Rhubarb Crisp Recipe

Few desserts capture the essence of spring like a warm, golden rhubarb crisp. This classic dish combines tender tart rhubarb with a sweet, crunchy oat topping, delivering a balance of flavors and textures that’s both comforting and refreshing.

Loved for its simplicity and seasonal charm, rhubarb crisp is a staple at family gatherings, picnics, and potlucks from April through early summer. It’s an ideal way to use up fresh garden rhubarb or frozen batches saved from earlier harvests.

While often confused with crumble, the difference lies in the texture: a crisp topping includes oats, which create that signature crunch, whereas a crumble usually has a softer, denser top layer made without oats.

What Is Rhubarb?

Rhubarb is a hardy perennial vegetable that’s treated like a fruit in the culinary world. Its long, celery-like stalks range in color from pale green to deep red and deliver a distinctly tart flavor. It’s this tartness that makes rhubarb a perfect partner for sweet ingredients in desserts like crisps, pies, and jams.

Despite its fruity reputation, rhubarb is technically a vegetable. However, U.S. customs classified it as a fruit in the 1940s due to its culinary use.

Rhubarb is in season during the spring months, typically from April to June. Gardeners love it for its low-maintenance growth and high yield. Learn more about how to grow and harvest rhubarb for your recipes.

Don’t worry if it’s not in season—you can use frozen rhubarb year-round. Just follow proper prep guidelines like freezing and thawing rhubarb to maintain texture and avoid sogginess.

Rhubarb Crisp vs. Crumble vs. Cobbler

Let’s break down the differences between these beloved fruit-based desserts:

• Crisp: Includes rolled oats in the topping, giving it a light, crunchy texture

• Crumble: Made without oats; the topping is typically a buttery streusel-like mixture

• Cobbler: Features a biscuit-style topping that’s spooned or dropped over the fruit filling

While all three are baked fruit desserts, rhubarb crisp stands out with its sweet, crispy topping and tender, bubbling base.

Ingredients for Classic Rhubarb Crisp

You don’t need a long list of ingredients to make a delicious homemade rhubarb crisp. Here’s everything you’ll need:

Filling

• 4–5 cups rhubarb, chopped into ½-inch pieces

  • Fresh rhubarb is best, but frozen works too—just thaw and drain it

• ¾ to 1 cup granulated sugar (adjust based on tartness)

• 2 tablespoons cornstarch or all-purpose flour (as a thickener)

• 1 teaspoon vanilla extract (optional but adds depth)

Topping

• ¾ cup rolled oats

• ½ cup all-purpose flour

• ½ cup brown sugar (for rich caramel flavor)

• ½ teaspoon ground cinnamon

• 6 tablespoons cold unsalted butter, cut into cubes

Optional Additions

• Zest of 1 orange – brightens the flavor

• ½ cup chopped walnuts or almonds – adds crunch and nuttiness

• ¼ teaspoon nutmeg or cloves – for a warm spice note

Pro Tip: You can easily customize the topping by using whole wheat flour, gluten-free flour, or even almond flour for alternative dietary needs.

How to Make Rhubarb Crisp – Step-by-Step

Follow this foolproof guide to baking the perfect rhubarb crisp:

1: Preheat Your Oven

Set your oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.

2: Prepare the Filling

• In a large bowl, toss the rhubarb with sugar, cornstarch (or flour), and vanilla.

• Stir until the rhubarb is evenly coated and the mixture begins to look syrupy.

• Pour the mixture into the prepared baking dish and spread it evenly.

3: Make the Crisp Topping

• In another bowl, combine oats, flour, brown sugar, and cinnamon.

• Add the cold butter and use a pastry cutter or your fingers to mix until coarse crumbs form.

• The topping should resemble wet sand with small butter pieces throughout.

4: Assemble and Bake

• Sprinkle the topping evenly over the rhubarb mixture.

• Place the dish in the oven and bake for 35–40 minutes.

• It’s done when the topping is golden brown and the fruit is bubbling around the edges.

5: Let It Rest

Allow the crisp to rest for at least 10–15 minutes before serving. This helps the filling set and prevents a runny texture.

Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips for the Best Rhubarb Crisp

Make your rhubarb crisp even better with these expert tips:

• Prevent soggy topping: Always use cold butter and avoid overmixing

• Sweetness balance: If your rhubarb is extra tart, increase the sugar slightly or pair it with sweet fruits like strawberries

• Boost texture: Add chopped nuts, shredded coconut, or a sprinkle of turbinado sugar to the topping

• Allergy-friendly version:

  • Gluten-free: Use almond flour and certified GF oats

  • Dairy-free: Swap butter for coconut oil or plant-based margarine

These small tweaks can take your homemade crisp from good to unforgettable.

Delicious Variations of Rhubarb Crisp

One of the best things about rhubarb crisp is how easy it is to customize. Whether you’re working with what’s in season or catering to dietary needs, here are some tasty ways to mix it up:

• Strawberry Rhubarb Crisp
  Strawberries are the perfect sweet contrast to rhubarb’s tartness. Use a 50/50 mix for a vibrant, jammy filling.

• Apple Rhubarb Crisp
  Add peeled, sliced Granny Smith apples for an autumnal twist. Apples bring natural sweetness and body to the filling.

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• Berry Rhubarb Crisp
  Mix in blueberries, raspberries, or blackberries for added color and flavor depth.

• Vegan Rhubarb Crisp
  Swap the butter for coconut oil or vegan margarine to make a completely plant-based version.

• Keto/Low-Carb Rhubarb Crisp
  Use almond flour, erythritol, and chopped nuts in place of oats, sugar, and flour. Rhubarb is low in carbs, making it keto-friendly when adapted properly.

