Rhubarb Crisp Recipe
Warm, jammy rhubarb bubbling under a golden, buttery oat topping—if that doesn’t get your taste buds tingling, I don’t know what will. Rhubarb Crisp is one of those cozy, comforting desserts that instantly makes a kitchen feel like home. It’s tart, it’s sweet, it’s simple… and when done right, it’s absolutely unforgettable.
I’ve been baking this rhubarb crisp recipe for over a decade now—ever since my neighbor handed me a bunch of fresh rhubarb from her overflowing backyard patch. At first, I had no clue what to do with those ruby-red stalks, but after a bit of trial (and delicious error), this became my go-to springtime dessert. It’s now a family favorite, and I’m thrilled to share it with you.
Today, I’m giving you everything: the perfected core recipe, the secrets behind its irresistible texture, pro tips for crisp success, fun variations like strawberry rhubarb and gluten-free options, and even storage tricks for leftovers (if there are any!).
So whether you’re a rhubarb rookie or a crisp connoisseur, buckle up—your new favorite dessert is just a few scrolls away.
Why This Rhubarb Crisp Recipe is the Best
Crisp, Buttery Topping: It stays crisp, thanks to cold butter and the perfect oat-to-flour ratio.
Perfectly Balanced Flavor: Tart rhubarb with just the right hit of sugar, plus warm spice notes.
Simple Ingredients: Nothing fancy here—just pantry staples and fresh rhubarb.
Easy Method: No mixer, no fuss. Just mix, sprinkle, and bake.
Thoroughly Tested: I’ve prepared this dish more times than I can remember. It works. Every. Single. Time.
Ingredient Spotlight: Ingredients for Rhubarb Crisp
Rhubarb
Fresh vs. Frozen: Both work! If using frozen, thaw and drain well to avoid a soupy crisp.
How to Prep: Wash thoroughly, trim off leaves (they’re toxic), and slice into ½-inch chunks.
Quick Tip: Rhubarb’s tart bite mellows beautifully when baked. Don’t fear the sour!
For the Topping
Flour: All-purpose works best. For gluten-free, use a 1:1 baking flour blend.
Oats: Rolled oats are the gold standard—great chew and hold. Skip quick oats; they get mushy.
Sugars: Brown sugar adds a caramel note; granulated keeps it crisp. The combo = magic.
Butter: Use cold, cubed butter. It creates those irresistible buttery crumbles.
Spices: Cinnamon is classic. A pinch of nutmeg or ginger adds complexity.
Nuts (Optional): Chopped pecans or walnuts add crunch and richness.
For the Filling
Sugar: Adjust based on rhubarb’s tartness. Start with ¾ cup for 5 cups rhubarb.
Thickener: Cornstarch is my go-to—smooth, reliable. Flour and tapioca work too.
Extras: A splash of vanilla, orange zest, and a pinch of salt really elevate the flavor.
Step-by-Step Instructions for Rhubarb Crisp
Make the Filling
Preheat your oven to 375°F (190°C).
In a large bowl, combine:
5 cups rhubarb (fresh or thawed)
¾ cup granulated sugar (adjust as needed)
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 teaspoon orange zest
Pinch of salt
Toss everything together until rhubarb is evenly coated.
Spread the mixture evenly into a buttered 9×13-inch baking dish.
Make the Topping
In another bowl, mix:
1 cup rolled oats
¾ cup all-purpose flour
½ cup brown sugar
¼ cup granulated sugar
1 teaspoon cinnamon
Optional: ½ cup chopped nuts
Add ½ cup cold, cubed unsalted butter.
Use a pastry cutter or your hands to mix until the mixture looks like coarse crumbs.
Assemble & Bake
Sprinkle the topping evenly over the rhubarb filling.
Bake at 375°F (190°C) for 40–50 minutes, until the top is golden and the filling is bubbling.
Cool for at least 15 minutes before serving.
Pro Tips for Success
Don’t overmix the topping. You want clumps!
Taste a bit of raw rhubarb—if it’s super tart, add an extra tablespoon of sugar.
Let it cool after baking to avoid a runny filling.
Keep that butter cold until the last second!
