Rhubarb Crisp
Celebrate spring with this delicious rhubarb crisp recipe. Made with fresh sliced rhubarb and a crunchy oat and brown sugar top crust!
When rhubarb season rolls around in spring, this rhubarb crisp is one of the first desserts I reach for. With its bright, tangy filling and buttery oat topping, it’s like a seasonal twist on a classic fruit crisp—but made entirely with rhubarb.
Whether served warm with a drizzle of cream or topped with a scoop of vanilla ice cream, it’s a perfect way to enjoy this vibrant spring produce. It’s simple, satisfying, and comes together with just a few pantry ingredients.
What You’ll Like About This Dish
Sweet-tart balance. The tangy rhubarb is perfectly offset by the rich, sweet oat topping.
Simple to make. No pie crust needed—just layer, bake, and serve warm.
Perfect for spring. A great way to use fresh rhubarb when it’s in season.
Versatile serving options. Delicious with ice cream, whipped cream, or just a splash of sweet cream.
Ingredient Notes
- Rhubarb – Fresh, sliced rhubarb gives this crisp its signature tart flavor. You’ll need about 4 to 5 cups.
- Granulated sugar – Sweetens the filling and balances the tart rhubarb.
- Cornstarch – Thickens the rhubarb filling as it bakes.
- Water – Used to make the sugar-cornstarch slurry.
- Vanilla extract – Adds depth and warmth to the filling.
- Flour and oats – The base of the crumb topping—use quick or rolled oats.
- Brown sugar – Adds a rich sweetness and a hint of molasses to the topping.
- Cinnamon – A warm spice that enhances both the topping and the filling.
- Butter – Melted and mixed into the topping to create crisp, buttery crumbs.
Steps to Make Rhubarb Crisp
- Preheat the oven to 350°F and butter an 8- or 9-inch square baking dish.
- In a bowl, mix the flour, oats, brown sugar, cinnamon, and melted butter until crumbly.
- Press half the crumb mixture into the prepared baking dish.
- Arrange sliced rhubarb evenly over the crust.
- In a saucepan, whisk sugar and cornstarch. Gradually stir in water, then cook over medium-low heat until thickened.
- Stir in vanilla, then pour the thickened mixture over the rhubarb.
- Sprinkle the remaining crumb mixture evenly over the top.
- Bake for 35 to 40 minutes, or until the rhubarb is tender and the topping is golden brown.
Tips
- Use fresh rhubarb for best texture and flavor—frozen rhubarb may be too watery.
- Slice rhubarb evenly for uniform baking.
- Let the crisp rest for 15 minutes after baking to allow the filling to set.
- Double the topping if you love an extra thick, crunchy crust.
Recipe Variations
- Add strawberries. Use half strawberries for a sweeter, classic combo.
- Try nuts. Add chopped pecans or walnuts to the topping for crunch.
- Use orange zest. Add a teaspoon of zest to the filling for brightness.
- Make it gluten-free. Use a 1:1 gluten-free flour blend and certified GF oats.
- Spice it up. Add a pinch of cardamom or ginger to the filling or topping.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream.
- Add a dollop of whipped cream or a drizzle of sweetened cream.
- Pair with coffee or tea for a light dessert or afternoon treat.
- Include on a spring dessert buffet with shortcakes and lemon bars.
How to Store
Refrigerate: Store cooled rhubarb crisp in an airtight container for up to 4 days. Reheat in the oven or microwave.
To Reheat: Warm individual servings in the microwave or reheat the entire dish in a 325°F oven until heated through.
Rhubarb Crisp
Ingredients
For the Topping
- 1 cup all-purpose flour, (128 grams)
- 3/4 cup oats, quick or rolled
- 1 cup brown sugar, light, firmly packed
- 1 teaspoon ground cinnamon
- 1/2 cup butter, melted
For the Filling
- 1 1/2 pounds rhubarb, about 4 to 5 cups sliced
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 350°F.
- Combine the flour, oats, brown sugar, cinnamon, and melted butter in a bowl; stir to form the crumbs.
- Pat half the crumb mixture into a lightly buttered 8 or 9-inch square baking pan.
- Cut the rhubarb into 1/4-inch slices and arrange it on the crust
- Combine the sugar and cornstarch in a saucepan and whisk to blend. Gradually add the water, stirring until smooth and well blended. Place the pan over medium low heat and cook, stirring constantly, until thickened. Add the vanilla and pour over the rhubarb.
- Top the rhubarb with the remaining crumbs.
- Bake the crisp for 35 to 40 minutes or until the rhubarb is tender.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
