Rhubarb Crisp

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Old-Fashioned Rhubarb Crisp – A Cozy, Tart & Sweet Dessert

There’s nothing quite like the comforting aroma of a bubbling rhubarb crisp baking in the oven. This classic rhubarb crisp recipe is the perfect way to celebrate rhubarb season — with a tangy fruit filling and a golden, buttery oat crumble topping that will have everyone asking for seconds!

Whether you’re a rhubarb lover or just discovering this vibrant veggie, this recipe is easy, nostalgic, and downright delicious.

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🍓 Why You’ll Love This Rhubarb Crisp

  • Simple Ingredients – Made with pantry staples.

  • No Fancy Tools – Just a mixing bowl and a baking dish!

  • Customizable – Add strawberries, apples, or berries to make it your own.

📝 Ingredients

For the Filling:

  • 5 cups fresh rhubarb, chopped (or frozen, thawed & drained)

  • 3/4 cup granulated sugar

  • 2 tbsp cornstarch

  • 1 tsp vanilla extract

  • 1 tbsp lemon juice

For the Crisp Topping:

  • 3/4 cup rolled oats

  • 1/2 cup all-purpose flour

  • 1/2 cup brown sugar

  • 1/2 tsp cinnamon

  • 1/4 tsp salt

  • 6 tbsp cold butter, cubed

🍽 Instructions

  1. Preheat Oven to 375°F (190°C).

  2. Make the Filling: In a bowl, mix chopped rhubarb, sugar, cornstarch, vanilla, and lemon juice. Pour into a greased 8x8” baking dish.

  3. Make the Topping: In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in butter until mixture resembles coarse crumbs.

  4. Assemble: Sprinkle the topping evenly over the rhubarb.

  5. Bake for 35–40 minutes or until the top is golden and the rhubarb is bubbling.

  6. Cool Slightly and serve warm with a scoop of vanilla ice cream or whipped cream!

🍦 Variations to Try

  • Rhubarb-Strawberry Crisp: Use half rhubarb, half strawberries

  • Gluten-Free: Substitute with gluten-free oats and flour

  • Add Nuts: Chopped almonds or pecans in the topping for crunch!

🧊 Storage

  • Store leftovers in the fridge for up to 3 days.

  • Reheat in the oven for the best texture.


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