When rhubarb season arrives, it’s time to make this incredibly easy rhubarb crisp! This classic dessert features tender, tart rhubarb baked under a buttery, crumbly oat topping. It’s the ultimate way to enjoy the bounty of your garden or local farmer’s market.

Why You Will Love This Recipe

This Easy Rhubarb Crisp is a winner for so many reasons! It’s incredibly simple to put together, making it perfect for weeknight desserts or casual gatherings. The balance of tart rhubarb with the sweet, crunchy oat topping is simply divine. Plus, it’s a wonderfully versatile dessert that pairs perfectly with ice cream or whipped cream, and it highlights the best of rhubarb’s unique flavor.

Ingredients

• 6 cups fresh rhubarb, chopped into 1-inch pieces
• 1 1/2 cups granulated sugar, divided
• 1/4 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup (1 stick) unsalted butter, melted
• 1 1/2 cups old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. In a large bowl, toss the chopped rhubarb with 1 cup of the granulated sugar, 1/4 cup flour, cornstarch, cinnamon, and nutmeg. Pour into the prepared baking dish.
3. In a separate medium bowl, combine the melted butter, rolled oats, 1/2 cup flour, baking soda, and salt. Stir until well combined.
4. Sprinkle the oat mixture evenly over the rhubarb filling.
5. Bake for 35-45 minutes, or until the topping is golden brown and the rhubarb is tender and bubbling.
6. Let the crisp cool for at least 15-20 minutes before serving.

Expert Tips / Pro Tips

• Don’t Over-Rinse Rhubarb: While you should wash your rhubarb, avoid soaking it, as it can absorb too much water.
• Adjust Sweetness: If your rhubarb is particularly tart, you can increase the sugar in the filling slightly. Conversely, if you prefer a less sweet dessert, reduce it.
• Crisp Topping Texture: For an extra crisp topping, ensure your butter is cold when you cut it into the dry ingredients. Don’t overmix; you want pea-sized pieces of butter.
• Even Baking: If your oven tends to bake unevenly, consider rotating the dish halfway through the baking time.
• Thickening Agent: Cornstarch is key to preventing a watery filling. Make sure it’s evenly distributed with the rhubarb and sugar.

Variations & Substitutions

• Fruit Additions: For a delightful twist, add 1-2 cups of sliced strawberries, raspberries, or blueberries to the rhubarb filling.
• Nutty Flavor: Incorporate 1/2 cup of chopped pecans or walnuts into the oat topping mixture for added crunch and flavor.
• Spice It Up: Add a pinch of ground ginger or cardamom to the filling for a warmer spice profile.
• Gluten-Free Option: Use certified gluten-free rolled oats and a gluten-free all-purpose flour blend for the topping. Ensure all other ingredients are also gluten-free.
• Vegan Version: Substitute the butter in the topping with a plant-based vegan butter or coconut oil.

Serving Suggestions

This Easy Rhubarb Crisp is best served warm. It’s absolutely divine on its own, but truly shines when paired with:

• A scoop of vanilla bean ice cream
• A dollop of freshly whipped cream
• A drizzle of crème anglaise
• A spoonful of Greek yogurt for a tangier contrast

Storage, Freezing & Reheating

Storage: Once cooled, store any leftover rhubarb crisp in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. The topping may lose some of its crispness over time.

Freezing: To freeze baked rhubarb crisp, let it cool completely. Cover it tightly with plastic wrap, then foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator.

Reheating: To reheat, place individual servings on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes, or until heated through. For a crispier topping, you can place it under the broiler for a minute or two (watch carefully to prevent burning).

Nutrition Information

Nutritional information is an estimate and can vary based on ingredients used.

FAQ

Can I use frozen rhubarb?

Yes, you can use frozen rhubarb. You do not need to thaw it first. However, you may need to increase the baking time by 5-10 minutes, as frozen rhubarb will release more moisture.

What is the difference between a crisp and a crumble?

The terms “crisp” and “crumble” are often used interchangeably, but typically, a crisp has oats or other grains in the topping, while a crumble is made with flour, sugar, and butter. This recipe is a crisp due to the addition of oats.

Can I make this without oats?

Yes, you can omit the oats and increase the flour in the topping to 1 cup for a more traditional crumble topping. You might also consider adding finely chopped nuts for extra texture.

How do I know when the rhubarb is cooked?

The rhubarb is cooked when it is tender and has softened, and the juices are bubbling up through the topping. It should be easily pierced with a fork.

Why is my rhubarb crisp watery?

A watery rhubarb crisp can be due to using too much liquid (especially with frozen rhubarb that wasn’t drained or squeezed), not using enough of a thickening agent like cornstarch or flour, or not baking it long enough for the juices to thicken.

Easy Rhubarb Crisp

A simple and delicious rhubarb crisp with a buttery oat topping, perfect for a quick dessert any time of year.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Rhubarb Filling

• 6 cups fresh rhubarb rinsed and chopped into 1-inch pieces
• 1 cup granulated sugar adjust to taste depending on rhubarb tartness
• 1 tablespoon all-purpose flour or cornstarch
• 1 teaspoon vanilla extract

For the Oat Topping

• 1.5 cups rolled oats not instant
• 1 cup all-purpose flour
• 0.75 cup brown sugar packed
• 0.5 teaspoon cinnamon
• 0.25 teaspoon salt
• 0.75 cup unsalted butter cold and cut into small pieces

Method

 

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. In a large bowl, combine the chopped rhubarb, granulated sugar, 1 tablespoon of flour, and vanilla extract. Toss gently to coat. Pour the rhubarb mixture into the prepared baking dish and spread evenly.
3. In a separate medium bowl, whisk together the rolled oats, 1 cup of flour, brown sugar, cinnamon, and salt.
4. Add the cold, cubed butter to the oat mixture. Use a pastry blender, your fingertips, or a fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
5. Sprinkle the oat topping evenly over the rhubarb filling in the baking dish.
6. Bake for 35-40 minutes, or until the topping is golden brown and crisp, and the rhubarb filling is bubbly.
7. Let the crisp cool for at least 15-20 minutes before serving to allow the filling to set. Serve warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

You can add a handful of fresh or frozen berries (like strawberries or raspberries) to the rhubarb filling for extra flavor. If using frozen rhubarb, do not thaw, and you may need to add a few extra minutes to the baking time.