Why You’ll Love This Recipe

Rhubarb Crisp is a timeless dessert that beautifully balances tart and sweet flavors with a juicy rhubarb filling and a buttery, golden oat topping. It’s incredibly easy to make and perfect for showcasing fresh rhubarb during the spring and summer months. Serve it warm with a scoop of vanilla ice cream for a comforting, crowd-pleasing treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh rhubarbgranulated sugarsaltcornstarchvanilla extractrolled oatsall-purpose flourbrown sugarsground cinnamoncold unsalted butter

directions

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.

In a large bowl, toss the chopped rhubarb with granulated sugar, cornstarch, salt, and vanilla extract until well coated.

Spread the rhubarb mixture evenly into the prepared baking dish.

In a separate bowl, combine rolled oats, flour, brown sugar, and cinnamon.

Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Sprinkle the oat topping evenly over the rhubarb layer.

Bake for 35–40 minutes, or until the topping is golden and the filling is bubbling.

Allow to cool slightly before serving.

Servings and timing

This recipe yields approximately 8 servings.Preparation time: 15 minutesBaking time: 35–40 minutesCooling time: 10–15 minutesTotal time: 60 minutes

Variations

Add strawberries or apples to the rhubarb for a fruitier twist.

Mix chopped nuts like pecans or almonds into the topping for added crunch.

Use gluten-free oats and flour to make it gluten-free.

Add orange or lemon zest to the filling for a citrusy note.

storage/reheating

Store leftover rhubarb crisp in the refrigerator in an airtight container for up to 5 days.To reheat, warm individual servings in the microwave for 30–60 seconds or place the entire dish in a 300°F (150°C) oven for 10–15 minutes until heated through.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain it before using to prevent excess liquid.

Is it possible to reduce the sugar?

Yes, you can cut the sugar in the filling and topping by 1/4 to 1/3 for a less sweet version.

Can I make it ahead of time?

Yes, assemble and refrigerate the unbaked crisp up to 24 hours in advance, then bake when ready.

Do I have to peel rhubarb?

No, rhubarb does not need to be peeled—just wash and trim the ends.

What if I don’t have oats?

You can substitute oats with extra flour, though the topping won’t be as textured.

Can I freeze rhubarb crisp?

Yes, bake and cool completely, then freeze for up to 2 months. Thaw and reheat before serving.

Conclusion

Rhubarb Crisp is a classic dessert that brings together tart rhubarb and a sweet, crunchy topping in the most delicious way. It’s easy to prepare, endlessly adaptable, and perfect for any occasion. Whether served warm from the oven or chilled from the fridge, this crisp is sure to satisfy your dessert cravings.