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Rhubarb Crisp Recipe
If you’re craving a cozy, old fashioned rhubarb crisp recipe with a buttery oat topping and that perfect sweet-tart balance, this is the baked rhubarb dessert you’ll want on repeat all spring and summer.
Meet Your New Favorite Rhubarb Crisp
Rhubarb crisp is one of those simple, humble fruit crisp desserts that never go out of style. It’s a classic rhubarb crisp: tender, jammy rhubarb on the bottom and a golden, crispy oat crumble on top. No fuss, no fancy tools—just honest ingredients and a bubbling pan of comfort.
I’m 50 now, and I’ve been making some version of this homemade rhubarb crisp since my kids were little. My own mom made an old fashioned rhubarb crisp every spring, right when the bright pink stalks started showing up at the farmers market in late April. She’d pull out a battered 9×13 pan, melt some butter, and that was that: dessert was handled.
This particular rhubarb baking recipe keeps that same old-school charm but with a few small tweaks I’ve tested (and re-tested!) for better texture and a crisper, buttery crumble topping. It’s a simple rhubarb crisp that:
- lets the rhubarb shine,
- holds its shape instead of turning into soup,
- and gives you a crisp, not soggy, oat topping.
And yes—you can absolutely serve this warm rhubarb crisp with vanilla ice cream. In my house, that’s not optional.
Why You’ll Love This Rhubarb Crisp Recipe
- Straightforward and beginner-friendly – If you can stir and sprinkle, you can make this easy rhubarb crisp.
- No mixer required – Just a bowl, a spoon, and your hands for that buttery crumble topping.
- Perfectly sweet-tart – Enough sugar to balance the rhubarb, but not so much that it tastes like candy.
- Flexible and forgiving – Works with fresh or frozen rhubarb and even plays nicely with strawberries or apples.
- Great make-ahead dessert – Assemble earlier in the day and bake before dinner for a warm rhubarb crisp on demand.
- Crowd-pleasing pan dessert – This family favorite dessert serves 6–8 people generously.
- Easy to adapt – Simple swaps make it gluten-free or dairy-free without sacrificing that crispy oat crumble.
- Cozy, nostalgic flavor – It tastes like something your grandma might have made—comfort in a baking dish.
Ingredients for Classic Rhubarb Crisp
Here’s what you’ll need for this classic, oven baked crisp. I’ll share a few notes so you can personalize it and get the best flavor and texture.
Rhubarb Filling
- 6 cups chopped rhubarb (fresh or frozen; about 1 ¾–2 pounds)
- Slice into ½-inch pieces. If using frozen rhubarb, thaw and drain off excess liquid.
- ¾ to 1 cup granulated sugar, to taste
- Use ¾ cup for a more tart rhubarb dessert, 1 cup if your rhubarb is very sour or you like it sweeter.
- 2 tablespoons cornstarch
- This thickens the juices so your rhubarb dessert recipe isn’t runny.
- ¼ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice (or orange juice)
- Brightens the flavors; orange is lovely with rhubarb.
- 1 teaspoon finely grated lemon or orange zest (optional but recommended)
Crispy Oat Crumble Topping
- 1 cup old-fashioned rolled oats
- For that classic rhubarb oat topping; use certified gluten-free oats if needed.
- ¾ cup all-purpose flour
- You can swap with a 1:1 gluten-free baking blend.
- ¾ cup packed brown sugar (light or dark)
- Brown sugar gives a deeper, caramel-like flavor in this buttery crumble topping.
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- For a dairy-free crisp, use vegan butter sticks that melt well.
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional, but nice)
- ½ teaspoon fine sea salt
- ½ cup chopped nuts (walnuts, pecans, or almonds; optional)
- Adds crunch and flavor to the crispy oat crumble.
If you like to bake often, this ingredient list is probably exactly what you already keep on hand. That’s one reason this simple rhubarb crisp is such a go-to for me. On a random Tuesday, I can pull it together without a grocery run.
