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Rhubarb Crisp Recipe

This rhubarb crisp is the perfect balance of tart and sweet, with a buttery oat topping that stays crisp. Easy, nostalgic, and totally foolproof.
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Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Course: Dessert
Cuisine: American
Keyword: Rhubarb Crisp, rhubarb crunch, rhubarb desserts recipe
Servings: 8 Servings

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.