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This old-fashioned Rhubarb Crisp is the perfect spring dessert! Sweet-tart rhubarb, a buttery oat topping, and it’s so easy to make. Serve it warm!
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Nothing says spring quite like a good rhubarb crisp recipe. My grandma had a big rhubarb patch in the corner of her backyard, and every spring she’d send us home with armfuls of those bright red stalks. Her recipe for rhubarb crisp was simple but perfect – sweet, tart, and always topped with a buttery oat crumble. It’s one of those desserts that brings back cozy kitchen memories with every bite.
Over the years, I would get rhubarb in CSA boxes or from friends, neighbors, or relatives. This recipe is a great way to enjoy rhubarb with its buttery oatmeal topping and sweetly tart fruit. It’s simple to make and comes together pretty quickly. We like to serve it with a big scoop of vanilla ice cream.
If you’re searching for rhubarb crisp recipes that are easy to make and full of nostalgic flavor, this easy rhubarb crisp delivers every time. Whether you’re using fresh or frozen rhubarb, this rhubarb crisp with oats is a timeless dessert you’ll want to make again and again.
⭐ Why You’ll Love This Recipe
- Uses simple pantry ingredients
- Great way to use up fresh or frozen rhubarb
- A classic spring dessert that’s always a hit
- Sweet and tart with a crunchy oat topping
- Easy to make and even easier to love
🛒 Ingredients & Substitions
Rhubarb Crisp
- chopped rhubarb – substitute with a mix of rhubarb and strawberries for a twist
- all-purpose flour
- oatmeal – substitute with quick oats for a softer texture
- light brown sugar – substitute with dark brown sugar for a richer flavor
- melted butter – substitute with margarine or coconut oil
- ground cinnamon
Sugar Sauce
- granulated sugar
- cornstarch – substitute with arrowroot powder
- cold water
- vanilla extract
✨ Variations
- Rhubarb and strawberry combo – Swap half of the rhubarb for sliced strawberries.
- Add chopped nuts – Mix chopped pecans or walnuts into the topping for added crunch.
- Make it gluten free – Use a gluten-free flour blend and certified gluten-free oats.
- Rhubarb crisp with oats and coconut – Add ¼ cup shredded coconut to the topping for a tropical twist.
🥄 How to Make Rhubarb Crisp
🔥 Tips
- If using frozen rhubarb, thaw it thoroughly and drain well to prevent excess moisture.
- Press the bottom crust firmly for a more structured base.
- Let it cool slightly before serving, allowing the sauce to thicken.
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❓ FAQs
Old-fashioned oats work best. You can use quick oats, but the texture will be softer.
Yes. You can assemble the crisp a few hours ahead and bake it when ready, or bake it and reheat it before serving.
Definitely. This easy rhubarb crisp also works well with strawberries, apples, berries, peaches, or a combo.
Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Yes, rhubarb crisp should be refrigerated after it has cooled completely.
While it can sit out at room temperature for up to 24 hours, storing it in the refrigerator will keep it fresh longer and prevent any spoilage. Just cover the baking dish tightly with plastic wrap or foil, or transfer leftovers to an airtight container. It will keep in the fridge for up to 4 days.
Before serving, you can reheat individual portions in the microwave or warm the whole dish in the oven at 300°F until heated through.
While the crisp is warm, it is typical for the fruit juices to be a little runnier than after it has had a chance to cool. As long as you used the right amount of thickener, it will gel as it cools down.
📝 Notes
Rhubarb Crisp can be frozen!
To freeze Rhubarb Crisp before baking, prepare the recipe as directed up to the baking point. Wrap it well in plastic wrap and add a layer of aluminum foil or the casserole dish lid (if it comes with one) over the top. Allow it to thaw completely. Remove the plastic wrap and aluminum foil before baking as instructed in the recipe.
