If you’re searching for that one irresistible spring dessert you could eat straight from the pan, this Rhubarb Crisp Recipe is absolutely it! Tart, luscious rhubarb meets a golden, buttery oat topping for a sweet-and-tangy combo that practically shouts “comfort food.” Whether you’re a longtime rhubarb lover or this is your first rodeo with the fabulous stalk, this dessert highlights everything wonderful about the season. It’s simple enough for a weeknight but truly special enough to serve at a gathering—with a scoop of ice cream, you’ll see faces light up around the table.
Ingredients You’ll Need
The ingredient list for this Rhubarb Crisp Recipe is charmingly straightforward—each item earns its place, blending together to create that signature jammy fruit base and perfectly crisp topping. These kitchen staples let the bright pink rhubarb shine while building a layer of pure nostalgia with every bite.
- Fresh rhubarb (5 cups, chopped): The star of the show—look for crisp, vibrant stalks for the best flavor and color.
- Granulated sugar (1 cup): Sweetens the tart rhubarb just enough for that classic balance.
- Cornstarch (2 tablespoons): Thickens the fruit juices, turning them jammy and irresistible.
- Vanilla extract (1 teaspoon): Adds a whisper of warmth that deepens the fruit flavors.
- Salt (1/4 teaspoon): Just a touch enhances both the filling and the topping.
- Old-fashioned rolled oats (1 cup): Give the crisp topping its classic chew and golden crown.
- All-purpose flour (3/4 cup): Rounds out the topping for that perfect crumbly texture.
- Brown sugar (3/4 cup, packed): Infuses the top with deep, caramel notes.
- Cinnamon (1/2 teaspoon): A pinch of spice that pairs perfectly with tart rhubarb.
- Salt (1/4 teaspoon): A second dash just for the topping, because every layer matters.
- Unsalted butter (1/2 cup, cold): Cold and cubed so the topping bakes up extra crisp and golden.
How to Make Rhubarb Crisp Recipe
Step 1: Prep Your Baking Dish
Set your oven to 375°F (190°C) and lightly grease an 8×8-inch or 9×9-inch baking dish. This step ensures your beautiful crisp comes out cleanly and gives the edges that just-right golden chew. A glass or ceramic dish works perfectly here, allowing the edges to bubble up beautifully.
Step 2: Toss the Rhubarb Filling
In a large bowl, combine your chopped rhubarb, granulated sugar, cornstarch, vanilla extract, and a pinch of salt. Toss it all together so every piece of rhubarb is glistening and evenly coated. The cornstarch and sugar will work their magic in the oven, thickening the juices and creating that glossy, ruby-red base. Once mixed, pour everything into your prepared dish and spread evenly.
Step 3: Mix Up the Crisp Topping
In a new bowl, stir together the rolled oats, all-purpose flour, brown sugar, cinnamon, and the second pinch of salt. Add the cold butter cubes and use a pastry cutter, fork, or your fingers to work the butter in. You’re aiming for a crumbly mixture that holds together when pinched—think streusel, but maybe a little chunkier, to really embrace those tender oats and buttery pockets.
Step 4: Assemble and Bake
Evenly sprinkle that gorgeous oat topping over the rhubarb mixture—don’t worry if it seems like a lot, because more is more when it comes to crisp! Bake for 40 to 45 minutes, or until the top is golden brown and the filling is bubbling joyfully around the edges. The scent wafting from your oven will make patience nearly impossible, but trust: the finals stages of bubbling mean everything is melding together just right.
Step 5: Cool and Serve
Let your Rhubarb Crisp Recipe cool for at least 15 minutes before serving. This quick rest gives the filling time to thicken slightly, making every scoop perfect. Serve it warm, ideally with a scoop of vanilla ice cream or an impressive dollop of freshly whipped cream.
How to Serve Rhubarb Crisp Recipe
Garnishes
The classic finish for a Rhubarb Crisp Recipe is a scoop of vanilla ice cream or swirls of softly whipped cream, which melt dreamily into the warm fruit and crisp topping. If you like, sprinkle on some extra cinnamon, a few curls of lemon zest, or even a handful of toasted sliced almonds to add freshness and crunch.
