This Rhubarb Crisp has a buttery oat topping with a layer of sweet and tart rhubarb below. This recipe is a simple and delicious way to enjoy rhubarb!
Rhubarb Crisp
I feel like rhubarb is one of those foods that people really like or they don’t. There doesn’t seem to be any middle ground, does there?
When I think of rhubarb, I’m often reminded of my grandma’s Strawberry Rhubarb Pie. I wish I had the recipe for it. ? Like so many grannies, she didn’t write down the recipe, and now that she’s gone, so is her recipe.
Up until I was an adult, that was the only rhubarb recipe I recall eating. Until I met a lady named Mary at church – She makes an awesome Rhubarb Cake. That reminds me I should ask her for the recipe!! ?
Anyways, over the years I would get rhubarb in CSA boxes or from friends, neighbors, or relatives. This recipe is a great way to enjoy rhubarb with its buttery oatmeal topping and sweetly tart fruit. It’s simple to make and comes together pretty quickly. We like to serve it with a big scoop of vanilla ice cream. I hope you enjoy the recipe!
Recipe for Rhubarb Crisp
For the Rhubarb Crisp:
- rhubarb
- all-purpose flour
- oatmeal
- light brown sugar
- butter
- ground cinnamon
Sugar Sauce:
- granulated sugar
- cornstarch
- cold water
- vanilla extract
How to make Rhubarb Crisp
- Preheat oven to 350°F. Lightly spray or butter a 7-in. x 11-in. or 8.5-in. x 11-in baking dish and set aside.
- Mix together the flour, oats, cinnamon, brown sugar, and melted butter.
- Press one-half of crumb mixture into the prepared baking dish.
- Add chopped rhubarb atop pressed-in crumb mixture in the baking dish.
- Whisk sugar, cornstarch, and water together in a glass bowl. Microwave until thick, clear, and bubbly – approximately 3-5 minutes. Remove from the microwave and whisk in the vanilla. Pour the sugar sauce evenly over rhubarb.
- Top with evenly with the remaining crumb mixture.
- Bake until edges are bubbling and the crumb topping is browned, about 30-40 minutes.
Rhubarb Crisp: Tips and Tricks
If you have questions about making this Rhubarb Crisp recipe, I have answers! Take a look at this section before leaving a comment if you run into trouble or just want some suggestions.
- Can I use frozen rhubarb to make Rhubarb Crisp?
Absolutely! Frozen rhubarb is a great way to enjoy this recipe all year long! Be sure to thaw it first before using it.
- Does Rhubarb Crisp need to be refrigerated?
Much like many other baked desserts, it is ok to leave it out for a day or two, any longer, it really needs to be refrigerated.
- Can Rhubarb Crisp be frozen?
Rhubarb Crisp can be frozen!
To freeze Rhubarb Crisp before baking, prepare the recipe as directed up to the baking point. Wrap it well in plastic wrap and add a layer of aluminum foil or the casserole dish lid (if it comes with one) over the top. Allow it to thaw completely. Remove the plastic wrap and aluminum foil before baking as instructed in the recipe.
To freeze Rhubarb Crisp after baking, allow the food to cool completely before wrapping well in plastic wrap. Add a layer of aluminum foil or the casserole dish lid (if it comes with one) over the top. To reheat, allow the crisp to thaw completely. Remove the plastic wrap and recover the dish with aluminum foil. Bake in a 350°F oven until warm, removing the aluminum foil the last few minutes to help crisp up the topping.
- Why is my Rhubarb Crisp runny?
While the crisp is warm, it is typical for the fruit juices to be a little runnier than after it has had a chance to cool. As long as you used the right amount of thickener, it will gel as it cools down.
Other recipes you may enjoy
- Strawberry Shortcake Parfaits
- Easy Southern Peach Cobbler
- No-Bake Lemon Cheesecake
- Orange Streusel Coffee Cake
- Easy Apple Crumble Recipe
Rhubarb Crisp
Equipment
Ingredients
For the Crisp:
- 4 cups rhubarb chopped
- 1 ¼ cups all-purpose flour
- 1 cup oatmeal
- 1 ¼ cups light brown sugar packed
- ½ cup melted butter
- 1 teaspoon ground cinnamon
Sugar Sauce:
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup cold water
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Lightly spray or butter a 7-inch x 11-inch or 8.5-inch x 11-inch baking dish and set aside.
