There’s something nostalgic and deeply satisfying about a good rhubarb crisp. It’s tart, sweet, crumbly on top, and bubbling underneath-a rustic dessert that feels like spring in every spoonful.
If you’re drawn to seasonal favorites like strawberry shortcake with honey biscuits or love cozy bakes like sugar cookie lemonade crumble, this rhubarb crisp will feel like an instant classic.
Whether you’re new to baking with rhubarb or it’s your seasonal staple, this recipe delivers balance and ease. The filling is soft and juicy with that classic rhubarb zing, while the buttery oat crumble on top is golden, crispy, and loaded with texture. It’s comfort food with a tangy twist-and it’s every bit as easy as pie (if not easier).
Try it with fruit-forward comfort foods like vanilla chia oats for a morning-after moment, or serve it alongside vintage-inspired desserts like orange creamsicle cake for a springtime sweets spread.
Serve it warm with vanilla ice cream or cold with a dollop of whipped cream. Either way, it’s a keeper.
💡 Because when rhubarb is in season, you deserve a dessert that celebrates it fully.
Why You’ll Love This Recipe
This Rhubarb Crisp isn’t just a dessert-it’s an experience. Tart meets sweet, crunchy meets tender, and every bite feels like a nostalgic nod to springtime baking. Here’s why it’ll become a repeat favorite in your kitchen:
✔️ The Perfect Sweet-Tart Balance
Rhubarb brings that bold, tangy brightness, but the light brown sugar and vanilla in the filling soften the edges just enough. It’s rich without being heavy, and sweet without being cloying.
✔️ Golden, Crumbly Topping You’ll Want on Everything
The oat topping bakes up buttery and crisp-almost like the top of your favorite oatmeal cookie. It’s rustic, crunchy, and holds its texture beautifully over the bubbling fruit.
✔️ No Fuss, All Flavor
You don’t need fancy tools or ingredients. Just one bowl for the filling, one for the topping, and a baking dish. That’s it. It’s one of those low-effort, high-reward recipes you can rely on.
✔️ Flexible and Forgiving
Use fresh or frozen rhubarb. Add strawberries or apples. Toss in a few chopped nuts or a citrus zest twist. This recipe gives you a delicious base that’s easy to riff on.
✔️ Comfort Food with a Seasonal Spin
Whether it’s a cozy rainy day or a sunny spring afternoon, this crisp feels like the kind of dessert that wraps you up in a warm hug-especially with a scoop of melting vanilla ice cream on top.
💡 Pro Tip: Make extra topping and freeze it. Then you’ll always be five minutes away from crisp heaven-just pour over whatever fruit’s in season and bake!
Ingredients
For the Filling:
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5 cups chopped rhubarb (fresh or frozen)
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¾ cup granulated sugar
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1 tablespoon cornstarch
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½ teaspoon vanilla extract
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Pinch of salt
For the Crisp Topping:
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1 cup rolled oats
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¾ cup all-purpose flour
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½ cup light brown sugar
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1 teaspoon cinnamon
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½ teaspoon salt
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½ cup cold unsalted butter, cubed
Instructions
1️⃣ Preheat & Prep
Preheat oven to 350°F (175°C). Lightly butter a 9-inch baking dish or similar-sized pie pan.
2️⃣ Make the Filling
In a large bowl, toss chopped rhubarb with sugar, cornstarch, vanilla, and salt until well coated. Spread evenly into the baking dish.
3️⃣ Make the Topping
In a separate bowl, mix oats, flour, brown sugar, cinnamon, and salt. Add cold butter and use your fingers or a pastry cutter to work it into a crumbly texture.
4️⃣ Assemble & Bake
Sprinkle the crisp topping evenly over the rhubarb. Bake for 40–45 minutes until the topping is golden and the filling is bubbling.
5️⃣ Cool Slightly & Serve
Let cool for 10–15 minutes before serving. Serve warm with a scoop of vanilla ice cream or cold with whipped cream.
Recipe Variations
One of the best things about this Rhubarb Crisp is how easily it adapts to your mood, your pantry, and the season. Whether you want to mellow the tartness, boost the crunch, or mix in a new fruit, these simple twists can make the recipe your own:
🔹 Strawberry Rhubarb Crisp
The classic combo for a reason. Swap out 1–2 cups of rhubarb for sliced strawberries for a sweet, jammy finish that balances the tang perfectly. It’s a fan favorite-and totally Instagram-worthy.