Use a thickener—it helps prevent a soggy bottom.
Variations & Customizations
Strawberry Rhubarb Crisp: Replace 2 cups of rhubarb with chopped strawberries.
Apple Rhubarb Crisp: Add 2 cups of peeled, sliced apples.
Gluten-Free Rhubarb Crisp: Use gluten-free flour and certified gluten-free oats.
Nut-Free Version: Skip the nuts—still delicious.
Spiced Up: Sprinkle in a bit of cardamom or some ground ginger.
Low-Sugar Version: Use ⅓ cup coconut sugar and 1 tsp stevia blend.
Serving Suggestions
Vanilla Ice Cream: The ultimate pairing.
Fresh Whipped Cream: Light, airy, and indulgent.
Custard or Crème Anglaise: Elegant and nostalgic.
For more delicious treats, don’t miss our Raspberry Muffins with Cream Cheese or our cozy Blueberry Cottage Cheese Muffins.
Storage & Reheating Instructions
Room Temp: Keep covered on the counter for up to 2 days.
Fridge: Store in an airtight container for up to 5 days.
Reheat: In the oven at 350°F for 10–15 minutes for crisp topping.
Microwave: Fine for quick reheats, but topping gets soft.
Freezing:
Baked: let it cool down entirely before freezing for a maximum of 2 months.
Unbaked: Assemble, wrap well, freeze. Bake from frozen with 10 extra minutes.
Troubleshooting Common Rhubarb Crisp Issues
Why is my topping soggy?
Too much liquid in the filling, overmixed topping, or butter melted too early.
Why is my filling too runny?
You likely didn’t use enough thickener or the rhubarb released excess water.
Can I make rhubarb crisp ahead of time?
Absolutely! Make the filling and topping separately, refrigerate, then assemble and bake when ready.
FAQ about Rhubarb Crisp
What does rhubarb taste like?
Tart, tangy, and citrusy. Think lemon meets green apple.
When is rhubarb in season?
Spring to early summer—typically April through June.
Is rhubarb a fruit or vegetable?
It’s technically a vegetable, but we treat it like a fruit in desserts.
Can I use less sugar in rhubarb crisp?
Yes, but taste your rhubarb first—it varies in tartness.
Conclusion & Call to Action
There’s something special about a dessert that’s both nostalgic and timeless. Rhubarb Crisp is that dish for me—simple ingredients, unforgettable flavor, and always a crowd-pleaser.
Did you make this Rhubarb Crisp? I’d love to know how it turned out! Please leave a comment and rating below, or tag your creation on Instagram using #TastyGoodRecipes!
For more comforting bites, check out our Garlic Rosemary Focaccia Muffins or these breakfast favorites like Cottage Cheese Breakfast Muffins and Lemon Blueberry Muffins.
Rhubarb Crisp Recipe
Ingredients
For the Filling:
- 5 cups rhubarb chopped (fresh or frozen, thawed and drained)
- ¾ cup granulated sugar adjust based on tartness
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- Pinch of salt
For the Topping:
- 1 cup rolled oats
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter cold and cubed
- Optional ½ cup chopped pecans or walnuts
Instructions
Make the Filling:
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine rhubarb, sugar, cornstarch, vanilla, orange zest, and salt. Toss to coat.
- Spread the rhubarb mixture evenly into a buttered 9x13-inch baking dish.
Make the Topping:
- In a separate bowl, mix oats, flour, brown sugar, granulated sugar, cinnamon, and nuts if using.
- Add the cold butter and use your fingers or a pastry cutter to blend until crumbly.
Assemble and Bake:
- Sprinkle the topping evenly over the rhubarb mixture.
- Bake for 40–50 minutes, until the topping is golden and the filling is bubbly.
- Cool for at least 15 minutes before serving to allow the filling to set.
Notes
- If using frozen rhubarb, thaw and drain excess liquid to avoid a runny filling.
- Taste your rhubarb beforehand—adjust sugar accordingly.
- Let the crisp rest before serving for a better texture.
- Gluten-free? Swap flour with a certified GF 1:1 blend and use certified GF oats.
- Top with vanilla ice cream or whipped cream for a classic touch.
