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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!

Angled view of a slice of rhubarb crisp on a plate, with crisp topping and red rhubarb filling.

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Rhubarb Crisp Recipe

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
Overhead shot of ingredients for rhubarb crisp including flour, oats, brown sugar, cinnamon, butter, and chopped rhubarb.

🛒 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

Chopped rhubarb spread out in a clear glass baking dish, ready to be used in the crisp.
Sugar sauce being poured over chopped rhubarb in a baking dish for rhubarb crisp.
Hand sprinkling oat crumb mixture over rhubarb and sugar sauce in a baking dish.

🔥 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

What kind of oats should I use for rhubarb crisp with oats?

Old-fashioned oats work best. You can use quick oats, but the texture will be softer.

Can I make this ahead of time?

Yes. You can assemble the crisp a few hours ahead and bake it when ready, or bake it and reheat it before serving.

Is this rhubarb crisp recipe good with other fruit?

Definitely. This easy rhubarb crisp also works well with strawberries, apples, berries, peaches, or a combo.

What’s the best way to serve rhubarb crisp?

Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Does Rhubarb Crisp need to be refrigerated?

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.

Why is my Rhubarb Crisp runny?

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.

🍽️ Other Recipes You May Enjoy

Square crop of a rhubarb crisp serving with oat topping and juicy filling on a white plate.
4.50 from 270 votes
Servings: 10 servings

Rhubarb Crisp

By Jamie Sherman
This Rhubarb Crisp has a buttery oat topping with a layer of sweet and tart rhubarb below. This recipe is a simple and delicious way to enjoy rhubarb!
Prep: 15 minutes
Cook: 40 minutes
Additional Time: 10 minutes
Total: 1 hour 5 minutes
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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

Calories: 354kcal, Carbohydrates: 66g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 24mg, Sodium: 85mg, Potassium: 215mg, Fiber: 2g, Sugar: 47g, Vitamin A: 334IU, Vitamin C: 4mg, Calcium: 75mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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27 Comments

  1. Janet Wright says:

    I would like to make this for a potluck in a 9×13” baking dish. Would I double this recipe or use 1 1/2 times, I’m knew to baking?

    Reply
    1. Jamie says:

      Yes, double it.

      Reply
  2. Kristen says:

    I just started growing rhubarb in my garden last year. Do you know when to pick it for this recipe? Thanks!

    Reply
    1. Jamie says:

      Rhubarb can be picked whenever it looks ripe (long stems, dark red in color, streaked green with fully-unfurled leaves) until around August when it’s best to leave it to recover for next year. To harvest, just reach down the stem towards the base and give it a sharp tug upwards, so it comes away.

      Reply
    2. Sandy says:

      I’ve read that if you just planted to let it have a growing season before picking. Also, once you can pick, be sure and remove the stalks with the flower. If you don’t, growth will stop and your season of picking will end too soon.

      Reply
      1. Lynne Hoyt says:

        Also if you let it go to seed you will have 400 rhubarb plants all over the garden!! Voice of experience!

        Reply
  3. Annette says:

    Thanks so much for this recipe. I made it as is except I used rhubarb and blue berries. Family liked it so much, that I made it 3 times in a month!!

    Reply
  4. Patty says:

    I would love to try your strawberry – rhubarb crisp.

    Reply
  5. Renee says:

    Can we put pineapple in with the rhubarb?

    Reply
    1. Jamie says:

      I don’t see why not 😊

      Reply
  6. Norma D Morrison says:

    Question, old- fashioned oatmeal or quick oatmeal?
    Thanks

    Reply
    1. Jamie says:

      Either will work ok for this recipe.

      Reply
  7. Larry Armstrong says:

    You would never believe,(until you try it), how much better this is with a Tbsp of grated orange rind mixed in with the rhubarb!

    Reply
    1. Jamie says:

      Thanks for the suggestion, Larry! I’ll have to try it that way the next time!

      Reply
  8. Kay Kearly says:

    I used half rhubarb and half raspberries when I tried theis. OMG!!!!n It was SO darn good.

    Reply
  9. Barbara says:

    I would LOVE your strawberry rhubarb pie recipe, too!!

    Reply
  10. Beth Walsh says:

    I have made this recipe for years it is a family favorite. I have a strawberry – rhubarb crumb pie which could be close to your grandmother’s.

    Reply