This Rhubarb Crisp recipe is loaded with brown sugar streusel, and bakes up with a crispy, crunchy oatmeal topping! It is sweet and tart and just begs for a big scoop of vanilla ice cream. Includes step by step RECIPE VIDEO so you can follow along when you’re making it!
I’m sure it doesn’t surprise you that this rhubarb crisp is making an appearance here today. I think I’ve only told you about 1 million and 1 times that a hot fruit dessert with a scoop of vanilla ice cream is my ultimate summer craving (okay, summer, winter, spring…. it really doesn’t matter!).
But rhubarb??!
Who likes rhubarb??
I’ll be totally honest, I haven’t always enjoyed rhubarb.
When you’re a kid, tart and tangy desserts often aren’t number 1 on your list of favorites, and I was no different.
Thankfully, my kids aren’t piggy, especially when it comes to dessert, and they love citrus and rhubarb and often prefer it over desserts that are much sweeter.
I remember when my Grandma would bring a rhubarb crisp or rhubarb pie to one of our family gatherings — I’m sure I turned up my nose and scoffed at it. Rhubarb is a vegetable! How is that even considered dessert?
I wouldn’t even touch it.
But as is inevitable, I got older.
And now? I love it. I love a tart, tangy and sweet dessert. The rhubarb gives the perfect balance to the sweet, crunchy brown sugar streusel and that giant scoop of vanilla ice cream that will definitely accidentally fall on top when you’re not looking.
Do yourself a favor and let it get a little melty before you dig in ๐
If you’re a rhubarb lover and want to get your hands on more recipes, check out these Rhubarb Recipes from Taste of Home — I can’t wait to try some myself!
How to make Rhubarb Crisp:
- This rhubarb crisp recipe is easily made dairy free: simply swap out the butter for dairy-free or vegan margarine or butter. I have never tried using coconut oil, but that might be another option!
- This rhubarb crisp recipe is easily made gluten-free: simply swap out the oats for gluten-free oats, swap out the flour for gluten-free flour, and double check all of your packages to be sure.
- I used frozen rhubarb in this recipe, because we are slow to get Spring here in Manitoba and it’s all I had available. Fresh and frozen fruit works equally as well in a crisp like this, you will just want to reduce the amount of corn starch in the fruit filling if using fresh rhubarb.
- Feel free to add in chopped strawberries, apples, or other fruit if you like! Strawberry rhubarb crisp is just as high on my list of favorite summer desserts as this one! You’ll want to reduce the amount of rhubarb you use and replace it with another fruit of your choice.
How to freeze Rhubarb Crisp:
Crisps are great desserts to have on hand in the freezer for last minute company or family dinners.
You can freeze rhubarb crisp to bake later two ways:
- Freeze before baking: Simple prepare up to the baking point, cover tightly in two layers of plastic wrap (or cover with a freezer-friendly lid), and freeze until ready to bake. To bake, I recommend leaving the crisp out on the counter to thaw for at least a couple of hours before baking (this helps the dish to warm up before heading into the hot oven). If your dish says that it can go from freezer to oven, then you should be fine putting it right in. If it is browning quickly but is still frozen in the middle, cover with a piece of tin foil and continue baking.
- Freeze after baking: prepare and bake according to directions, using a freezer-friendly dish. Cool completely, wrap in plastic wrap or cover with a tight fitting lid, and freeze. To reheat, let thaw at room temperature for 6-8 hours, then cover with tin foil and warm in a 350 degrees oven just until warm. Remove the foil to crisp up the topping once more.
Watch the recipe video in the recipe box and see how easy this Rhubarb Crisp is to make!
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Pin this recipe to your favorite boardRhubarb Crisp
Ingredients
- 5 cups rhubarb frozen or fresh, chopped (about 600g)
- 3/4 cup granulated sugar 150g
- 1/4 cup corn starch
- 1/2 cup butter cold, cubed
- 1/2 cup brown sugar lightly packed
- 1 1/2 cups rolled oats
- 1/2 cup whole wheat flour (or sub all purpose) 65 g
Instructions
- Preheat oven to 375 degrees F and lightly grease an 8×8 or 9×9″ pan.
