Rhubarb Crisp

Rhubarb Crisp is the kind of dessert that’s warm, buttery, and bursting with tart-sweet flavor in every bite. It was a springtime must in our family, and my Grandma June absolutely loved it. She looked forward to rhubarb season every year and kept chopped rhubarb stalks in the freezer so she could make it long after spring had passed. I remember helping her pick rhubarb from the garden, and she’d turn it into all kinds of treats, but crisp was always her favorite.

This recipe is simple and cozy, just like the one she used to make. No fancy ingredients, just real, familiar flavors that bake into something special. I like mine with a scoop of vanilla ice cream, but it’s just as good straight from the pan.

If you’ve got fresh rhubarb, this is the perfect way to use it. It comes together quickly, fills the kitchen with the best smell while it bakes, and tastes like a little piece of home.

Why You’ll Love This Recipe

• Uses simple pantry ingredients
• Perfect balance of sweet and tart
• Buttery oat topping adds great texture
• Easy to prep—no mixer needed
• Delicious warm or cold
• A great way to use fresh rhubarb
• Freezer-friendly for make-ahead desserts

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Rhubarb: Fresh rhubarb works best; chop into even pieces so it cooks evenly.
• Sugar: Balances out the tartness of the rhubarb.
• Cornstarch: Thickens the filling so it’s not too runny.
• Lemon juice: Brightens the flavor and enhances the tartness.
• Vanilla extract: Adds a warm, sweet depth to the filling.
• Old-fashioned oats – Give the topping a hearty, crisp texture—don’t use instant oats.
• All-purpose flour – Helps bind the topping and keeps it crumbly.
• Brown sugar – Adds rich, caramel-like sweetness; light or dark both work.
• Cinnamon – Adds a cozy, warm flavor that pairs well with the rhubarb.
• Salt – Just a pinch enhances all the flavors.
• Cold unsalted butter – Cold butter is key for a crumbly, crisp topping—cube it for easier mixing.

How to Make Rhubarb Crisp

• Step One: Preheat the oven to 350°F. Grease a 9-inch baking pan.
• Step Two: Toss the rhubarb, sugar, cornstarch, lemon juice, and vanilla extract in a large bowl until the rhubarb is well coated. Pour the mixture into the prepared baking dish.

• Step Three: In another large bowl, stir the oats, flour, brown sugar, cinnamon, and salt.
• Step Four: Add the cold butter cubes, and using your fingers (or a pastry cutter), work the mixture until it resembles coarse crumbs.
• Step 5: Sprinkle the oat mixture evenly over the rhubarb filling.
• Step Six: Bake for 40 to 45 minutes or until the topping is golden brown and the filling bubbles around the edges.
• Step Seven: Cool slightly before serving.

What to Serve With It

• Vanilla ice cream: A classic pairing. The cold, creamy ice cream melts into the warm crisp—perfection.
• Whipped cream: Light and airy, it adds a soft contrast to the crisp topping.
• Greek yogurt: For a slightly tangy and creamy option, especially nice when served for brunch.
• Custard or pouring cream: A cozy, old-fashioned way to enjoy it, especially warm from the oven.
• Fresh berries: Strawberries or raspberries on the side complement the rhubarb’s tartness nicely.

Variations and Substitutions

• Add strawberries: Swap out some of the rhubarb for fresh or frozen strawberries for a classic strawberry-rhubarb combo.
• Use quick oats: In a pinch, quick oats can be used, but the topping will be softer and less textured.
• Try a nut topping: Add chopped pecans or walnuts to the oat mixture for a nutty crunch.
• Use frozen rhubarb: No fresh rhubarb? Frozen works too—just thaw and drain off any excess liquid first.
• Cut the sugar: If you prefer a less sweet dessert, reduce the sugar slightly in both the filling and topping.

Storage Instructions

Get our FREE
e-cookbook

I want it!

We respect your privacy. Unsubscribe at anytime.

Let this rhubarb crisp recipe cool completely before storing. Cover the dish tightly with plastic wrap or transfer leftovers to an airtight container.

• Refrigerator: Store in the fridge for up to 4 days.
• Freezer: To freeze, wrap the baked and cooled crisp tightly or store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
• To Reheat: Warm in the oven at 350°F for 15–20 minutes, or microwave individual portions for about 30–60 seconds until heated through.

Recipe Tips and Tricks

• Use cold butter: This helps create a crumbly, crisp topping. Soft or melted butter will make it greasy and dense.
• Cut rhubarb evenly: Uniform pieces cook more evenly and give a better texture.
• Don’t skip the cornstarch: It thickens the filling and keeps it from getting watery.
• Use a large mixing bowl: Rhubarb can be juicy once mixed with sugar, so give yourself plenty of room to stir.
• Watch the bake time: The crisp is done when the topping is golden and the filling is bubbling around the edges.
• Let it cool slightly: This helps the filling set up and makes it easier to serve.
• Bake on a sheet pan: If your dish is very full, place it on a baking sheet to catch any drips.

What is the Difference Between Rhubarb Crisp and Crumble?

Rhubarb crisp and rhubarb crumble are very similar desserts, and the terms are often used interchangeably, but there’s a subtle difference between the two. 

A crisp typically has a topping made with oats, flour, butter, and sugar, which bakes into a crunchy, textured layer—hence the name. 

A crumble, on the other hand, usually skips the oats and sticks to a simple mixture of flour, butter, and sugar, resulting in a softer, more cake-like topping. 

Crisps are more common in North America, while crumbles are often seen in British and European recipes. Both are delicious—it just comes down to whether you prefer a crunch or a crumble on top.

Rhubarb Recipes

• Rhubarb Crumble Cake
• Rhubarb Bread
• Rhubarb Muffins
• Rhubarb BBQ Sauce

Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.