tablespoons all-purpose flour
  • ½ teaspoon cinnamon

Crumb Topping

  • ¾ cup rolled oats
  • ¾ cup brown sugar packed
  • cup all-purpose flour
  • cup unsalted butter
  • cup shredded coconut optional
  • ½ teaspoon cinnamon


  • 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, flour, and cinnamon and toss to coat. Place in a 2qt baking dish.
  • In a separate bowl, combine oats, brown sugar, ⅓ cup flour, butter, and cinnamon with a fork or pastry cutter until well mixed. Sprinkle over the rhubarb mixture.
  • Bake for 30 to 35 minutes or until the rhubarb is tender and the topping is golden brown.
  • Cool for 5 to 10 minutes before serving. Top with a scoop of vanilla ice cream or cream.


To make strawberry rhubarb crisp: Use 3 cups strawberries and 3 cups rhubarb. Increase flour in the filling to ⅓ cup.
Additional spices like ground ginger can be added to the fruit filling.
Flour in the filling can be replaced with 1 ½ tablespoons cornstarch.
This dessert can be prepared and refrigerated for 48 hours before baking. 
4.98 from 476 votes

Nutrition Information

Calories: 317 | Carbohydrates: 55g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 85mg | Potassium: 316mg | Fiber: 3g | Sugar: 40g | Vitamin A: 350IU | Vitamin C: 7.3mg | Calcium: 91mg | Iron: 1.1mg

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

Course Dessert
Cuisine American

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Rhubarb Crisp served on a white plate with ice cream on top
top image - rhubarb crisp topped with ice cream.
close up of prepared rhubarb crisp.



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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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  1. 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!!

  2. 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. :(

    1. 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!

    1. 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.

  3. 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!

    1. 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).

      1. 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!

  4. 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.5 stars

  5. 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.5 stars

    1. 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.

  6. 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.

    1. 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!

  7. 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!5 stars

  8. 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!5 stars

  9. 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!5 stars

  10. Can’t wait to try this!! Do you think gluten free flour would be an okay substitute? Thanks for posting! :)5 stars

    1. 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!

  11. 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!5 stars

  12. 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!

      1. Does the rhubarb need to be cooked/boiled prior to mixing it into the recipe?

  13. Delicious! And so easy! The ratio of topping to rhubarb is perfect. Thank you for a keeper recipe5 stars

  14. 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!5 stars