To freeze Rhubarb Crisp after baking, allow the food to cool completely before wrapping well in plastic wrap. Add a layer of aluminum foil or the casserole dish lid (if it comes with one) over the top. To reheat, allow the crisp to thaw completely. Remove the plastic wrap and cover the dish with aluminum foil. Bake in a 350°F oven until warm, removing the aluminum foil the last few minutes to help crisp up the topping.
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Rhubarb Crisp
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Equipment
Ingredients
For the Crisp:
- 4 cups rhubarb, chopped
- 1-¼ cups all-purpose flour
- 1 cup oatmeal
- 1-¼ cups light brown sugar, packed
- ½ cup butter, melted
- 1 teaspoon ground cinnamon
Sugar Sauce:
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup cold water
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Lightly spray or butter a 7-inch x 11-inch or 8.5-inch x 11-inch baking dish and set aside.
- Mix together the flour, oats, cinnamon, brown sugar, and melted butter.
- Press one-half of the crumb mixture into the prepared baking dish.
- Add chopped rhubarb atop the pressed-in crumb mixture in the baking dish.
- Whisk sugar, cornstarch, and water together in a glass bowl. Microwave until thick, clear, and bubbly – approximately 3-5 minutes. Remove from the microwave and whisk in the vanilla. Pour the sugar sauce evenly over rhubarb.
- Top with evenly with the remaining crumb mixture.
- Bake until edges are bubbling and the crumb topping is browned, about 30-40 minutes.
- Cool slightly before serving.
Notes
🥡 STORAGE
- Store leftovers covered in the refrigerator for up to 4 days.
♨️ REHEATING
- Reheat individual portions in the microwave for 20-30 seconds.
- Warm in a 300°F oven until heated through.
- The air fryer is not recommended, as the topping may overcook.
- Reheating in a skillet is not ideal for this dessert.
❄️ FREEZING
- Cool completely before wrapping tightly and freezing. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
💡 TIPS FOR BEST RESULTS
- If using frozen rhubarb, thaw it first and then drain.
- For a thicker sauce, increase the cornstarch to 2-½ tablespoons.
- Serve warm with whipped cream or vanilla ice cream.
- Let cool slightly before serving to allow the filling to set.
🍳 ALTERNATE COOKING METHODS
- The oven is the only recommended method for this recipe.
- Not suitable for air fryer, microwave baking, or stovetop methods.
♻️ LEFTOVERS
- Use leftover rhubarb crisp as a topping for yogurt, pancakes, or oatmeal.
- Tastes great chilled, at room temperature, or gently rewarmed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfect recipe. I recommend this recipe. Toss all the other rhubarb crisp recipes! Very easy to make following your recipe card exactly. I used parchment paper only in 8×8 Pyrex dish. It is delicious! Thank you for sharing your expertise with us.
I made it yesterday and this was the first time I worked with rhubarb. It was de.
This recipe is very good! Easy to follow too. The only thing I have to say is microwave the filling 1 minute at a time because microwaves vary.
I made this last night to take to work today. Everyone raved about. I made it in a 9×9 pan and it turned out perfectly. I also used frozen rhubarb ( I didn’t thaw it first) and it was great. I will be making this again!
If you wanted to add strawberries to it for a strawberry rhubarb crisp…how much would you suggest? Sugar? Thanks!
I have not tried it this way so this is only a guess. But I would try 2 cups rhubarb and 2 cup fresh strawberries. If you try it I would love to know your thoughts in case any one else has the same question!
I plan to make this with some frozen rhubarb. When is thawed out there’s a fair amount of juice. Can I use that juice for the one cup of water? Or should I mix the juice in with the rhubarb and measure to include both to get the four cups of rhubarb?
Thawing frozen rhubarb before making a rhubarb crisp is generally recommended. This helps to remove excess moisture that can be released when frozen rhubarb thaws, preventing the crisp from becoming too watery.
You can thaw frozen rhubarb by placing it in a strainer over a bowl to catch the liquid and letting it sit in the refrigerator for a few hours or overnight. Once it’s thawed and excess moisture has been drained, you can use it in the recipe.
And yes, using the thawed water or juice seems like it would work just fine in place of the one cup of water.