This Rhubarb Crisp is one of those recipes that’s as easy as it is delicious. It comes together in no time, tastes great, and makes the most of rhubarb’s sweet-tart flavor. I love that rhubarb isn’t just for desserts; it works beautifully in savory dishes too. But when it comes to baking, it really shines!
Because rhubarb season is short, I make the most of it by picking or buying extra, then freezing it so I can enjoy it later. That way, when I’m in the mood for a simple, comforting dessert, I can pull some out and whip up this rhubarb crisp anytime. The combination of tender, baked rhubarb and the buttery, crunchy streusel topping is hard to beat. It’s a treat that works in any season, and it’s just as perfect for a backyard gathering as it is for a cozy night in.
You could even enjoy rhubarb crisp for breakfast—just add a spoonful of yogurt, a sprinkle of crushed walnuts for extra crunch, and a drizzle of maple syrup. So good!
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If you’ve got rhubarb in your garden or tucked away in the freezer and you’re not sure what to do with it, this recipe is a great place to start. It’s budget-friendly, beginner-friendly, and always a crowd-pleaser. And if you’re looking for more ways to use rhubarb, you might also enjoy my easy Rhubarb Walnut Coffee Cake, Rhubarb Muffins recipe, or this Rhubarb Strawberry Sauce—all just as simple and just as tasty.
WHAT IS THE DIFFERENCE BETWEEN RHUBARB CRISP AND CRUMBLE?
While they may seem similar, rhubarb crisp and rhubarb crumble have a few key differences. A rhubarb crisp—sometimes called rhubarb crunch—is essentially a crumble with oats added to the streusel topping, giving it extra texture and crunch. A rhubarb crumble, on the other hand, is usually made from a simple mixture of butter, flour, and sugar, sometimes with nuts, and has a softer, more clumpy topping. In short, a crisp has more crunch, while a crumble is softer and more cake-like on top.
INGREDIENT NOTES FOR RHUBARB CRISP
Full ingredients, quantities, and instructions are in the printable recipe card at the end of this post. Read through this section for all the ingredient substitutions and tips!
For the filling, you’ll need just a few simple ingredients:
- Rhubarb: Use firm, red rhubarb stalks, trimmed and cut into even pieces. Discard leaves, as they are toxic. Rhubarb is tart—adjust sugar to balance the flavor if needed.
- Sugar: I use white sugar, but you can also use brown sugar.
- Vanilla extract: Adds rich, sweet aroma and flavor. Use pure vanilla extract for best results.
For the topping, you’ll need:
- Rolled oats: Old-fashioned or quick oats are perfect. Don’t use oatmeal or steel-cut oats instead.
- Brown sugar: I use brown sugar to take advantage of the molasses flavor. Unrefined coconut sugar would also work, or just use white sugar.
- All-Purpose Flour: Use regular or unbleached all-purpose flour for best results.
- Butter: I use unsalted butter, cold from the fridge.
- Cinnamon: Adds a warm, fragrant spice to this recipe.
- Ginger: Use fresh ginger for the best flavor; if unavailable, powdered ginger works well as a substitute.
- Almonds: Use sliced almonds for a delicate crunch and nutty flavor.
- Vanilla extract: Adds rich, sweet aroma and flavor. Use pure vanilla extract for best results.
- Salt: Just a pinch to balance and enhance the flavor of the ingredients.
MORE ABOUT RHUBARB—Rhubarb is a unique vegetable often used like a fruit in cooking and baking. Some rhubarb varieties tend to be more green, while others are red. Rhubarb is ready to harvest when the leaves are fully unfurled and the stalks measure between 7 and 15 inches long. Known for its tart and tangy flavor, it pairs beautifully with sweet ingredients like strawberries, making it a popular choice for pies, sauces, and desserts. Just remember to use only the stalks, as the leaves contain toxins and should never be eaten—cut them off and discard them, no matter how tempting it might be to try adding them to a salad.
HOW TO MAKE RHUBARB CRISP
Prepare the fruit. Wash and trim the rhubarb, making sure to remove all the leaves before chopping. Cut into ½-inch pieces.