- In a large bowl, stir together rhubarb, granulated sugar and corn starch (*if using fresh rhubarb, use only 2 tbsp corn starch). Pour into the prepared pan.
- In a large bowl, combine butter, brown sugar, oats, and flour until crumbly (use a pastry cutter, a fork, your hands — whatever works!). Spread over rhubarb in pan and press down lightly.
- Bake for 35-40 minutes, until golden brown on top and thick and bubbly at the edges. Let sit for 10 minutes before serving with ice cream.
Notes
Nutrition Information
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April Rohland says
Can I substitute something for the corn starch? I don’t i have any
Janet says
This was my first time ever cooking rhubarb, absolutely delicious! Easy to put together. Just as good out of oven, (with some ice cream), or chilled. So glad I found your recipe!
The Recipe Rebel says
Great to hear, thank you Janet!
B.Glenn says
Loved this easy Rhubarb Crisp recipe.
Easy to make ,easy to follow and tasted great. We loved the crumble on top!
The Recipe Rebel says
Thank you!
Amanda says
How thick should the crumble topping be once you press it on top of the rhubarb?
Thanks!
The Recipe Rebel says
Hi Amanda, how thick should it be? If you are looking in terms of measurement, maybe about an inch. You will likely see some of the fruit coming through a little.
Judy says
Made it, loved it, ate it.
The Recipe Rebel says
Great to hear!
Judy Bergman says
Do you thaw and drain the frozen rhubarb?
The Recipe Rebel says
Hi Judy! I toss it in frozen! Enjoy!
Karen -Alberta says
Delicious! Easy to make. 2T cornstarch was the right amount with fresh rhubarb. Whole family loved it. Thanks for contributing.
The Recipe Rebel says
Hi Karen! So glad you enjoyed the recipe! Thank you for this kind review!
Dawn says
Love the recipe !! Was wondering if could make a bigger pan 9×13 size? If so, what would the measurements be? Thank you
The Recipe Rebel says
So glad you enjoyed it Dawn! I’ve only tested the recipe as is, so I don’t have measurements for a bigger pan, but I am thinking if you just double the recipe, it would fit nicely. Enjoy!
Brianna says
Do you thaw and drain the rhubarb or use it frozen? That really needs to be clarified.
Jen says
I made it tonight, havenโt tired it yet but it looks like the corn starch is all on the bottom on my glass pan. Is is supposed to look like that?
The Recipe Rebel says
Hi Jen, no it shouldn’t look like that. The cornstarch gets mixed in with the rhubarb and sugar.
Sheila says
This is the first time Iโve ever cooked with Rhubarb, It turned out delicious. My Husband and Son in Law loved it. The crumble recipe is one of the best Iโve made. I cut back on the sugar and substituted with 1/2 Splenda and truvia. It was delicious and a keeper.
The Recipe Rebel says
So glad you tried it Sheila!!
Valentine Henao says
This blog was… how do I say it? Relevant!! Finally I’ve found something which helped me. Appreciate it!
Ashley Fehr says
I’m glad to hear it ๐
Sue Gostick says
Hi there, happy to hear u r from Manitoba. We r in wpg, just going in the house to make ur crisp recipe. My husband is out in the garden picking the rhubarb as we speak. I see so many recipes that r from the states or other parts of the world, so really great to see a local. Sue
Ashley Fehr says
Thanks Sue! That is really neat! I hope you enjoyed it ๐
Jordan says
This is my second time using this recipe. The first time was with frozen rhubarb and the send was with freshโฆ(followed the corn starch recommendation) you canโt go wrong either way! Big fan of this recipe. Thank you for sharing.
The Recipe Rebel says
Hi Jordan! So glad you enjoyed the recipe! Thank you for this kind review!
Niki says
I made 2 pans of this last weekend, I got 2 thumbs up from everyone. I used vegan butter and added 1tsp of cinnamon, I also did in each, 4 cups of rhubarb and 1 cup of mix fruit (blue berries, raspberries and strawberries). My husband wants me to make it again this weekend. Thank you for sharing your recipe and letting me take the credit with my family!!!
Ashley Fehr says
Thanks Niki! I’m glad it was a hit!
Madden Fortuna says
Yum Yum!!! I am a baker myself, and this was soo perfect.