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
4.98 from 476 votes↑ Click stars to rate now!
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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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4.98 from 476 votes (401 ratings without comment)

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Recipe Rating


  1. Super easy recipe to prepare! Crisp is currently in the oven… Will leave a further review in about 30 mins.

    (40 mins later) The rhubarb crisp turned out perfectly done and it tasted amazing! Next time, I will try using corn starch to see what the difference is like.5 stars

  2. What are the directions for freezing and reheating the crisp? I would like to give it as part of my church’s “casserole brigade.” My apologies if I missed the directions.

    1. 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. 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

      1. Hi Ruth, we just add the frozen rhubarb directly. If you feel yours is very watery you can always add a little extra flour to help it thicken.

  4. 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!

  5. 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

  6. 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.