Step-by-Step Directions
You know what? The nicest thing about this rhubarb crisp recipe is how unfussy it is. Here’s how to make it:
-
Preheat the oven and prep the pan.
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish (or a similar 3-quart casserole) lightly with butter or cooking spray. A metal pan will cook slightly faster and brown more; a glass dish works beautifully too. -
Prepare the rhubarb filling.
In a large bowl, combine the chopped rhubarb, sugar, cornstarch, salt, vanilla, lemon juice, and zest (if using). Toss well until the rhubarb is evenly coated and you don’t see any dry cornstarch. The mixture should look glossy and a little syrupy. -
Spread the filling in the pan.
Pour the rhubarb mixture into the prepared baking dish and spread it out into an even layer. Make sure the cornstarch and juices are scraped out of the bowl—those help thicken the filling. -
Mix the crisp topping.
In a separate medium bowl, stir together the oats, flour, brown sugar, cinnamon, nutmeg, and salt. Pour in the melted butter and stir until everything is evenly moistened and clumps form. If you’re using nuts, fold them in now. You want a mix of small crumbs and bigger clumps for that bakery-style crisp topping. -
Top the rhubarb.
Sprinkle the oat crumble topping evenly over the rhubarb filling. Don’t pack it down; let it sit loosely so it bakes up with lots of crispy edges and craggy bits. -
Bake until bubbly and golden.
Bake for 35–45 minutes, or until the filling is bubbling all around the edges and the topping is deep golden brown. If your oven has hot spots, rotate the pan halfway through baking. -
Rest before serving.
This part is hard, but important. Let the warm rhubarb crisp rest on a cooling rack for at least 15–20 minutes before serving. This helps the filling thicken up so it’s not soupy when you spoon it out. -
Serve and enjoy.
Spoon into bowls and serve warm. Top with vanilla ice cream, whipped cream, or even a spoonful of vanilla yogurt for a slightly lighter rhubarb comfort dessert.
Servings & Timing
- Yield: Serves 6–8 people
- Prep Time: About 15–20 minutes
- Bake Time: 35–45 minutes
- Rest Time: 15–20 minutes
- Total Time: About 1 hour 10 minutes
Most of that is hands-off time while your kitchen fills with that cozy, sweet-tart, buttery smell—better than any candle, honestly.
Easy Variations on This Rhubarb Crisp
Once you’ve made this classic version, it’s fun to play a little. Here are some simple twists:
- Strawberry Rhubarb Crisp – Replace 2 cups of rhubarb with 2 cups sliced strawberries for a classic spring rhubarb recipe combo.
- Gluten-Free Rhubarb Crisp – Use gluten-free oats and a 1:1 gluten-free flour blend in the topping.
- Vegan Rhubarb Crisp – Swap the butter for vegan butter and make sure your sugar is vegan-friendly.
- Nutty Rhubarb Crisp – Add ½ cup chopped pecans or almonds to the topping for extra crunch and flavor.
- Lower-Sugar Version – Use ½ cup sugar in the filling and ½ cup in the topping and taste-test; the rhubarb will be more tart but still delicious.
- Small-Batch Rhubarb Crisp – Halve the recipe and bake in an 8×8-inch pan or a deep pie dish for a cozy dessert for 3–4.
Storage & Reheating Tips
One of the things I love about this baked rhubarb dessert is how well it keeps. It makes weekday leftovers feel a tiny bit special.
-
Room Temperature:
If your kitchen isn’t too warm, you can keep the crisp covered at room temperature for up to 1 day. -
Refrigerator:
Store leftovers, covered, in the fridge for 3–4 days. The topping will soften a bit over time, but the flavors stay wonderful. -
Freezer:
You can freeze the fully baked rhubarb crisp. Cool completely, wrap tightly (plastic wrap plus foil), and freeze up to 2 months. Thaw in the fridge overnight. -
Reheating:
For the best texture, reheat in a 350°F (175°C) oven for 10–15 minutes, uncovered, until warmed through and the topping is re-crisped. Individual portions can be warmed in the microwave for 30–45 seconds, but the topping will be softer. -
Make-Ahead:
Assemble the rhubarb filling and topping separately up to 1 day ahead. Store each in the fridge, then sprinkle on the topping and bake just before serving. This keeps the crispy oat crumble from absorbing too much moisture.
