This Rhubarb Crisp Recipe features tart rhubarb, sweet oats, brown sugar, and butter for the ultimate cozy dessert. Perfectly sweet and tangy!
So here’s the thing. Growing up in Minnesota, rhubarb wasn’t just “in season.” It was everywhere. It grew like weeds—those stubborn, thick stalks just begging to be turned into something edible (and if I’m being honest, we didn’t have much else to do with them). My grandma? She didn’t mess around. If she found rhubarb on someone’s front lawn, she’d knock on their door and offer to take it off their hands. And somehow, she always left with an armful.
Her Rhubarb Crisp Recipe was the first “grown-up” recipe I ever helped make. I remember standing on one of those old metal step stools, chopping rhubarb with a butter knife, pretending I was on a cooking show. (This was before we had YouTube, so imagination was key.) We didn’t have fancy kitchen gadgets—just a big mixing bowl, some elbow grease, and, honestly, a lot of butter.
And let me tell you, this recipe still holds up. Every spring, without fail, I drag a bunch of rhubarb home from the farmer’s market and make this crisp. Sometimes I even leave a little bowl on my neighbor’s porch because, well… I always make too much. (Not that I’m complaining.)
Why You’ll Love This Rhubarb Crisp Recipe?
I could go on about the nostalgia, but the real reason I keep making this Rhubarb Crisp Recipe? It’s easy. Like, I’m-tired-and-I-don’t-feel-like-cooking easy. You don’t need a mixer. Heck, you don’t even need to peel the rhubarb unless it’s super gnarly. The whole thing comes together in, what, fifteen minutes? And if you’ve ever baked with rhubarb before, you know that sweet-tangy flavor is something special. Kind of like lemon bars, but with a little attitude.
And don’t get me started on the topping. It’s crunchy, buttery, and just sweet enough to balance out that zing from the rhubarb. I’m not saying I’ve eaten it cold for breakfast… but I’m also not saying I haven’t.
Ingredient Notes:
Let’s break it down. No weird stuff, I promise. Most of these things are hanging out in your pantry right now, waiting to live their best life.
The Filling
- 3 cups diced fresh rhubarb – If you’re lucky enough to have it growing in your backyard, I’m jealous. If you’re buying it, look for bright, firm stalks.
- ½ cup white sugar – You could cut this down if you like things super tart. I tend to play it safe because rhubarb can sneak up on you!
- 1 tablespoon flour – Thickens up the juices so it’s not rhubarb soup.
- 1 tablespoon water – Helps everything come together. Kind of like a team-building exercise, but tastier.
- 1 teaspoon cinnamon – A little warmth goes a long way.
- 1 teaspoon allspice (optional) – Some days I skip this. Some days I don’t. Depends on the mood, ya know?
The Topping
- 1 cup rolled oats – Old-fashioned is best. Quick oats get weird and mushy.
- 1 cup brown sugar (packed) – Light or dark, you do you. Dark gives a deeper flavor.
- ½ cup flour – Again, holds things together.
- ½ cup butter – Cold is key. I cube it up and squish it in by hand when I’m too lazy to get the pastry cutter.
How To Make Rhubarb Crisp?
Step 1: Preheat & Prep
Oven to 350°F. Grease up an 8-inch square pan. I usually rub a bit of butter on it because, well, butter makes everything better.
Step 2: Toss the Filling Together
Mix your chopped rhubarb, sugar, flour, water, cinnamon, and allspice (if you’re feeling fancy) in a big bowl. Give it a good stir. It’s going to start looking juicy, which is exactly what you want. Sometimes I sneak a taste at this point—just to make sure it’s not too tart.
Step 3: Make the Crumble
In another bowl (or the same one if you’re not into dishes), toss your oats, brown sugar, and flour. Cut in the butter until it looks crumbly. Not sandy, not doughy—somewhere in between. I use my hands 9 times out of 10. Why dirty another tool?
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Step 4: Assemble It
Take half that crumb mixture and press it into the bottom of your pan. Not too hard—this isn’t concrete. Just enough so it holds. Spread your rhubarb filling over it, then sprinkle the rest of the crumbs on top. If a few big clumps happen? All the better. Those are the best bites.
