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!).
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 😉
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!
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!
- 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
Preheat oven to 375 degrees F and lightly grease an 8x8 or 9x9" 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.
You can absolutely use fresh rhubarb in this recipe! I used frozen because it's early in the season here. To use fresh, use 2 tablespoons corn starch instead of 1/4 cup.