Notes from My Kitchen
A few personal tips from making this rhubarb crisp recipe more times than I can count:
-
Don’t skip the cornstarch.
Rhubarb releases a lot of juice. The cornstarch (or another thickener like arrowroot) is what gives you a luscious, spoonable filling instead of a watery one. -
Taste your rhubarb.
Rhubarb can vary in tartness. If yours is extremely sour, lean toward the higher amount of sugar. If you love a strong tang, you can stay on the lower end. -
Use old-fashioned oats, not quick oats.
Old-fashioned rolled oats give the crisp topping better texture. Quick oats can make it more powdery and less crunchy. -
Melted butter vs. cold butter.
A lot of crisp recipes use cold butter and a pastry cutter. I’ve tested both, and using melted butter here gives you bigger, more even clumps and a slightly crunchier, buttery crumble topping. It’s also easier—no special tools. -
Let it rest.
I know, everyone wants to dig in right away. But those 15–20 minutes of rest really help the sweet tart rhubarb dessert set. Consider it your “brew a pot of coffee and scoop the ice cream” window.
If you’re into this kind of cozy dessert, you might also love pairing it with a simple vanilla custard or checking out other fruit crisp desserts (think apple crisp in the fall, peach crisp in late summer).
Frequently Asked Questions
Can I use frozen rhubarb for this rhubarb crisp recipe?
Yes. Thaw the frozen rhubarb first, drain off the extra liquid, and then measure your 6 cups. This helps keep the filling from getting watery.
My crisp turned out runny. What happened?
Usually that means not enough thickener or not enough bake time. Make sure you use the full 2 tablespoons of cornstarch and bake until the filling is bubbling all around the edges, then let it rest before serving.
Can I make this without oats?
You can. Replace the oats with an equal amount of flour (for a streusel-style topping), but keep in mind you’ll lose that classic rhubarb oat topping texture.
How do I make this gluten-free?
Use certified gluten-free oats and a 1:1 gluten-free baking flour in the topping. Everything else in this rhubarb dessert recipe is naturally gluten-free.
Can I cut back on the sugar?
Yes, within reason. You can reduce the sugar in both the filling and topping by about ¼ cup each. Just know the rhubarb will taste more tart and the topping may be slightly less crisp.
What other fruits work well with rhubarb in a crisp?
Strawberries are the classic, but raspberries, apples, or even pears can be lovely with rhubarb in a fruit crisp dessert. Just keep the total fruit volume about the same.
How do I keep the topping crisp when reheating?
Reheat in the oven, uncovered, at 350°F (175°C) until hot and re-crisped. The microwave is faster, but it makes the topping softer.
Can I bake this in smaller dishes or ramekins?
Absolutely. Divide the filling and topping among individual ramekins, place them on a baking sheet, and bake. Check a bit earlier, as smaller dishes can bake faster.
Final Thoughts & A Little Nudge to Bake
This rhubarb crisp recipe is everything I love in a dessert: simple to make, full of real ingredients, and comforting without being fussy. The sweet-tart rhubarb, the buttery crumble topping, and that warm, spoonable texture—it all adds up to a rhubarb comfort dessert that feels like a hug in a baking dish.
If you try this classic rhubarb crisp, let me know how it turned out—tell me if you went full old fashioned rhubarb crisp or played with one of the variations. Leave a comment, rate the recipe, or share your own family twist. And if you’re still in a baking mood, explore more fruit crisp desserts next—you might just start a new seasonal tradition.
