Easy Rhubarb Crisp with Buttery Oat Crumble

Name: Rhubarb Crisp
Prep time: 25 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4 cups fresh rhubarb, chopped (about 1 1/2 pounds); 1 cup granulated sugar; 1 tablespoon cornstarch; 1 teaspoon vanilla extract; 1 cup rolled oats; 1 cup all purpose flour; 1/2 cup brown sugar (packed); 1/2 cup unsalted butter, melted; 1/2 teaspoon ground cinnamon; A pinch of salt

By:

Ruby Bennett

Published:

June 14, 2026

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why make this recipe

This rhubarb crisp is the kind of dessert that comes together fast and tastes like spring in a dish. The tartness of fresh rhubarb pairs perfectly with a sweet, buttery oat crumble. It uses simple pantry ingredients and fresh rhubarb, making it ideal for family meals or a spring dinner sweet finish. The recipe is straightforward and does not require complex techniques. Plus, it is lower in calories than many fruit desserts, with about 250 300 calories per serving. If you have never tried The Crisp That Converts Rhubarb Skeptics, this easy version is a great place to start.

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how to make Rhubarb Crisp

Making a rhubarb crisp from scratch is simple. Start by preparing the rhubarb filling: chop fresh, firm rhubarb stalks into 1/2 inch pieces (do not peel them, just trim the ends and discard the leaves, which are toxic). Toss the rhubarb with granulated sugar, cornstarch, and a splash of vanilla extract. The cornstarch helps thicken the juices as it bakes. Spread the mixture evenly in a greased 9×9 baking dish.

For the oat crumble topping, combine rolled oats, all purpose flour, brown sugar, cinnamon, a pinch of salt, and melted butter. Mix until crumbly and clumpy. Sprinkle the topping evenly over the rhubarb. Bake at 350°F (175°C) for 30 35 minutes, until the topping is golden brown and the filling bubbles around the edges. Let it cool slightly before serving so the filling sets. This recipe yields 8 servings. For a classic rhubarb crisp you can also follow an allrecipes rhubarb crisp recipe for a similar approach.

Ingredients :

4 cups fresh rhubarb, chopped (about 1 1/2 pounds)
1 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 cup rolled oats
1 cup all purpose flour
1/2 cup brown sugar (packed)
1/2 cup unsalted butter, melted
1/2 teaspoon ground cinnamon
A pinch of salt

Directions :

Preheat oven to 350°F (175°C). Grease a 9×9 inch baking dish.
In a large bowl, mix chopped rhubarb, granulated sugar, cornstarch, and vanilla extract until well coated.
Spread the rhubarb mixture evenly in the prepared baking dish.
In another bowl, combine oats, flour, brown sugar, melted butter, cinnamon, and salt. Stir until crumbly.
Sprinkle the oat mixture evenly over the rhubarb layer.
Bake for 30 35 minutes, until the topping is golden brown and the fruit filling is bubbly.
Let the crisp cool for about 10 minutes before serving. Serve warm.

how to serve Rhubarb Crisp

This rhubarb crisp is best enjoyed warm from the oven. Spoon it into bowls and top with a scoop of vanilla ice cream or a dollop of whipped cream for a classic pairing. For a less sweet option, serve with plain Greek yogurt. The contrast of cold cream against the warm, tangy fruit makes every bite satisfying. It also pairs well with a drizzle of heavy cream or custard. Leftovers can be reheated, but the texture is best fresh.

how to store Rhubarb Crisp

Cool the crisp completely to room temperature. Cover the dish with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days. The topping may soften over time. To restore crunch, reheat in a 350°F oven for 10 15 minutes instead of using the microwave. You can also freeze the crisp for up to 2 months; thaw it in the refrigerator before reheating. For best results, reheat in the oven to maintain that golden, crunchy topping.

tips to make Rhubarb Crisp

Follow these simple tips for the best rhubarb crisp:

Cut rhubarb into even 1/2 inch pieces for uniform cooking.
Adjust sugar based on tartness: young stalks are less tart, so you may use slightly less sugar.
Use cold butter for a flakier, crumbly topping; use melted butter for a chewier texture.
Add a pinch of nutmeg or ginger to the topping for extra warmth.
Let the crisp rest 5 10 minutes after baking to allow the filling to set before serving.
The topping can be made ahead and stored in the refrigerator for up to a day.

variation (if any)

There are many ways to customize this rhubarb crisp:

Add 1 cup of sliced strawberries or chopped apples to the rhubarb for a mixed fruit crisp.
Stir 1/2 cup of chopped pecans or walnuts into the oat topping for extra crunch.
Replace some of the granulated sugar with maple syrup or honey for a deeper flavor.
Add a pinch of nutmeg or ginger to the spiced topping.
For a gluten free version, substitute all purpose flour with a 1:1 gluten free flour blend and use certified gluten free oats.

For more ideas, check out the Traditional Rhubarb Crisp on our site, which shares another classic take on this dessert. You can also find variations for a homemade rhubarb crisp online.

FAQs

What is rhubarb crisp?

Rhubarb crisp is a baked dessert made with a tangy rhubarb filling and a crunchy oat and brown sugar topping. It is a popular American fruit crisp often served warm with ice cream or whipped cream.

How do you make rhubarb crisp from scratch?

Toss chopped fresh or frozen rhubarb with sugar, a thickener like cornstarch or flour, and optional vanilla. Mix oats, flour, brown sugar, butter, and spices for the topping. Layer filling in a baking dish, cover with topping, and bake until bubbly and golden.

Can you use frozen rhubarb for crisp?

Yes, frozen rhubarb works well. Thaw and drain excess liquid, or add a little extra thickener to compensate for the extra moisture. Adjust sugar slightly if desired.

How long to bake rhubarb crisp at 350 degrees?

Bake at 350 degrees Fahrenheit for 40 to 50 minutes, until the filling bubbles around the edges and the topping is golden brown. For a 9×9 dish, check around 45 minutes.

What to serve with rhubarb crisp?

Serve warm with vanilla ice cream, whipped cream, or a drizzle of heavy cream. It also pairs well with custard or Greek yogurt for a lighter option.

Is rhubarb crisp healthy?

Rhubarb is low in calories and a good source of fiber and vitamin K. However, the crisp topping adds sugar and butter, so enjoy it in moderation as part of a balanced diet.