Rhubarb Crisp Recipe + VIDEO

Prep Time 10 minutes
Total Time 45 minutes
Servings 6 servings

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This Rhubarb Crisp recipe is packed with a tangy rhubarb filling and topped with a crunchy oatmeal streusel! Add a big scoop of vanilla ice cream on top for a sweet and tart dessert that’s ready in 45 minutes.

a bowl of rhubarb crisp with vanilla ice cream.

Want more fruit crisp recipes? Check out this Peach Crisp, Pineapple Crisp, and Strawberry Rhubarb Crisp!

When rhubarb season rolls around, there’s no excuse not to make this warm, bubbly Rhubarb Crisp! 

The tangy rhubarb pairs perfectly with the sweet, crumbly oat topping for a fruit dessert worth keeping on repeat.

The crunchy oat streusel on top adds the best texture, making this the kind of dessert that practically begs for a scoop of vanilla ice cream

Perfect for spring and summer months when you want to enjoy a fresh fruit crisp without breaking a sweat.

bowls of rhubarb crisp with a spoon and vanilla ice cream.

Why you’ll love this easy Rhubarb Crisp:

  • Perfect balance of sweet and tart: Tangy rhubarb and a crunchy, buttery oat topping are a match made in heaven, especially when topped with vanilla ice cream.
  • Easy: Just make the filling, add the topping, and bake for a warm, crispy, homemade dessert with minimal effort.
  • Make-ahead friendly: Prep it early and store it in the fridge or freezer until you’re ready to bake!
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Reader Rating

“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!” Janet

“Loved this easy Rhubarb Crisp recipe.

Easy to make ,easy to follow and tasted great. We loved the crumble on top!” B. Glenn

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Rhubarb Crisp Ingredients:

ingredients needed for rhubarb crisp in bowls.
  • Rhubarb: Rhubarb is a tart vegetable that pairs well with a sweet crisp topping. You can use fresh or frozen rhubarb for this recipe, and you don’t even need to thaw if frozen! If using fresh, make sure to remove the leaves as they are toxic and should not be eaten. 
  • Granulated sugar: Balances out the tart rhubarb flavor. 
  • Cornstarch: This thickens up the fruit filling so it’s not too runny. If you’re using fresh rhubarb, you won’t need as much since it doesn’t release as much liquid as frozen.
  • Butter: Adds a rich, buttery flavor and helps make the topping golden, crispy, and delicious.
  • Brown sugar: Adds a little bit of caramel-like flavor. It also helps everything crisp up nicely. Dark or light brown sugar will work fine. 
  • Rolled oats: This is what makes the topping extra crunchy and gives it that perfect crisp texture. Quick oats won’t work as well because they’re smaller and won’t be as crunchy.
  • Whole wheat or all-purpose flour: Helps hold the topping together. Whole wheat flour gives it a slightly nutty flavor and extra fiber, but all-purpose works just as well!

How to make a homemade Rhubarb Crisp:

This Rhubarb Crisp is incredibly simple and easy to make! Make sure to check out the recipe card for the full list of instructions

  • Toss the chopped rhubarb with sugar and cornstarch.
  • Spread the rhubarb filling in the pan.
  • Combine butter, brown sugar, oats, and flour until coarse crumbs form. Use a fork, pastry cutter, or your hands.
  • Sprinkle the crumbly topping evenly over the rhubarb mixture and press it down slightly. Bake and add a scoop of vanilla ice cream on top!

Variations and Substitutions

  • Citrus: Add some orange zest or lemon zest to the rhubarb filling for a zingy flair. 
  • Dairy-free: Simply swap out the butter for dairy-free or vegan margarine or butter.
  • Gluten-free: 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.
  • Fruit: Feel free to add chopped strawberries, apples, or other fruit if you like! You’ll want to reduce the amount of rhubarb you use and replace it with another fruit of your choice.
a ladle in a pan of rhubarb crisp.

How to store leftover Rhubarb Crisp:

Wrap the dish in plastic wrap and pop it in the fridge for up to 4 days. Reheat in the microwave for 20-30 seconds and serve with a generous scoop of vanilla ice cream!

Make-ahead option:

Crisps are great desserts to have on hand in the fridge or freezer for last-minute company or family dinners! Here’s how to make it ahead of time:

Prep and store in the refrigerator:

You can assemble the crisp up until the point of baking and store it in the fridge for up to 3 days. Bake as directed and serve warm with vanilla ice cream!

