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.
Want more fruit crisp recipes? Check out this Peach Crisp, Pineapple Crisp, and Strawberry Rhubarb Crisp!
Table of Contents
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.
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!
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
Rhubarb Crisp Ingredients:
- 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.
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:
- Strawberry Rhubarb Crisp Bars — like a portable crisp!
- Rhubarb Cake with Vanilla Sauce — the sauce takes it to the next level.
- Roasted Strawberry Rhubarb Milkshakes — a fun sipper for summer.
- Rhubarb Sauce Recipe — so delicious over ice cream!
Rhubarb Crisp
written by Ashley Fehr
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!