This post may contain affiliate links. Please read our privacy policy for additional information.
Why You’ll Love My Recipe
Rhubarb holds a special place in our household come springtime – it’s a childhood favorite of mine! While some people prefer a crisp made with rhubarb and strawberries, I love a purely rhubarb version for that bright, summer flavor. Straight from the garden or the farmers’ market, this Simple Rhubarb Crisp is fresh, cozy, and bursting with the sweet-tart taste that only rhubarb can deliver!
My husband’s all-time favorite is my Strawberry Rhubarb Pie, but he’s also a big fan of my Strawberry Rhubarb Upside Down Cake. My kids? They’ll happily eat either one – as long as it’s smothered in ice cream. I’d highly recommend both recipes for any rhubarb lover!
Reader Review
Amazing recipe! My mom actually just made it for me. Yes, parents can still make their 35-year-old daughters desserts. It was deeeeelicious, and I told her she needs to add this to her little recipe box of recipes that we have all loved over the years, made over and over, and this one fits that bill for me 100%.
Karlynn’s Recipe Notes
- Skill Level: This recipe is super easy to make, just be sure to prep the fresh rhubarb properly!
- Total Time: In just 1 hour and 15 minutes, you’ll have a delicious Rhubarb Crisp ready to enjoy.
- Variations: Take your crisp up a notch by adding chopped nuts like candied pecans or walnuts, shredded coconut, or a pinch of extra spices like nutmeg or cardamom! You can also enhance the filling’s flavor with a touch of orange zest, fresh ginger, or vanilla extract. Serve the crisp with your favorite ice cream, my Strawberry Whipped Cream, or even a drizzle of custard for an extra-special treat!
- Tools For This Recipe: You will need a 9×9-inch baking dish, a knife for prepping the rhubarb, a medium bowl, tin foil (to cover if the crisp browns too quickly), and a spatula for serving.
What You’ll Need for Ingredients
Rhubarb: You’ll use diced rhubarb in this recipe, fresh from your garden or a local farmers’ market. Karlynn’s Tip: Frozen rhubarb works here, too! Just defrost it first – since we don’t cook the rhubarb into a sauce beforehand, it needs to be at room temperature in the dish to cook and break down properly.
Cornstarch: Cornstarch helps thicken your rhubarb filling so it’s perfectly set and jammy, instead of thin, soupy, or watery!
All-Purpose Flour: Combined with oats, using all-purpose flour creates the perfect crumble topping. Karlynn’s Tip: Elevate your crisp by adding a pinch of nutmeg or cardamom to the mixture for a cozy, spiced finish.
Butter: Be sure to use salted butter in your topping! The salt enhances the crisp’s flavor and balances the sweetness in every bite. I always preach the virtues of salted butter in toppings and sauces, and this crisp is no exception.
Sugar: Sugar is used in both the topping and the rhubarb filling! The topping calls for brown sugar, while the filling uses white sugar. Karlynn’s Tip: Sprinkle a little extra brown sugar or demerara sugar on top before baking for a sparkling, crunchy finish.
How To Make My Simple Rhubarb Crisp
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Preheat the oven to 350°F.
- Grease a 9×9-inch baking dish and set aside.
- Mix the topping ingredients in a bowl until crumbly. Press half of the mixture into the bottom of the pan.
- Add the sugar and cornstarch to the rhubarb, tossing to coat evenly. Place it on top of the oats at the bottom of the pan, ensuring the sugar is evenly dispersed throughout.
- Sprinkle the remaining oat mixture over the rhubarb.
- Bake until the crisp is lightly brown and bubbling, about 1 hour, and enjoy!
Karlynn’s Tips and Tricks for the Perfect Simple Rhubarb Crisp
- Handle With Care: Rhubarb leaves are poisonous to humans and animals – but don’t worry, they’re only harmful if eaten! They’re absolutely safe to touch. Always cut the rhubarb at the base of the stalk when harvesting from the plant, then wash and slice the stalks before using them in your recipe.
- Freezing Rhubarb: Want rhubarb crisp in the middle of winter? Cut fresh rhubarb into 1-inch pieces and place them in a single layer on a parchment-lined baking tray. Freeze solid for 3-4 hours, then transfer to a large, freezer-safe bag. They’ll keep for months, ready for a crisp anytime!
- More Rhubarb Tips: It doesn’t matter if your rhubarb is red or green – both are perfectly ripe and just as delicious! For even more tips on growing, cooking, and baking with rhubarb, check out my Rhubarb 101 post. It’s packed with helpful info and recipe inspiration!
Storage Instructions
This Simple Rhubarb Crisp is best enjoyed fresh and warm, but it keeps beautifully for a few days if you happen to have leftovers!
Refrigerator: Let the crisp cool completely, then store it in an airtight container or tightly cover the baking pan with plastic wrap and foil. It will stay delicious and flavorful in the fridge for up to 4 days!
Freezer: For longer storage, you can freeze this crisp for 2-3 months, following USDA food safety guidelines. Use a freezer-safe container, or keep it in the pan tightly wrapped in plastic wrap and a layer of foil. When ready to enjoy, thaw at room temperature for several hours before serving!
More Delicious Rhubarb Recipes
Rhubarb is perfect for summer weather and sunshine, so if you have some on hand (or are lucky enough to grow it in your garden), try these reader-favorite Rhubarb Recipes next:
- Soft, flaky, and packed with tropical flavor, these Coconut Rhubarb Scones are a great way to enjoy rhubarb!
