If you’re looking for a simple, crowd-pleasing way to use fresh rhubarb, this rhubarb crisp is your answer. It’s sweet, tangy, and comes together with basic pantry staples—no mixer or special equipment required.
Whether you’ve got rhubarb growing in your backyard or picked some up at the market, this is a great way to let its bold flavor shine. New to baking with rhubarb? No worries—I’ll walk you through everything from choosing stalks to storing leftovers.
Let’s dive in.
Why You’ll Love This Rhubarb Crisp
- Quick and simple: No fancy steps or tools—just mix, top, and bake.
- Perfect balance: The tart rhubarb pairs beautifully with a sweet, buttery oat topping.
- Versatile: Easy to adjust for dietary needs, freeze ahead, or feed a crowd.
- Great any time of year: Especially tasty in spring and summer when rhubarb is fresh, but works great with frozen, too.
Choosing and Prepping Rhubarb
Fresh rhubarb makes all the difference. Here’s how to choose the best stalks:
- Color: Look for bright red or pink stalks.
- Texture: Stalks should be firm, not soft or floppy.
- Length: Aim for at least 10 inches long.
- Avoid: Spots, mold, or bruising.
⚠️ Important: Rhubarb leaves are toxic—cut them off and discard them immediately.
How to Prep:
- Rinse stalks under cold water to remove any dirt.
- Trim off the ends.
- No need to peel unless stalks are thick and stringy—use a veggie peeler if needed.
- Slice into ½-inch pieces for even cooking.
Storage Tips:
- Use within 5 days when fresh.
- To freeze, spread pieces on a sheet pan, freeze until solid, then transfer to freezer bags.
- Use frozen rhubarb straight from the freezer—don’t thaw it first or it’ll release too much water.
💡 Note: 1 pound of rhubarb = about 3 cups chopped.
What You’ll Need
Rhubarb Filling:
- 4 cups chopped rhubarb (fresh or frozen)
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon vanilla extract (optional, but adds a nice touch)
Crisp Topping:
- 1 cup rolled oats
- ¾ cup packed brown sugar
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- Pinch of salt
- ½ cup cold unsalted butter, cubed
Substitutions & Additions:
- Gluten-free? Use GF oats and flour.
- Dairy-free? Swap butter for coconut oil (flavor will change).
- Add-ins: Chopped nuts, shredded coconut, or a dash of maple syrup.
- Want a bigger batch? Double all ingredients and use a 9×13-inch dish.
How to Make Rhubarb Crisp (Step-by-Step)
Step 1: Preheat the oven
Set to 375°F (190°C).
Step 2: Mix the filling
In a bowl, combine:
- Chopped rhubarb
- Granulated sugar
- Flour
- Vanilla (if using)
Stir well, then spread evenly in a greased 8×8-inch baking dish.
Step 3: Make the topping
In a separate bowl, mix:
- Oats
- Brown sugar
- Flour
- Cinnamon
- Salt
Add the cold butter cubes. Use a pastry cutter or your hands to blend until crumbly.
Step 4: Add topping
Sprinkle evenly over the rhubarb mixture. Make sure all the fruit is covered.
Step 5: Bake
Bake uncovered for 35–40 minutes, until:
- Topping is golden brown
- Filling is bubbling at the edges
🔧 If the top browns too quickly, cover loosely with foil for the last 10 minutes.
Step 6: Cool & serve
Let it rest for 15–20 minutes before serving to allow it to set. Serve warm, room temp, or chilled.
Optional but recommended: Top with vanilla ice cream or whipped cream.
Fun Variations to Try
Fruit Combos:
- Rhubarb + Strawberries (classic)
- Rhubarb + Blueberries, raspberries, or apples
Use a 50/50 mix with rhubarb for best balance.
Topping Twists:
- Add chopped pecans or almonds
- Mix in shredded coconut
- Use maple syrup instead of part of the sugar
Flavor Boosts:
- Try nutmeg or cardamom instead of cinnamon
- Add orange zest to the filling
Mini Crisps:
- Use ramekins for individual servings
- Bake for 25–30 minutes
Make-Ahead & Storage Tips
Make ahead:
- Assemble the crisp and refrigerate (unbaked) for up to 24 hours.
- Or prep the topping and keep in a zip bag until ready.
Freeze before baking:
- Assemble in a freezer-safe dish.
- Wrap tightly with foil and plastic wrap.
- Freeze up to 3 months.
- Bake straight from frozen at 375°F for 55–60 minutes (uncover for last 15 min).
Freeze after baking:
- Cool completely, cut into portions, and freeze in containers.
- Reheat in the oven or microwave.
Leftovers:
- Store covered in the fridge for up to 5 days.
- Reheat at 350°F for 10–15 min or microwave individual portions for 30–60 seconds.
🍴 Pro Tip: Reheat covered with foil to keep the topping from drying out.
Final Thoughts
This rhubarb crisp is everything a cozy dessert should be—warm, crisp, tangy, and easy. It’s a go-to recipe for spring and summer but just as satisfying any time you need a comforting sweet treat. With a few tweaks, you can make it suit any crowd or craving.
Printable Recipe: Rhubarb Crisp
Prep Time: 15 minutes
Cook Time: 40 minutes
Serves: 6
Ingredients:
- 4 cups chopped rhubarb (½-inch pieces)
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon vanilla extract (optional)
- 1 cup rolled oats
- ¾ cup packed brown sugar
- ½ cup all-purpose flour
- ½ teaspoon cinnamon
- Pinch of salt
- ½ cup cold unsalted butter, cubed
Instructions:
- Preheat oven to 375°F.
- In a bowl, toss rhubarb with sugar, flour, and vanilla.
- Pour into a greased 8×8-inch baking dish.
- In another bowl, mix oats, brown sugar, flour, cinnamon, and salt.
- Add butter and blend until crumbly.
- Sprinkle topping over rhubarb.
- Bake 35–40 min until topping is golden and filling bubbles.
- Cool for 15–20 min. Serve warm, chilled, or with ice cream.