Add sugar and vanilla extract. Mix the rhubarb in a large mixing bowl with sugar and vanilla until well and evenly coated. Scrape the fruit mixture from the bowl into a baking dish and spread it out evenly.
Make the topping. You can use the same bowl to prepare the topping. Combine the flour, rolled oats, brown sugar, almonds, cinnamon, ground ginger, and salt together and swirl to mix well. Add butter and blend the ingredients together with a fork, pastry cutter, or your fingers until the mixture is crumbly. Sprinkle the streusel topping evenly over the rhubarb layer.
Bake. Place in the preheated oven and bake for 45 minutes, or until the rhubarb is bubbling around the edges and the crumble is golden brown and crisp.
Serve. Let the crisp cool for at least 5 minutes before serving. Enjoy it warm on its own, with vanilla ice cream, or with frozen yogurt.
RECIPE VARIATIONS
- Add fresh strawberries: Fold in chopped fresh strawberries to add natural sweetness and a juicy texture that complements the rhubarb perfectly.
- Use other fruits: Substitute rhubarb with other tart fruits like raspberries, blueberries, or blackberries.
- Spice it up: Add warm spices like nutmeg, cardamom, or cloves alongside cinnamon for a more complex flavor.
- Sweeten differently: Swap white sugar for honey, maple syrup, or coconut sugar for a different sweetness profile.
- Extra nuts: For added texture, consider mixing in chopped pecans or walnuts along with the almonds already in the recipe.
STORAGE TIPS
Fruit crisps are best served the same day they are made. If you happen to have leftover rhubarb crisp, cover it tightly and keep it in the refrigerator. It will stay fresh for up to 4 days. The topping won’t be as crisp, but it will still taste delicious.
For longer storage, you can freeze the crisp in an airtight container for up to 2 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight. Then warm it gently in the oven or reheat it in the microwave for a few seconds to bring back the crisp topping. That said, it’s also delicious cold, straight from the fridge.
HOW TO SERVE RHUBARB CRISP?
Traditionally, rhubarb crisp with oats is served in one of two ways—warm with a scoop of ice cream or topped with whipped cream. While store-bought ice cream works just fine, making your own is surprisingly easy and lets you get creative with the flavors. Rhubarb’s tartness pairs beautifully with many options, so you can be bold. Try No Churn Pistachio Ice Cream for a nutty twist or Strawberry No Churn Ice Cream for a sweet complement to the tender, cooked rhubarb.
IF USING FROZEN RHUBARB, SHOULD I THAW IT FIRST BEFORE BAKING?
If you’re using frozen rhubarb, simply add it to the recipe straight from the freezer, and allow a few extra minutes of baking time if needed.
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RHUBARB CRISP
Ingredients
FOR THE FILLING:
- 5 cups rhubarb sliced 1/2-inch thick
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
FOR THE TOPPING:
- 1/2 cup rolled oats
- 2/3 cup all purpose flour unbleached
- 1/3 cup butter
- 1/2 cup light brown sugar
- 1/2 cup sliced almonds
- 1 teaspoon cinnamon
- 1 tablespoon fresh grated ginger
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch square or similar baking dish with butter or nonstick spray.
- Wash and trim the rhubarb, making sure to remove all the leaves before chopping. Cut into ½-inch pieces. In a bowl, combine the rhubarb with sugar and vanilla, then mix well to coat evenly. Transfer the rhubarb to a baking dish and spread it out evenly.
- In a medium-sized bowl, combine the flour, rolled oats, brown sugar, almonds, cinnamon, ground ginger, and salt together. Swirl to mix well, add butter, and blend with a fork or your fingers until the mixture is crumbly and slightly moist.
- Sprinkle the streusel topping evenly over the rhubarb layer.
- Bake for 45 minutes, or until the rhubarb is bubbling around the edges and the crumble is golden brown and crisp. Let the crisp cool for at least 5 minutes before serving. Enjoy it warm on its own, with vanilla ice cream, or with frozen yogurt.