Rhubarb Crisp is a delicious and easy dessert that takes just minutes to prep!
This easy crisp recipe has a perfect balance between sweet and tart. A saucy fruit filling topped with our favorite buttery crumble baked until golden and bubbly.
- Rhubarb crisp is easy to make.
- It’s the perfect balance between sweet and tart.
- Prep it days in advance and bake before serving.
How to Prepare Rhubarb for Crisp
- Pull the rhubarb from the plant (rather than cutting). Remove the leaves and discard them. Rinse any dirt or debris from the stalk.
- You do not have to peel rhubarb; however, if the stalk is quite thick, peeling the tougher exterior is a good idea.
- The fresh rhubarb can be chopped and refrigerated or frozen for future recipes.
How to Make Rhubarb Crisp
- Prepare the rhubarb and toss with flour, sugar, and cinnamon.
- Prepare the crisp topping.
- Sprinkle the topping over fruit layer and bake until golden brown.
This recipe serves 4 but can easily be doubled for a 9×13 pan.
Holly’s Tips
- Some stalks of rhubarb will produce a lot of juice; be sure to let it rest to thicken.
- If using frozen rhubarb, increase the flour to 4 tablespoons in the fruit mix and increase the baking time by 10 to 15 minutes
- Other fruits can be added to change the flavor, apples, raspberries, and strawberries are favorites.
- Prepare large batches of the oatmeal topping and store in the freezer. To make crisp, simply sprinkle over fruit and bake.
Storing and Freezing Rhubarb Crisp
As with other desserts like pie, crispy can sit at room temperature overnight. If you are storing it for several days, refrigerate leftovers.
To Freeze Rhubarb: I love to make rhubarb crisp and you can freeze rhubarb crisp to enjoy in the off season.
More Rhubarb Recipes
Rhubarb Crisp
Tangy rhubarb gets a delicious upgrade with a buttery oat topping baked to golden perfection.
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Preheat the oven to 375°F.
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Rinse the rhubarb to remove dirt or debris and discard the leaves. Cut into ½-inch pieces. If the stalks are very thin, cut them into ¾-inch pieces.
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In a medium bowl, combine rhubarb, sugar, flour, and cinnamon and toss to coat. Place in a 2qt baking dish.
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In a separate bowl, combine oats, brown sugar, ⅓ cup flour, butter, and cinnamon with a fork or pastry cutter until well mixed. Sprinkle over the rhubarb mixture.
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Bake for 30 to 35 minutes or until the rhubarb is tender and the topping is golden brown.
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Cool for 5 to 10 minutes before serving. Top with a scoop of vanilla ice cream or cream.
Additional spices like ground ginger can be added to the fruit filling.
Flour in the filling can be replaced with 1 ½ tablespoons cornstarch.
This dessert can be prepared and refrigerated for 48 hours before baking.
Calories: 317 | Carbohydrates: 55g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 85mg | Potassium: 316mg | Fiber: 3g | Sugar: 40g | Vitamin A: 350IU | Vitamin C: 7.3mg | Calcium: 91mg | Iron: 1.1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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