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.
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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 cold 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
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This was GREAT! I made the strawberry rhubarb version, and my family loved it. Because I washed my strawberries right before assembling, I tossed them around with a paper towel to try to get the excess water off, but I worried they might add to the watery soupiness others mentioned. So I added a tablespoon of cornstarch to the fruit mixture (and also increased the flour as the recipe called for when using the strawberries). I might use 3/4 T corn starch next time, though, because I might have tasted the starchiness a bit. But no one else seemed to – they just kept heaping it into their bowls. Because of the natural sweetness of the strawberries, I also cut the 2/3 cup sugar to 1/3 cup. Plenty sweet-we didn’t miss that extra sugar at all. Mine was not watery. It was bubbly and amazing…it also cooked perfectly in the 35 minutes called for. The perfect summery mix of sweet and tart. My only regret was not having vanilla ice cream to go with it. Thank you for the recipe!! I’ll be buying more rhubarb now that I know I can freeze it and enjoy this treat later in the year!!
Pretty yummy. Next time I will do just 1/3 cup sugar for the fruit part. I also increased the crumble topping by 1/3. Will definitely use this recipe again.
Made the Strawberry & Rhubarb version. Added a couple teaspoons cornstarch to filling since strawberries were very ripe. I also used Succanot instead of brown sugar in topping since I had it on hand. Didn’t add coconut but it turned out great!
I love this recipe. sweet, tart with delicious crispy topping served warm with vanilla bean ice cream. Absolute heaven!
This was great. I roughly followed the directions, baked it more than 35 minutes to get the diced rhubarb right. I added in some nutmeg and mace, and extra cinnamon.
The sugar drew the sap out of the rhubarb while I made the topping. It came out pretty soupy, but would have been ideal if I’d been able to let it cool longer, then served it in a bowl with ice cream.
It’s tart. And it’s good! I could easily see myself adding in raisins, craisins, apple or pear slices. Strawberry or kiwi.
I agree, Ron. Mine came out too soupy as well.
Really enjoyed this!
I am going to try this recipe but will add tapioca to the rhubarb mixture to lessen the liquidity of the finished produce and maybe help it hold together a little better. The addition of the cinnamon is interesting and should add a great flavour as well as make the crisp more healthy. I am by no means a good cook but was taught over the years that measuring is never to be exact, it is more of a add until it pleases your palate, sort of thing. Anyhow, thank you for this recipe, and don’t ever stop experimenting.
12/10 – AMAZING. The perfect balance of sweet and tart, and so easy to put together. Will be putting this in the regular rotation!
This is the best rhubarb crisp recipe I’ve come across! First time I’ve added cinnamon to rhubarb. Delicious!! Perfect balance of sweet and tartness!
This recipe is a keeper! Thank you Holly.
Can it be frozen?
Absolutely Carol. To bake rhubarb crisp from frozen, preheat oven to 375 degrees F and bake about 50-60 minutes or until hot and bubbly.
Just made this. It’s perfect! I’m 81 and have made many of these….I like your recipe! Wouldn’t change a thing! (Had a sneak taste!). Can’t wait to share with hubby! Thanks! Fran
I am so glad you enjoyed the recipe Fran!
Best ever simple and perfect, I do add a tbl of corn starch to the rhubarb mix to thicken the crisp. Thanks so much
Delicious! Added some cardamon as well as cinnamon, used both brown and white sugar. The coconut adds the perfect crunchy topping! Will make again with the mountains of rhubarb I’ve collected!
Very good ! Love the hint of coconut, surprisignly harmonious.
Very good but a little runny. How can I thicken?
I haven’t had this issue so I can’t say for sure. You could try adding 1 teaspoon of cornstarch to the fruit. If you try it I would love to hear how it turns out Angie!
Just made this today in my 9×9, fit perfectly, did not get crispy on top at all, followed to a T, and baked it even longer at least 25 more min, too mushy.
Baking for an additional 25 minutes will certainly cause the Rhubarb to become mushy.
Turned out very good. Our Rhubarb wasn’t as red as I’d like so I used a little extra sugar and cinnamon. Regarding the size of the pan- I think it’s all about preference. It would’ve fit in the 9×9, it was tight, however I like a thinner layer so I used a 9×13 pan and it turned out fine.
There was no wat that would all fit in a 9 x 9 pan. We did not double it and it filled a 9 x 11 pan. Was good but equipment and directions are misleading.
A 9×9 pan has a volume of 10 cups so 6 cups of rhubarb will certainly fit. I would suggest checking the size of your pan.
easy and delicious
simple and delicious