Rhubarb Crisp is family favorite that takes just minutes to prep!
This crisp recipe is a perfect balance between sweet and tart with a saucy rhubarb filling and a buttery oat crisp topping.
- It’s super easy to make!
- This rhubarb crisp is the perfect balance between sweet and tart.
- It can be prepared ahead of time (up to 3 days) and baked before serving.
- Rhubarb crisp reheats well for dessert (or breakfast) throughout the week.
How to Prepare Rhubarb for Crisp
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.
- 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
- Chop the rhubarb and toss it with a bit of flour, sugar, and cinnamon (recipe below).
- Prepare the oat topping.
- Sprinkle the topping over fruit layer and bake until golden brown.
If you don’t have enough rhubarb, you can add chopped apples or sliced strawberries (see notes).
Storage and Freezing
As with other desserts like pie, this rhubarb crisp is fine to sit at room temperature overnight after baking. If storing for several days, refrigerate any leftovers.
Rhubarb Favorites
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Rhubarb Crisp
Tangy rhubarb gets a delicious upgrade with a buttery oat topping baked to golden perfection.
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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, white 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, ⅓ 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.
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.
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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