What to Serve with Rhubarb Crisp

Pairing your rhubarb crisp with the right topping elevates it from simple to sensational. Try any of these:

• Vanilla ice cream – classic and contrasts beautifully with the warm filling

• Fresh whipped cream – lightly sweetened, it adds airiness

• Greek yogurt – a tangy and creamy alternative

• Honey or maple syrup drizzle – especially delicious on slightly tart versions

These toppings enhance the dessert’s natural flavors and provide the perfect finishing touch.

Storage, Reheating, and Make-Ahead Tips

Want to enjoy your crisp for more than just one sitting? Here’s how to store and reheat it without losing its magic:

Storing

• Keep leftovers in the fridge, tightly covered, for up to 4 days

• Store in an airtight container or tightly wrapped dish to maintain moisture balance

Reheating

• Oven: Reheat at 300°F (150°C) for 10–15 minutes until warmed through and topping re-crisps

• Microwave: 1–2 minutes on medium heat—but topping may soften

Freezing

• Yes, rhubarb crisp freezes well! Wrap tightly in foil and store for up to 3 months

• Thaw overnight in the fridge before reheating

Make-Ahead

• Assemble everything (without baking) and refrigerate for up to 24 hours

• Bake just before serving for that fresh-from-the-oven taste

Nutritional Breakdown & Healthier Substitutions

A typical serving of homemade rhubarb crisp offers a balance of carbs, fiber, and sweetness. Here’s what to expect:

Estimated Nutrition (per serving):

• Calories: ~300–350

• Carbohydrates: ~45g

• Sugar: ~20–25g

• Fiber: ~3g

• Fat: ~10–15g

Healthier Substitutions:

• Replace white or brown sugar with coconut sugar, maple syrup, or monk fruit sweetener

• Use almond flour or whole wheat flour instead of all-purpose

• Choose plant-based butter or coconut oil for a dairy-free topping

Rhubarb itself is low in calories and packed with vitamin K and fiber. Check out more rhubarb nutrition facts for health insights.

Frequently Asked Questions (FAQs)

Can I use frozen rhubarb for crisp?

Yes, frozen rhubarb works great. Be sure to:

• Thaw completely before using

• Drain excess liquid to prevent a soggy base

• Add 1 extra tablespoon of cornstarch to help thicken the additional moisture

Do you peel rhubarb before baking?

Most of the time, no. Rhubarb skin is edible and softens well when baked.

• Peel only if stalks are thick, woody, or stringy

• Younger rhubarb is tender and doesn’t need peeling

How do you thicken rhubarb crisp?

Rhubarb releases a lot of juice when cooked. To get that perfectly set filling:

• Use cornstarch, flour, or instant tapioca

• Let the crisp rest after baking so the juices can gel and firm up

Why is my rhubarb crisp runny?

Common reasons include:

• Too little thickener

• Overripe or frozen rhubarb with high water content

• Undercooking or not allowing it to cool before serving

Tip: Always let your crisp rest for 10–15 minutes before scooping.

Can I make rhubarb crisp without oats?

Yes, it becomes a rhubarb crumble instead. Try this oat-free topping:

• 1 cup flour

• ½ cup sugar

• 6 tablespoons butter

• Optional: add chopped nuts or spices

The result is a rich, buttery crust without the chewy oat texture.

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Rhubarb Crisp Recipe

This rhubarb crisp is a comforting and tangy dessert made with juicy rhubarb and topped with a buttery, golden oat crumble. It’s the perfect spring treat—easy to make, adaptable for dietary needs, and delicious served warm with a scoop of ice cream.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American, Seasonal

Servings 8 servings

Calories 350 kcal

Equipment

• 9x9-inch baking dish
• Mixing bowls
• Pastry cutter or fork
• Measuring cups and spoons
• Oven

Ingredients

  

For the Filling:

• 4 –5 cups chopped rhubarb fresh or thawed frozen
• ¾ to 1 cup granulated sugar
• 2 tablespoons cornstarch or all-purpose flour
• 1 teaspoon vanilla extract optional

For the Topping:

• ¾ cup rolled oats
• ½ cup all-purpose flour
• ½ cup brown sugar
• ½ teaspoon cinnamon
• 6 tablespoons cold unsalted butter cubed

Optional Add-ins:

• Zest of 1 orange
• ½ cup chopped walnuts or almonds

Instructions

 

• Preheat oven to 375°F (190°C) and grease a 9x9-inch baking dish.
• Prepare the filling: In a bowl, toss rhubarb with sugar, cornstarch, and vanilla. Spread in the baking dish.
• Make the topping: In a separate bowl, mix oats, flour, brown sugar, and cinnamon. Cut in butter until crumbly.
• Assemble: Sprinkle the oat topping evenly over the rhubarb mixture.
• Bake for 35–40 minutes, until topping is golden and filling is bubbling.
• Cool slightly before serving. Serve warm with vanilla ice cream or whipped cream.

Notes

• Adjust sugar based on rhubarb’s tartness or if adding sweet fruits like strawberries.
• Frozen rhubarb should be thawed and well-drained to avoid a watery filling.
• For a gluten-free version, use almond flour and certified GF oats.
• For a vegan option, replace butter with coconut oil or vegan margarine.
• Make it ahead and refrigerate unbaked for up to 24 hours before baking.

Keyword easy spring dessert, fruit crisp, gluten-free rhubarb crisp, old-fashioned rhubarb crisp, rhubarb crisp, rhubarb crumble, vegan rhubarb crisp