- This Strawberry Rhubarb Fruit Leather is a fun treat that my kids love. It’s a great way to use up extra rhubarb, though fair warning – you might end up needing to plant more next season!
- Both versatile and delicious, you can drizzle this Rhubarb Sauce over cakes, crisps, and ice cream for a bright flavor boost!
There you have it, folks! A golden, Simple Rhubarb Crisp ready to enjoy. It’s the perfect balance of sweet and tart, with a buttery, crunchy topping that makes every bite irresistible!
Serve it warm with a scoop of ice cream, a dollop of whipped cream, or enjoy it on its own for an easy summer treat. I’d love to hear how your crisp turns out, so don’t forget to leave a comment below and let me know your favorite way to enjoy it!
Happy Baking!
Karlynn
Rhubarb Crisp
Video
Ingredients
Topping
- 1 cup all-purpose flour
- 1 cup brown sugar
- ¾ cup oats
- ½ cup melted salted butter
- 1 teaspoon ground cinnamon
Rhubarb Filling
- 4 cups diced rhubarb
- 1 cup white sugar
- 2 tablespoons cornstarch
Instructions
- Preheat your oven to 350 °F. Grease a 9×9-inch baking dish and set aside. ( 9×9 makes a much better crisp, nice and thick!)
- Mix the flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press half of the oat mixture into the bottom of the 9×9 pan.
- Add the sugar and cornstarch to the rhubarb, toss to coat evenly. Place on top of the oats in the bottom of the pan, making sure that the sugar is dispersed evenly throughout so it’s not all in one place.
- Sprinkle the remaining oat mixture over the rhubarb.
- Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour. You might have to cover the pan with tinfoil if your topping starts to brown too quickly, simply remove the last 10 minutes and make sure that the topping crisps up at the end.
Notes
Tips and Tricks
- Use salted butter in the topping!
- Cut your rhubarb into 1/2 inch pieces, this is a great size that will break down nicely in the crisp.
- Don’t cook the rhubarb beforehand as they hold their shape slightly and it’s a better texture AND presentation.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
dl says
Can I use rhubarb I have froze for this recipe?
Shailja Verma says
Why did my rhubarb crumble not crisp up? It was very soggy. This recipe didn’t work for me.
Jill says
Amazing recipe! My mom actually just made it for me. Yes parents can still make their 35 year old daughters desserts. It was deeeeelicious and I told her she needs to add this to her little recipe box of recipes that we have all loved over the years, made over and over and this one fits that bill for me 100%.
Vicki says
PLEASE DO NOT CUT THE RHUBARB! When you pull and twist and the rhubarb stalk comes off the plant, the plant knows to send out a message to produce more stalks! This does not happen when the stalks are cut!
Ursula says
Actually that’s not correct, I use to pull and twist my rhubarb, but I now cut it and the rhubarb keeps growing!
Rosemalr says
You should never cut rhubarb,you should always pull it from plant. Cutting stops the plant from regrowing more stalks
Geraldine Graham says
Just make this tonight with fresh picked rhubarb from my backyard. Was so good my family really enjoyed it. Will be making this again for sure.
Matthew R. says
I cut my Rhubarb shorter to keep fiber pieces from sticking in teeth. Fiber good, picking teeth no.(Candy is dandy… but fruit will make you poop.)
Pulling does encourage growth, but also keeps the rotting stem pieces from allowing root devastating diseases in spread by pests like spider mites and japanese beetles – who are also attracted to the weakened plant flesh.
Elsie Ellingson says
Sound great , l will make it for sure , l have a friend who always brings me rhubarb every year 💕love your recipes thank you for sharing
Dawn says
This is the best possible use of rhubarb! So easy, delicious and perfect everytime. I have a big rhubarb patch and have tried quite a few recipes but today will mark the 4th or 5th time making this, this season alone. Thank you 😊
Kay says
Thank you very much for the user friendly printing of your recipe, I got 25 extra pages that are nothing but ads, color pictures and comments from others. So sad when all I wanted was the recipe.
Pat says
Hi Karlynn,
I have a big rhubarb patch and make a lot of crisps. I made your receipe today, and it is the best version I have found. Perfect amount of sugar and fruit and cinnamon.
Delicious!
PS. I enjoy your ancillary comments. I read a lot of food blogs and your receipes are clear, fun to read, and obviously the product of a professional and conscientious cook.
Pat
D says
Gosh. Just get to the recipe. Geez. All the ancillary recap is not necessary.
Karlynn says
Bahaha I LOVE THIS. The very definition of ancillary is :
“providing NECESSARY support to the primary activities or operation of an organization, institution, industry, or system”
Next time you try to use big words to be a troll make sure you understand them ???
Jaimie says
Can this be made and the frozen, to be enjoyed later? My mother will be visiting in July and I would love to surprise her with her favorite dessert.
Kendyl says
Growing up on the farm we had two 150-ft rows of the stuff…I think I’ve had rhubarb every possible way, and it’s a great treat. When I lived up north, I’d bring the local restaurant a huge garbage bag full, and in return they’d give me a few free glasses of juice (if I remember correctly they’d even add sparkling water to make it fizzy). We also used to make rhubarb upside down cake. Good memories.
Karlynn says
Rhubarb upside down cake sounds phenomenal Kendyl, do you have a recipe you can share? I swear, growing up in the country means that rhubarb is a prevalent food whether you want it to be or not!