Prep and freeze:

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 it thaw at room temperature for 6-8 hours, then cover it with tin foil and warm it in a 350-degree oven just until it is warm. Remove the foil to crisp up the topping once more.

Freeze before baking: Simply 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 it with a piece of tin foil and continue baking.

More rhubarb recipes you’ll love:

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Rhubarb Crisp

5 from 37 votes
This Rhubarb Crisp is the perfect mix of sweet and tart, with juicy rhubarb and a buttery oat topping. Serve it warm with ice cream for the perfect warm weather dessert! Includes step by step RECIPE VIDEO so you can follow along when you're making it!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Cuisine American
Course Dessert
Servings 6 servings
Calories 454cal

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

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 ¼ cup.

Nutrition Information

Calories: 454cal | Carbohydrates: 73g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 146mg | Potassium: 426mg | Fiber: 4g | Sugar: 44g | Vitamin A: 575IU | Vitamin C: 8.2mg | Calcium: 121mg | Iron: 1.6mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Kayla H says

    Yum! I am going to make this up to the baking point and then freeze it until this weekend. I’m using fresh rhubarb & strawberries. Would I add in the extra cornstarch right now since it will be frozen or use the smaller amount since I have fresh rhubarb? Thanks!

  2. Roxie says

    My favorite summer treat since childhood! I added 1 tsp cinnamon to the crumble and 1 tsp vanilla to the rhubarb. Thanks for the great recipe 🙂

  3. Cheri Johnson says

    Love this recipe so much! I used all whole wheat flour because I try to incorporate less white in my diet. I also used a little over 1/2 cup granulated sugar because the brown sugar I figured would be enough sweet. We like tart! I was 1 cup short of rhubarb so added a chopped Granny Smith. I have bookmarked the recipe and it will be my go to from now on. Thank you for sharing this recipe!

  4. Susan Proctor says

    I made this this morning for my 91-year-old mom. She loved it but she wished I would’ve put half of the crumb topping on the bottom and half on top. Our neighbor liked it so well she had two helpings.

  5. kimberly heeg says

    Would I double this if I wanted to make it in a 9x 13? I’ve made it in an 8×8 and it’s awesome.

  6. Jen says

    I’m the exact opposite, this is such a childhood favorite of mine! My mom used to always make it and I can’t wait to try your recipe.

  7. Emily says

    I love Rhubarb so I had to try this dish! So glad I found it because it was delicious!! Will definitely be making again, thank you!

  8. Dave says

    I substituted one cup blueberries for some rhubarb, and halved the sugar in the fruit, and added one tablespoon cinnamon to the topping. Delicious.

  9. donna anderson says

    Delicious, made this 2 weeks ago, I did not need ice cream . I love the taste of rhubarb. Followed it exactly. So refreshing

  10. Victoria says

    Your recipe is great — one of the best all-rhubarb crisp recipes we’ve tried — but “gluten-free oats?” Oats have no gluten.

    • Carey says

      Hey victoria, i know crazy right? I had thought that at first but Surprisingly gluten free oats is a real thing. Those that are severely allergic should use them because most oats are processed in a facility with gluten. Doctors had me eat gluten free for awhile and I was so confused at first because i thought the same thing 🙂

    • Ashley Fehr says

      Oats themselves do not have gluten, but are most often processed in a plant with other grains that contain gluten. Only certified gluten-free oats are safe for those with allergies or Celiac disease.

  11. Alyssa says

    I can’t ever remember eating rhubarb when I was younger, but I’m certainly making up for lost time now. Thank you for writing this recipe with frozen rhubarb….it’s much easier to find here than fresh!

  12. Marcia Amann says

    I have made basically the same recipe for many years, but I bake it in the microwave instead of the oven and yes, the topping does get crispy. Microwave also works really well for apple crisp. 10-15 minutes on high and it is perfect.

  13. Hannah says

    I made this for Memorial Day and it was fantastic! However, I did alter it a bit (hubby and I are watching what we eat). I halved the measurements for the crumble, and I halved the sugar in the fruit. I used half rhubarb and half strawberries. Fantastic recipe! Thanks!

5 from 37 votes (17 ratings without comment)

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