Side Dishes
This crisp shines brightest served solo, but if you’d like to round out your dessert table, try pairing with seasonal berries or a light fruit salad. For brunch gatherings, enjoy a wedge alongside some tangy Greek yogurt or a cup of Earl Grey tea—the tartness of rhubarb pairs beautifully with subtle creamy or citrus notes.
Creative Ways to Present
For entertaining, bake the Rhubarb Crisp Recipe in individual ramekins or small mason jars. Not only is the presentation charming and personal, but it also means every guest scores plenty of that golden, crumbly topping. Another playful option: spoon warm crisp over vanilla yogurt for a decadent breakfast parfait that’s way more fun than cereal.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (and that’s a big “if”), cover your baking dish tightly or transfer the remaining crisp to an airtight container. Store in the refrigerator for up to three days. The topping may soften a little but will remain deliciously flavorful, and the rhubarb will stay gently jammy.
Freezing
This Rhubarb Crisp Recipe freezes like a dream! Let your baked crisp cool completely, then wrap well and freeze for up to two months. When you’re ready to enjoy, thaw overnight in the fridge. Alternatively, you can freeze the unbaked assembled crisp and bake straight from frozen—just add an extra 10 to 15 minutes to the cook time, watching for bubbling edges and a golden top.
Reheating
For that just-baked experience, reheat leftover crisp in a 350°F (175°C) oven for about 15 minutes, until warmed through and the topping is revived to its former glory. If in a rush, the microwave will work—30 seconds to a minute per portion does the trick, though the topping won’t be quite as crisp as when it first came out of the oven.
FAQs
Can I substitute other fruits for some of the rhubarb?
Absolutely! This Rhubarb Crisp Recipe is equally wonderful with half strawberries or apples swapped in. Mixing fruits can mellow the tartness and add new layers of flavor—feel free to improvise with what’s in season.
Does rhubarb need to be cooked before baking?
No need to pre-cook! The rhubarb softens perfectly as the crisp bakes, melting into a luscious, silky-sweet filling beneath the crumbly topping. Just chop it into even pieces for even cooking.
Can I make this Rhubarb Crisp Recipe gluten-free?
Yes, simply swap the all-purpose flour for your favorite 1:1 gluten-free blend, and make sure your oats are certified gluten-free. You’ll get the same golden, bubbly result with all the crave-worthy texture.
How do I know when it’s finished baking?
Look for a deep golden topping and juicy filling that bubbles up around the edges—often peeking through the topping in a few places. The scent in your kitchen will be absolutely irresistible, but these visual cues are the surest signs that your Rhubarb Crisp Recipe is ready.
Can I make the crisp topping ahead of time?
Absolutely—prepare and refrigerate the topping up to a day in advance. When you’re ready, sprinkle it over the rhubarb and bake as directed. This makes it a breeze to assemble and bake fresh whenever the craving strikes!
Final Thoughts
There’s just something about a warm, bubbling Rhubarb Crisp Recipe that feels like a hug from the inside out. If you haven’t made this classic yet, I can’t recommend it enough—it’s simple, deeply satisfying, and sure to bring some joy to your kitchen. Bust out those beautiful rhubarb stalks and let this recipe win over everyone at your table!
Print
Rhubarb Crisp Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Rhubarb Crisp recipe is a delightful dessert that perfectly balances the tartness of fresh rhubarb with a sweet and crunchy oat topping. It’s easy to make and a great way to enjoy the flavors of spring.
Ingredients
Rhubarb Filling:
- 5 cups fresh rhubarb (chopped into 1/2-inch pieces)
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Crisp Topping:
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 3/4 cup brown sugar (packed)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (cold and cut into small cubes)
Instructions
- Preheat oven: Preheat the oven to 375°F (190°C) and grease an 8×8-inch or 9×9-inch baking dish.
- Prepare filling: In a bowl, mix rhubarb, sugar, cornstarch, vanilla, and salt. Pour into the baking dish.
- Make topping: Combine oats, flour, brown sugar, cinnamon, and salt. Add butter and blend until crumbly. Sprinkle over the rhubarb.
- Bake: Bake for 40–45 minutes until bubbly and golden.
- Serve: Let cool slightly before serving.
Notes
- Best served warm with ice cream or whipped cream.
- Try with a mix of rhubarb and strawberries for a sweeter twist.
- Leftovers can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 portion
- Calories: 330
- Sugar: 30g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
