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 😉
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!
Rhubarb 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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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!
Ashley Fehr says
Hi Kayla! I would probably add the amount for frozen fruit, and I would stir it in now so you don’t have to add it later!
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 🙂
Ashley Fehr says
thanks Roxie!
Madden Fortuna says
Yum Yum!!! I am a baker myself, and this was soo perfect.
Ashley Fehr says
I’m so glad!
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!
Ashley Fehr says
Thank you Cheri! I’m so glad you liked it!
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.
Ashley Fehr says
I’m glad she enjoyed it!
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.
Ashley Fehr says
Yes I would double it! I’m so glad to hear that!
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.
Ashley Fehr says
Thanks Jen! I hope you enjoy it just as much!
Rachael Yerkes says
My favorite kind of dessert! This is the best!
Ashley Fehr says
Thanks Rachael! My favorite too!
Trang says
Totally so good with a scoop of vanilla ice cream!
Ashley Fehr says
It’s the only way!
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!
Ashley Fehr says
Thanks Emily! It’s a big favorite around here too!
Cheryl S says
I added some strawberries and blueberries! Fabulous summer dessert
Ashley Fehr says
Thanks Cheryl! Adding in different fruit is such a great idea!
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.
Ashley Fehr says
Thanks Dave! I’m so glad you enjoyed it!
Jenn says
If using strawberries as well as rhubarb, how much strawberries do u add?
Ashley Fehr says
You would just swap a portion of the rhubarb for strawberries, whatever ratio you like!
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
Ashley Fehr says
Thanks Donna! I’m so glad to hear you enjoyed it!
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.
Teresa says
Do you thaw ruhbarb
Ashley Fehr says
I toss it in frozen, or you can use fresh as well.
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!
Ashley Fehr says
Rhubarb has a short season here and I like to get in as much as I can! Thanks Alyssa!
Gayle says
Do you thaw the rhubarb first? It looks frozen in the video. But is is thawed prior to baking?
Jana says
I was wondering the same thing!
I just made this with frozen rhubarb and can’t wait to have it after dinner tonight!
Liz says
Such a great way to use rhubarb!! And the crispy topping… doesn’t get better than that!!
Ashley Fehr says
It’s the best part!
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.
Ashley Fehr says
Oh that’s so interesting! Thanks for sharing! I’ll have to try it soon 🙂
Sue says
This sounds great..am gonna try to make w/strawberries. Was wondering if left overs can reheated?
Ashley Fehr says
Leftovers reheat perfectly!
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!
Ashley Fehr says
So glad you liked it! And thanks for filling us in on your adjustments!