This rhubarb crisp recipe features tart, jammy rhubarb topped with a buttery oat crumble. It’s easy and delicious—the perfect spring dessert!
This rhubarb crisp recipe is the first thing I make when I come home with fresh rhubarb in the spring. The rhubarb bakes into a juicy, tangy filling underneath a buttery oat topping. It’s sweet, tart, crunchy, and saucy, and it couldn’t be easier to make. Step aside, strawberry rhubarb pie—this rhubarb crisp recipe is my favorite spring dessert!
Enjoy it on its own, or add a scoop of vanilla ice cream to take this recipe over the top. I love the contrast of the warm crisp with the cold ice cream, and it adds a little extra sweetness to balance the sour rhubarb. A dollop of whipped cream would be delicious too.
Rhubarb Crisp Ingredients
Here’s what you’ll need to make this rhubarb crisp recipe:
- Rhubarb, of course! Two pounds of fresh or frozen rhubarb stalks will do the trick. If you’re using frozen rhubarb, thaw and drain before using.
- Granulated sugar – For sweetening the tart rhubarb.
- Cornstarch – It makes the rhubarb juices thick and glossy.
- Orange juice and zest – They add citrusy fragrance and freshness to the tangy filling.
- All-purpose flour – It binds the crumble topping together. Spoon and level it to avoid packing too much into your measuring cup.
- Walnuts – They add nutty crunch to the oat topping.
- Brown sugar – It sweetens the topping. Dark and light brown sugar both work great!
- Whole rolled oats – Also called old fashioned oats, they become crisp and golden brown in the oven, giving the topping amazing texture and toasty flavor.
- Cinnamon – For warm, cozy depth of flavor.
- Unsalted butter – It adds rich flavor to the topping and helps it get nice and crisp.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
Recipe Variations
- Make it gluten-free: Use your favorite gluten-free flour blend or almond flour instead of all-purpose. If you use almond flour, reduce the butter by 2 tablespoons (using 1/4 cup total).
- Make it dairy-free: Use firm coconut oil instead of butter.
- Make a strawberry rhubarb crisp: Replace half the rhubarb with chopped fresh strawberries.
How to Make Rhubarb Crisp
This rhubarb crisp recipe couldn’t be simpler to make! Here’s how it goes:
First, prepare the rhubarb. If yours has leaves attached, trim them off and discard them. You’ll just need the stalks for this recipe.
Wash them well. Then, peel off any tough, stringy outer skin. Cut the rhubarb into 1/2-inch pieces.
Next, make the rhubarb filling. Toss the chopped rhubarb with the white sugar, cornstarch, and orange juice and zest.
Then, make the crumble topping. In a medium bowl, stir together the flour, brown sugar, oats, walnuts, cinnamon, and salt. Use your hands to work the butter into the oat mixture until it crumbles.
Assemble the rhubarb crisp. Spread the rhubarb mixture in a greased 8×8-inch baking dish. Sprinkle the oat crumble on top.
Bake in a 375°F oven until the crisp topping is golden brown and the rhubarb is soft and bubbling, 25 to 35 minutes.
Let cool for 5 minutes before serving with vanilla ice cream or whipped cream.
How to Store Rhubarb Crisp
If your family is anything like ours, you won’t have much (ok, any) rhubarb crisp left after the first night. But if you do happen to have leftovers, you can store them, covered, at room temperature for up to 2 days or for up to 4 days in the refrigerator.
Tip: Try leftover rhubarb crisp with a scoop of Greek yogurt for breakfast!
More Favorite Spring Desserts
If you love this recipe, try one of these fresh spring desserts next:
Want more rhubarb recipes? These strawberry rhubarb crumble bars are delicious.
Rhubarb Crisp
Serves 6
Prevent your screen from going dark
-
Preheat the oven to 375°F and grease an 8×8-inch baking dish.
-
In a large bowl, toss the rhubarb with the sugar, cornstarch, and orange juice and zest. Spread evenly in the prepared baking dish.
-
Make the topping: In a medium bowl, combine the flour, brown sugar, oats, walnuts, cinnamon, and salt. Use your hands to work in the butter until the mixture is crumbly and holds together when pinched.
-
Sprinkle the topping over the rhubarb mixture and bake for 25 to 35 minutes, or until the topping is golden brown and the rhubarb is soft and bubbling.
-
Remove from the oven and let cool for 5 minutes. Serve with vanilla ice cream.
**Make it dairy-free: Replace the butter with firm coconut oil.
This post contains affiliate links.