Step 5: Bake & Smell the Magic
Bake for about 45 minutes. The top should be golden brown and you’ll see the filling bubbling up at the edges. My kitchen usually smells so good at this point, my kids wander in and ask if dessert’s ready. (It’s never ready fast enough for them.)
Step 6: Cool… or Don’t
Let it cool for a bit so the filling sets up. But hey, if you’re impatient and scoop it out while it’s still molten? I won’t tell.
Storage Options:
Leftovers? You might have some. I’m not judging. Just cover the pan with foil or toss the leftovers in a container and stick it in the fridge. It’s good for about 3 days. Reheat it in the oven if you want the topping crisp again or zap it in the microwave if you’re in “I need dessert NOW” mode. I’m usually in the latter camp.
Variations and Substitutions:
- Strawberry Rhubarb Crisp – Sub out a cup of rhubarb for strawberries. It’s a classic for a reason.
- Gluten-Free Rhubarb Crisp – Easy swap! Use gluten-free flour and certified GF oats. Done.
- Nutty Topping – Add chopped pecans or walnuts to the crumble for extra crunch. Sometimes I throw in sunflower seeds because they’re hanging out in my pantry.
- Low Sugar – Cut back the sugar if you like things on the tart side. Totally fine!
- Frozen Rhubarb – No fresh? No problem. Just thaw and drain it first.
What to Serve with Rhubarb Crisp?
- Vanilla Ice Cream – Warm crisp + cold ice cream = happiness.
- Whipped Cream – Light and fluffy. My kids love squirting it straight from the can.
- Greek Yogurt – If you’re trying to convince yourself this is breakfast. Been there.
- Fresh Berries – Fancy it up with a few on the side. Or just toss them on top!
Frequently Asked Questions:
Do I need to peel rhubarb?
Nope. Unless it’s super stringy, I leave the skin on. Who has time for peeling?
Can I make it ahead of time?
You sure can! Bake it the day before, refrigerate it, and then reheat it in the oven. It’s still so good.
Can I freeze it?
I’ve done it! Just bake, cool completely, wrap it up tight, and freeze. Reheat in the oven when you’re ready.
And there you have it—my go-to Rhubarb Crisp Recipe, full of nostalgia, butter, and way too much taste testing along the way. If you make it, I need to hear how it went. Did you add strawberries? Did you eat half the crumble before baking it? (No judgment—been there!) Leave a comment, send me a pic, or just shout across the garden fence like my grandma used to do. Can’t wait to hear from you!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Rhubarb Crisp Recipe
Ingredients
For the Filling
- 3 cups diced fresh rhubarb
- ½ cup granulated white sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon water
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice optional
For the Topping
- 1 cup rolled oats
- 1 cup packed brown sugar
- ½ cup all-purpose flour
- ½ cup unsalted butter cold and cubed
Instructions
Preheat the Oven
- Preheat the oven to 350°F (175°C). Lightly grease an 8-inch square baking dish with butter or non-stick cooking spray.
Prepare the Filling
- In a large mixing bowl, combine the diced rhubarb, granulated sugar, flour, water, ground cinnamon, and ground allspice (if using). Stir until the rhubarb is evenly coated and the mixture becomes slightly moist. Set aside.
Prepare the Topping
- In a separate mixing bowl, combine the rolled oats, packed brown sugar, and all-purpose flour. Add the cold cubed butter. Using a pastry cutter or clean fingertips, work the butter into the oat mixture until it forms a crumbly texture.
Assemble the Crisp
- Press approximately half of the oat topping mixture into the bottom of the prepared baking dish to form a light crust. Spread the rhubarb mixture evenly over this base layer. Sprinkle the remaining oat topping evenly over the rhubarb filling.
Bake the Crisp
- Place the dish in the preheated oven and bake for approximately 45 minutes, or until the filling is bubbling and the topping is golden brown.
Cool and Serve
- Allow the rhubarb crisp to cool for at least 10–15 minutes before serving. This dessert may be enjoyed warm or at room temperature. Optionally, serve with a scoop of vanilla ice cream or whipped cream.
Notes
- Substitute the all-purpose flour in both the filling and the topping with a gluten-free 1:1 baking flour blend.
- Ensure the rolled oats used are certified gluten-free, as conventional oats are often processed in facilities that handle gluten-containing grains.
- Confirm that all additional ingredients (such as baking sprays or flavorings) are gluten-free to avoid cross-contamination.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
