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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April Rohland says
Can I substitute something for the corn starch? I don’t i have any
Janet says
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!
The Recipe Rebel says
Great to hear, thank you Janet!
Anonymous says
Anonymous says
B.Glenn says
Loved this easy Rhubarb Crisp recipe.
Easy to make ,easy to follow and tasted great. We loved the crumble on top!
The Recipe Rebel says
Thank you!
Amanda says
How thick should the crumble topping be once you press it on top of the rhubarb?
Thanks!
The Recipe Rebel says
Hi Amanda, how thick should it be? If you are looking in terms of measurement, maybe about an inch. You will likely see some of the fruit coming through a little.
Judy says
Made it, loved it, ate it.
The Recipe Rebel says
Great to hear!
Judy Bergman says
Do you thaw and drain the frozen rhubarb?
The Recipe Rebel says
Hi Judy! I toss it in frozen! Enjoy!
Karen -Alberta says
Delicious! Easy to make. 2T cornstarch was the right amount with fresh rhubarb. Whole family loved it. Thanks for contributing.
The Recipe Rebel says
Hi Karen! So glad you enjoyed the recipe! Thank you for this kind review!
Dawn says
Love the recipe !! Was wondering if could make a bigger pan 9×13 size? If so, what would the measurements be? Thank you
The Recipe Rebel says
So glad you enjoyed it Dawn! I’ve only tested the recipe as is, so I don’t have measurements for a bigger pan, but I am thinking if you just double the recipe, it would fit nicely. Enjoy!
Brianna says
Do you thaw and drain the rhubarb or use it frozen? That really needs to be clarified.
Jen says
I made it tonight, haven’t tired it yet but it looks like the corn starch is all on the bottom on my glass pan. Is is supposed to look like that?
The Recipe Rebel says
Hi Jen, no it shouldn’t look like that. The cornstarch gets mixed in with the rhubarb and sugar.
Sheila says
This is the first time I’ve ever cooked with Rhubarb, It turned out delicious. My Husband and Son in Law loved it. The crumble recipe is one of the best I’ve made. I cut back on the sugar and substituted with 1/2 Splenda and truvia. It was delicious and a keeper.
The Recipe Rebel says
So glad you tried it Sheila!!
Valentine Henao says
This blog was… how do I say it? Relevant!! Finally I’ve found something which helped me. Appreciate it!
Ashley Fehr says
I’m glad to hear it 🙂
Sue Gostick says
Hi there, happy to hear u r from Manitoba. We r in wpg, just going in the house to make ur crisp recipe. My husband is out in the garden picking the rhubarb as we speak. I see so many recipes that r from the states or other parts of the world, so really great to see a local. Sue
Ashley Fehr says
Thanks Sue! That is really neat! I hope you enjoyed it 🙂
Jordan says
This is my second time using this recipe. The first time was with frozen rhubarb and the send was with fresh…(followed the corn starch recommendation) you can’t go wrong either way! Big fan of this recipe. Thank you for sharing.
The Recipe Rebel says
Hi Jordan! So glad you enjoyed the recipe! Thank you for this kind review!
Niki says
I made 2 pans of this last weekend, I got 2 thumbs up from everyone. I used vegan butter and added 1tsp of cinnamon, I also did in each, 4 cups of rhubarb and 1 cup of mix fruit (blue berries, raspberries and strawberries). My husband wants me to make it again this weekend. Thank you for sharing your recipe and letting me take the credit with my family!!!
Ashley Fehr says
Thanks Niki! I’m glad it was a hit!
Madden Fortuna says
Yum Yum!!! I am a baker myself, and this was soo perfect.