Rhubarb crisp is a simple, old-fashioned dessert. 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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Holly’s Recipe Highlights
- Flavor: The perfect mix of sweet and tart rhubarb with a warm, buttery oat topping.
- Skill Level: Beginner-friendly and very forgiving.
- Time-Saving Tip: Prep it ahead and refrigerate up to 3 days before baking.
- Serving Suggestions: Don’t forget the ice cream and a dollop of whipped cream.
Ingredient Notes
- Rhubarb: 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.
- Topping: Flour helps thicken the juices so the filling stays saucy instead of watery. Old-fashioned oats give the best crisp texture. Quick oats can work, but the topping will be softer.
- Variations: Try a strawberry rhubarb crisp by replacing half the rhubarb with strawberries and adding a little extra thickener. For a warm twist, add a pinch of ground ginger to the filling. For a coconut-free version, you can simply leave it out with no other changes needed.
How to Prepare Rhubarb for Crisp
- 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
- Prep the rhubarb and toss it with sugar, flour, and cinnamon.
- Spread it into the baking dish.
- Mix the oat topping until crumbly and sprinkle it over the fruit.
- Bake (full recipe below).
Leftovers Worth Keeping
Cover leftovers and refrigerate for up to 4 days. Reheat single servings in the microwave, or warm larger portions in a 350°F oven for 10 to 15 minutes.
To make ahead, assemble the crisp and refrigerate it for up to 3 days before baking.
Freeze it for up to 3 months. Thaw in the fridge overnight and reheat in the oven before serving.
More Sweet-Tart Fruit Desserts
Did you enjoy this Rhubarb Crisp Recipe? Leave a comment and rating 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 is by far the best rhubarb crisp! I add both the coconut and chopped pecans, otherwise I don’t change a thing! SO GOOD!