- Mix together the flour, oats, cinnamon, brown sugar, and melted butter.
- Press one-half of crumb mixture into the prepared baking dish.
- Add chopped rhubarb atop pressed-in crumb mixture in the baking dish.
- Whisk sugar, cornstarch, and water together in a glass bowl. Microwave until thick, clear, and bubbly – approximately 3-5 minutes. Remove from the microwave and whisk in the vanilla. Pour the sugar sauce evenly over rhubarb.
- Top with evenly with the remaining crumb mixture.
- Bake until edges are bubbling and the crumb topping is browned, about 30-40 minutes.
Notes
- Fresh or frozen rhubarb works in this recipe.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
I have made this recipe for years it is a family favorite. I have a strawberry – rhubarb crumb pie which could be close to your grandmother’s.
If you don’t mind sharing it, you can email it to me at lovebakesgoodcakes@gmail.com – I would love to try it!
I would LOVE your strawberry rhubarb pie recipe, too!!
I used half rhubarb and half raspberries when I tried theis. OMG!!!!n It was SO darn good.
You would never believe,(until you try it), how much better this is with a Tbsp of grated orange rind mixed in with the rhubarb!
Thanks for the suggestion, Larry! I’ll have to try it that way the next time!
Question, old- fashioned oatmeal or quick oatmeal?
Thanks
Either will work ok for this recipe.
Can we put pineapple in with the rhubarb?
I don’t see why not 😊
I would love to try your strawberry – rhubarb crisp.
Thanks so much for this recipe. I made it as is except I used rhubarb and blue berries. Family liked it so much, that I made it 3 times in a month!!
I just started growing rhubarb in my garden last year. Do you know when to pick it for this recipe? Thanks!
Rhubarb can be picked whenever it looks ripe (long stems, dark red in color, streaked green with fully-unfurled leaves) until around August when it’s best to leave it to recover for next year. To harvest, just reach down the stem towards the base and give it a sharp tug upwards, so it comes away.
I’ve read that if you just planted to let it have a growing season before picking. Also, once you can pick, be sure and remove the stalks with the flower. If you don’t, growth will stop and your season of picking will end too soon.
Also if you let it go to seed you will have 400 rhubarb plants all over the garden!! Voice of experience!
I would like to make this for a potluck in a 9×13” baking dish. Would I double this recipe or use 1 1/2 times, I’m knew to baking?
Yes, double it.
I plan to make this with some frozen rhubarb. When is thawed out there’s a fair amount of juice. Can I use that juice for the one cup of water? Or should I mix the juice in with the rhubarb and measure to include both to get the four cups of rhubarb?
Thawing frozen rhubarb before making a rhubarb crisp is generally recommended. This helps to remove excess moisture that can be released when frozen rhubarb thaws, preventing the crisp from becoming too watery.
You can thaw frozen rhubarb by placing it in a strainer over a bowl to catch the liquid and letting it sit in the refrigerator for a few hours or overnight. Once it’s thawed and excess moisture has been drained, you can use it in the recipe.
And yes, using the thawed water or juice seems like it would work just fine in place of the one cup of water.
If you wanted to add strawberries to it for a strawberry rhubarb crisp…how much would you suggest? Sugar? Thanks!
I have not tried it this way so this is only a guess. But I would try 2 cups rhubarb and 2 cup fresh strawberries. If you try it I would love to know your thoughts in case any one else has the same question!
I made this last night to take to work today. Everyone raved about. I made it in a 9×9 pan and it turned out perfectly. I also used frozen rhubarb ( I didn’t thaw it first) and it was great. I will be making this again!
This recipe is very good! Easy to follow too. The only thing I have to say is microwave the filling 1 minute at a time because microwaves vary.