Rhubarb Crisp

When rhubarb season is in full swing, this rhubarb crisp is a great way to enjoy the tart flavor of this fruit.

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Spring has sprung, and with it comes the delicious taste of this rhubarb crisp. I love the tartness of the rhubarb combined with the sweetness of the crumble topping in this recipe; plus, it’s so easy to make!

Rhubarb Crisp Ingredients

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NOTE: It is essential to ensure that you do not eat the leaves, root or bottom stem area of rhubarb, as it will make you sick.

You’ll need:

For the Filling

• 4 cups of rhubarb, cut into bite-size pieces
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice (or water)
• 2 tablespoons cornstarch

For the Crisp Topping

• ⅔ cup all-purpose flour
• ⅔ cup rolled oats
• ⅔ cup light brown sugar, packed
• ½ teaspoon ground cinnamon
• Pinch of salt
• ½ cup unsalted butter, cold

PRO TIP:

Rhubarb is tart and just slightly sweet, but the granulated sugar is enough to create a perfect balance in this dessert.  

How to Make This Rhubarb Crisp Recipe

STEP ONE: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray.

STEP TWO: Combine rhubarb, white sugar, and vanilla extract in a medium bowl.

STEP THREE: Stir the cornstarch into the lemon juice until dissolved and pour it over the fruit mixture. Toss to combine. 

STEP FOUR: Pour the fruit mixture into the prepared baking dish in a single layer. 

STEP FIVE: To prepare the crumbly topping, combine flour, oats, brown sugar, cinnamon, and a pinch of salt in a medium mixing bowl.

Cut cold butter into the flour and sugar mixture using a fork or pastry blender until the mixture forms small, pea-size pieces.

STEP SIX: Spread the topping over the rhubarb mixture in the baking dish.

STEP SEVEN: Bake for about 45 minutes or until the filling is bubbly and the topping is golden brown.

How To Serve

This rhubarb crisp recipe is best served warm, fresh and bubbling out of the oven. Serve individual portions of this perfect dessert with a big scoop of vanilla ice cream and fresh whipped cream. 

Our rhubarb custard pie is another one of our favorite rhubarb recipes. If you have an abundance of fresh strawberries, you can add them to our strawberry rhubarb cheesecake along with your fresh tangy rhubarb.

MORE RHUBARB RECIPES

Breakfast Breads

Rhubarb Bread

Cobblers & Crisps

Rhubarb Strawberry Crisp

Storage

IN THE FRIDGE: Store this old-fashioned rhubarb crisp in the refrigerator in an airtight container or covered in plastic wrap for up to 4 days. 

IN THE FREEZER: This easy dessert will last for three months in the freezer in an airtight container. Thaw in the refrigerator overnight before reheating.

The tart rhubarb and the sweetened crunchy oats create the perfect combination in this divine fruit dessert. Enjoy this recipe all year round with frozen rhubarb or in the spring when rhubarb is fresh.

More Recipes You’ll Love

• Strawberry Rhubarb Cake
• Strawberry Lemon Blondies
• Strawberry Rhubarb Cobbler
• Rhubarb Upside Down Cake
• Strawberry Cobbler
• Lemon Curd
• Vanilla Trifle
• Blackberry Cobbler
• Lemon Brownies

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Rhubarb Crisp

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When rhubarb season is in full swing, this rhubarb crisp is a great way to enjoy the tart flavor of this fruit.

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12

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Ingredients

  

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Filling

• 4 cups rhubarb, cut into bite-size pieces
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice, or water
• 2 tablespoons cornstarch

Crisp Topping

• ⅔ cup all-purpose flour
• ⅔ cup rolled oats
• ⅔ cup light brown sugar, packed
• ½ teaspoon ground cinnamon
• 1 pinch salt
• ½ cup unsalted butter, cold

Instructions

 

• Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
• Combine rhubarb, sugar, and vanilla extract.
• Stir the cornstarch into the lemon juice until dissolved and pour over the fruit mixture. Toss to combine.
• Pour the fruit mixture into the prepared baking dish in a single layer.
• Prepare the topping by combining flour, oats, brown sugar, cinnamon, and a pinch of salt in a medium mixing bowl. Cut cold butter into flour/sugar mixture using a fork or pastry blender until the mixture forms small, pea-size pieces.
• Spread the topping over the rhubarb mixture in the baking dish.
• Bake for about 45 minutes or until the filling is bubbly and the topping is golden brown.

Notes

• Rhubarb is tart and just slightly sweet, but the granulated sugar is enough to create a perfect balance in this dessert. 
• You can throw together the topping the night before and store it in the fridge until you are ready to assemble this fruit crisp.
• Rhubarb does need to be peeled or prepared beyond rinsing and cutting off the ends of the stalks. Do not consume any rhubarb leaves as they are toxic.

Nutrition

Calories: 236kcal | Carbohydrates: 40g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 10mg | Potassium: 163mg | Fiber: 1g | Sugar: 29g | Vitamin A: 278IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 1mg

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