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.

Rhubarb Crisp served à la mode on a white plate

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).

Rhubarb Crisp being prepared in a white baking dish

How to Cook Rhubarb Crisp

This delicious crumble dessert is easy to make!

  1. Wash and dice your rhubarb. (And prepare strawberries if you’d like Strawberry Rhubarb crisp)!
  2. Toss fruit with a flour, sugar, and cinnamon.
  3. Prepare the crisp topping.
  4. 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!

Rhubarb Crisp prepared golden and brown in a baking dish

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

Rhubarb Crisp served on a white plate with ice cream on top
4.98 from 463 votes↑ Click stars to rate now!
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Rhubarb Crisp

Sweet and tart rhubarb is topped with a buttery crumb topping and baked until golden.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 servings

Ingredients  

  • 6 cups rhubarb
  • 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
  • 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

To make strawberry rhubarb crisp:
Use 3 cups strawberries and 3 cups rhubarb. Increase flour in the filling to ⅓ cup.
4.98 from 463 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 is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. I made this with rhubarb harvested fresh from our garden this summer (2023). I am pretty sure I added extra cinnamon and maybe used cornstarch in stead of the flour with the fruit. It was so delicious. I just wished I had saved the recipe because it took two days of looking online to find it again. Thankfully I froze extra sticks of washed rhubarb, as my tastebuds are craving some Rhubarb Crisp (gluten free of course) . I also found your Rhubarb Juice recipe which I typed out and translated into Polish (with the help of the internet) for an elderly friend of mine, Mary, 86. She said the juice was so delicious! It warmed my heart to hear how she went on and on about the juice. Maybe next summer I will make some too. Much thanks. PS: I have now typed the Rhubarb Crisp recipe for myself with the link to your website so I can find my way back here another time.5 stars

  2. Husband gave rave review on this crisp, stating I need to put it on my favourites list. I usually try to follow a recipe as written in my first try. This time I ran into some confusion on my part. I previously froze 8 cups of rhubarb in bags. I defrosted two bags before I read this recipe that says not to defrost. The defrosted bags yielded 4 cups each – so do i add one of the bags which now measures 4 cups but started out as 8 cups? I ended up draining the two bags of defrosted rhubarb, combining and making 1.5 x the recipe but with 8 cups of defrosted rhubarb. I suspect this equals much more rhubarb than called for but I was winging it, hoping for the best. I added coconut, walnuts and a pinch of salt to the topping and use margarine as the fat. I was generous with the cinnamon in both the fruit and the topping. Cooked in disposable 8×6 pans and got three full crisps that I give a 5 star score. I know I can make this keto by exchanging the sugars, fats to keto approved ingredients – next time! Thanks for the easy and delicious recipe.5 stars

    1. That all sounds delicious, Judith. Since we recommend adding the rhubarb straight from frozen I would use your pre measured amounts or measure it frozen next time. But I am glad you enjoyed it. Especially since you have so much!

  3. This recipe turned out perfectly. I only had 4 cups of rhubarb so used 1/2 cup of sugar. The only thing I added was a bit of grated lemon and it was delicious.5 stars

  4. Love your recipe for rhubarb and apples crisps . I like a little more cinnamon so added 1/2 tsp to both topping and filling. But great mix for toppings.