Rhubarb Crisp
Ingredients
- 6 cups rhubarb chopped into 1/2-inch pieces; fresh or thawed frozen (about 1 3/4–2 pounds)
- 3/4–1 cup granulated sugar use 3/4 cup for a more tart filling, 1 cup for sweeter
- 2 tablespoons cornstarch
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice or orange juice
- 1 teaspoon lemon or orange zest finely grated, optional but recommended
- 1 cup old-fashioned rolled oats use certified gluten-free oats if needed
- 3/4 cup all-purpose flour or 1:1 gluten-free baking blend
- 3/4 cup brown sugar packed; light or dark
- 1/2 cup unsalted butter melted and slightly cooled; about 1 stick; use vegan butter for dairy-free
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg optional
- 1/2 teaspoon fine sea salt
- 1/2 cup chopped nuts walnuts, pecans, or almonds; optional
- Butter or cooking spray for greasing the baking dish
- Vanilla ice cream or whipped cream for serving, optional
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish (or similar 3-quart casserole) with butter or cooking spray. A metal pan will brown a bit faster than glass.
- In a large bowl, combine the chopped rhubarb, granulated sugar, cornstarch, 1/4 teaspoon fine sea salt, vanilla extract, lemon juice, and lemon or orange zest (if using). Toss well until the rhubarb is evenly coated and no dry cornstarch remains; the mixture should look glossy and slightly syrupy.
- Pour the rhubarb mixture into the prepared baking dish and spread it into an even layer. Scrape all juices and cornstarch from the bowl into the dish, as they help thicken the filling.
- In a separate medium bowl, stir together the rolled oats, all-purpose flour, brown sugar, cinnamon, nutmeg (if using), and 1/2 teaspoon fine sea salt. Pour in the melted, slightly cooled butter and stir until everything is evenly moistened and clumps form. Fold in the chopped nuts, if using. Aim for a mix of small crumbs and larger clumps.
- Sprinkle the oat crumble topping evenly over the rhubarb filling. Do not pack it down; leave it loose so it bakes up with lots of crispy edges and craggy bits.
- Bake for 35–45 minutes, or until the filling is bubbling all around the edges and the topping is deep golden brown. If your oven has hot spots, rotate the pan halfway through baking.
- Transfer the baked rhubarb crisp to a cooling rack and let it rest for at least 15–20 minutes. This allows the filling to thicken so it’s not too runny when served.
- Spoon the warm rhubarb crisp into bowls and serve as is, or top with vanilla ice cream, whipped cream, or a spoonful of vanilla yogurt.
Notes
- Strawberry Rhubarb Crisp: Replace 2 cups of rhubarb with 2 cups sliced strawberries.
- Gluten-Free Rhubarb Crisp: Use certified gluten-free oats and a 1:1 gluten-free flour blend.
- Vegan Rhubarb Crisp: Use vegan butter and ensure sugar is vegan-friendly.
- Nutty Rhubarb Crisp: Add 1/2 cup chopped pecans or almonds to the topping.
- Lower-Sugar: Use about 1/2–3/4 cup sugar in the filling and 1/2 cup in the topping; expect a more tart result.
- Small-Batch: Halve the recipe and bake in an 8×8-inch pan or deep pie dish (serves about 3–4). STORAGE & REHEATING:
- Room Temperature: Keep covered at room temp up to 1 day if the kitchen is cool.
- Refrigerator: Cover and refrigerate for 3–4 days. Topping will soften over time but flavor remains good.
- Freezer: Cool completely, wrap tightly (plastic wrap plus foil), and freeze up to 2 months. Thaw in the fridge overnight.
- Reheating: Reheat in a 350°F (175°C) oven, uncovered, for 10–15 minutes until warmed through and re-crisped. Individual portions can be microwaved 30–45 seconds (topping will be softer).
- Make-Ahead: Prepare filling and topping separately up to 1 day ahead; refrigerate, then assemble and bake just before serving. TIPS:
- Don’t skip the cornstarch; rhubarb releases a lot of juice and needs thickener.
- Taste your rhubarb; adjust sugar based on tartness and your preference.
- Use old-fashioned oats, not quick oats, for better texture.
- Melted butter in the topping yields larger, crunchier clumps and is easier than cutting in cold butter.
- Letting the crisp rest 15–20 minutes after baking helps the filling set.
