Delicious Rhubarb Crisp Recipe
This rhubarb crisp recipe features tart, jammy rhubarb topped with a buttery oat crumble. It’s easy and delicious—the perfect spring dessert!
This rhubarb crisp recipe is the first thing I make when I come home with fresh rhubarb in the spring. The rhubarb bakes into a juicy, tangy filling underneath a buttery oat topping. It’s sweet, tart, crunchy, and saucy, making it my favorite spring dessert!
Enjoy it on its own, or add a scoop of vanilla ice cream to elevate this dish. The contrast of the warm rhubarb crisp with cool ice cream brings perfect harmony between sweet and tart flavors. A dollop of whipped cream would also pair wonderfully.
Rhubarb Crisp Ingredients
Here’s what you’ll need to make this rhubarb crisp:
| Ingredient | Quantity |
|---|---|
| Rhubarb | 2 pounds (fresh or frozen) |
| Granulated sugar | For sweetening |
| Cornstarch | Thickening |
| Orange juice and zest | 1-2 tbsp |
| All-purpose flour | 1 cup |
| Walnuts | 1/2 cup (chopped) |
| Brown sugar | 1/2 cup |
| Whole rolled oats | 1 cup |
| Cinnamon | 1 tsp |
| Unsalted butter | 1/2 cup |
| Sea salt | 1/4 tsp |
Find the complete recipe with measurements below.
Recipe Variations
- Make it gluten-free: Use gluten-free flour or almond flour, reducing butter to 1/4 cup.
- Make it dairy-free: Substitute firm coconut oil for butter.
- Make a strawberry rhubarb crisp: Replace half the rhubarb with chopped fresh strawberries.
How to Make Rhubarb Crisp
This rhubarb crisp recipe couldn’t be simpler! Here’s how to make it:
- Prepare the rhubarb: Trim off any attached leaves and cut into 1/2-inch pieces.
- Make the filling: Toss chopped rhubarb with sugar, cornstarch, orange juice, and zest.
- Make the crumble topping: In a bowl, mix flour, brown sugar, oats, walnuts, cinnamon, and salt. Work in butter until crumbly.
- Assemble: Spread rhubarb mixture in a greased 8×8 baking dish, then sprinkle with oat crumble.
- Bake: At 375°F for 25 to 35 minutes until golden brown and bubbling. Let cool for 5 minutes before serving.
How to Store Rhubarb Crisp
If there are leftovers, store them covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Tip: Try leftover rhubarb crisp with Greek yogurt for breakfast!
More Favorite Spring Desserts
If you loved this recipe, check out these fresh spring desserts:
- Strawberry Rhubarb Crumble Bars