🌿 Perfect for: Spring gatherings, brunches, or when strawberries are at their peak.
🔹 Crisp with a Nutty Crunch
Add ½ cup chopped pecans, walnuts, or sliced almonds to the crumble topping. It adds a beautiful toasted flavor and that extra layer of crunch everyone loves.
🌿 Perfect for: Texture lovers or elevating a rustic dessert for a dinner party.
🔹 Citrus Twist Rhubarb Crisp
Zest an orange or lemon into the filling before baking. It brings a sunny brightness that lifts the whole dessert-and makes it feel even more spring-forward.
🌿 Perfect for: Lightening up the dessert or adding a little unexpected zing.
🔹 Mixed Fruit Crisp
Toss in sliced apples, blueberries, peaches, or even cherries. Rhubarb pairs well with almost any fruit-just keep the total amount close to 5 cups and adjust sweetness if needed.
🌿 Perfect for: Using up what’s in the fruit bowl or adding color and variety.
🔹 Gluten-Free Rhubarb Crisp
Swap all-purpose flour for almond flour or a gluten-free baking blend, and be sure to use certified gluten-free oats. The flavor is just as buttery and comforting, with no compromise in texture.
🌿 Perfect for: Allergy-friendly baking that doesn’t taste “substitute-y.”
🔹 Double the Crumble
If you’re here for that crisp topping, double the oat crumble and pile it high. It’ll still bake evenly and give you that deeply satisfying golden crunch in every bite.
🌿 Perfect for: True crisp lovers who believe more topping is always better.
💡 Pro Tip: Freeze extra crisp topping in a zip bag-you’ll always be 10 minutes from dessert when rhubarb, apples, or berries need a home.
Frequently Asked Questions (FAQs)
Whether you’re new to rhubarb or just looking to get the most out of this cozy crisp, these are the questions people always ask-answered simply, honestly, and with a little extra love.
Can I use frozen rhubarb instead of fresh❓
Yes, absolutely. Frozen rhubarb works beautifully-just use it straight from the freezer (no need to thaw). You may want to add an extra teaspoon of cornstarch to help absorb any added moisture during baking.
Is rhubarb supposed to be that tart❓
Yep! Rhubarb is naturally tangy and bright. That’s part of its charm. The sugar in the filling balances the sharpness, and the buttery topping mellows everything out. Don’t worry-it won’t be mouth-puckering once it’s baked.
Do I need to peel rhubarb❓
No peeling necessary! Just trim off the leaves (they’re toxic and should never be eaten) and any tough ends. Then slice and go. The redder the stalk, the sweeter it tends to be-but green rhubarb is just as delicious.
Can I make rhubarb crisp ahead of time❓
Definitely. You can bake it, let it cool, and store it covered in the fridge for up to 3 days. To serve, reheat in a 300°F oven for 10–15 minutes to crisp up the topping again. Or enjoy it cold-it’s still amazing.
Can I freeze rhubarb crisp❓
Yes! Bake it first, then let it cool completely before wrapping and freezing. It’ll keep for up to 2 months. Thaw overnight in the fridge and reheat in the oven when ready to serve.
What can I serve with rhubarb crisp❓
A big scoop of vanilla ice cream is the go-to, but whipped cream or even sweetened Greek yogurt work great too. The contrast of creamy and warm, tart and sweet-it’s a total dream.
Can I use other fruits with rhubarb❓
Absolutely. Rhubarb pairs beautifully with strawberries, apples, blueberries, cherries, and peaches. Just make sure the total fruit volume stays close to 5 cups, and adjust sugar depending on how sweet your add-ins are.
Conclusion – A Spring Classic That Always Delivers
Rhubarb Crisp is more than just a seasonal dessert-it’s a warm, tangy hug in every bite. Whether you make it on a lazy Sunday or serve it at your next get-together, it brings rustic charm, vibrant flavor, and undeniable comfort to the table.
No fancy skills needed. No complex ingredients. Just fresh rhubarb, a golden crumble, and the kind of dessert that makes spring feel like something to celebrate.