There’s something undeniably nostalgic about rhubarb crisp. Maybe it’s the way that tart rhubarb melts into a jammy, ruby-red filling, or how the golden, buttery oat topping crackles just the right amount. Either way, rhubarb crisp is the kind of dessert that feels like a hug from your grandma—or at least a taste of simpler times.
If you’ve never worked with rhubarb before, don’t worry—it’s easier than it looks. Rhubarb is one of my all time favorite early summer treats. There’s nothing like it’s sweet/tart combination and the way it is delicious in pretty much any dessert. Ready to get cozy? Let’s make some rhubarb crisp.
What You’ll Need
For the filling:
- 6 cups chopped rhubarb (fresh or frozen, cut into ½-inch pieces)
- ¾ cup granulated sugar (adjust based on how tart your rhubarb is)
- 1 tablespoon cornstarch (to help thicken the filling)
- 1 teaspoon vanilla extract
For the topping:
- 1 cup rolled oats
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
How to Make It
- Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish (or similar).
- Make the filling: In a large bowl, combine rhubarb, sugar, cornstarch, and vanilla. Toss until evenly coated, then spread it evenly in the prepared baking dish.
- Mix the topping: In a separate bowl, stir together oats, flour, brown sugar, cinnamon, and salt. Drizzle in the melted butter and mix until crumbly.
- Assemble: Sprinkle the topping evenly over the rhubarb mixture.
- Bake: Place in the oven and bake for 40–45 minutes, or until the filling is bubbly and the topping is golden brown.
- Cool slightly: Let it sit for 10–15 minutes before serving—it helps the filling set a bit.
Tips & Variations
- Add strawberries for a classic combo: Try 3 cups rhubarb + 3 cups strawberries.
- Make it gluten-free by using almond flour or a GF flour blend.
- Brighten that color with a bit of Jell-O: This is one of my grandma’s tricks – sprinkle in a bit of strawberry jell-o powder after you’ve chopped your rhubarb and it’ll give it an extra pop of color and sweetness.
- Serving suggestion: Warm with a scoop of vanilla ice cream or a dollop of whipped cream. (Trust me on this one.)
Rhubarb crisp is more than just a dessert—it’s a celebration of summer, of simple pleasures, and of recipes that don’t require a stand mixer or a pastry degree to taste like home.
Whether you’re picking rhubarb from your garden or grabbing a bundle at the farmer’s market, this crisp is the perfect way to put it to delicious use. Bake one for your next picnic, potluck, or just an early summer night dinner—you won’t regret it.
Happy baking! 🥄
Rhubarb Crisp
Ingredients
Filling
- 6 cups chopped rhubarb
- 3/4 cup sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
Topping
- 1 cup rolled oats
- 3/4 cup flour
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter melted
Instructions
- Preheat oven to 375 °F
- Grease a 9×9 in baking dish
- Combine rhubarb, sugar, cornstarch and vanilla. Toss until coated and then spread into baking dish.
- In a separate bowl, mix oats, flour, brown sugar, cinnamon and salt. Drizzle in butter and mix until crumbly.
- Sprinkle topping over rhubarb mixture.
- Bake for 40-45 minutes until filling is bubbly and topping is golden brown.
- Allow to cool 10-15 minutes before serving for the filling to set up.
- Enjoy!