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.
- Flavor:Â 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. Â
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.
- 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
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Preheat the oven to 375°F.
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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.
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In a medium bowl, combine rhubarb, sugar, 3 tablespoons flour, and cinnamon. Toss well to coat and transfer to the baking dish.
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In a medium bowl, combine oats, brown sugar, â…“ 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.
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Bake for 30 to 35 minutes or until the rhubarb filling is bubbly and the topping is golden brown.
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Cool for at least 10 minutes before serving. Top with a scoop of vanilla ice cream or cream.
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 3 days before baking.Â
I often bake this recipe in the afternoon and leave it at room temperature to cool. Place it in the oven for about 15 minutes before serving to warm.
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for 3 months.Â
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
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