Classic Rhubarb Crisp Recipe

Why You’ll Love This Recipe

Classic Rhubarb Crisp is a timeless dessert that celebrates the tart, tangy flavor of fresh rhubarb with a golden, buttery oat topping. It’s simple to make, bursting with bright spring flavor, and perfect served warm with a scoop of vanilla ice cream. Whether you’re using garden-fresh rhubarb or frozen, this cozy dessert never goes out of style.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the filling:
rhubarb stalkssugarcornstarchvanilla extractorange juice (or lemon juice)salt

For the topping:
old-fashioned oatsall-purpose floursugarbrown sugarsaltground cinnamoncold unsalted butter (cubed)

directions

this Recipe

Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch or similar baking dish.

Prepare the filling:
Wash and chop rhubarb into ½-inch pieces.
In a large bowl, toss rhubarb with sugar, cornstarch, salt, orange juice, and vanilla extract until well coated.
Pour the rhubarb mixture into the prepared baking dish and spread evenly.

Make the topping:
In another bowl, combine oats, flour, brown sugar, white sugar, cinnamon, and salt.
Add cold butter and use a pastry cutter or fingers to mix until crumbly and combined.
Sprinkle topping evenly over the rhubarb filling.

Bake for 40–45 minutes, or until the topping is golden brown and the filling is bubbling.

Let cool for 10–15 minutes before serving to allow the filling to set slightly.

Serve warm with vanilla ice cream or whipped cream, if desired.

Servings and timing

This recipe yields 6–8 servings.Preparation time: 15 minutesBaking time: 40–45 minutesCooling time: 10–15 minutesTotal time: 1 hour to 1 hour 5 minutes

Variations

Add strawberries for a classic rhubarb-strawberry combo.

Use maple syrup in the filling for a deeper sweetness.

Top with chopped nuts for added crunch.

Use almond extract in place of vanilla for a unique twist.

Swap in gluten-free flour and oats to make it gluten-free.

storage/reheating

Store leftovers covered in the refrigerator for up to 4 days.Reheat individual servings in the microwave for 30–45 seconds or warm the whole dish in a 325°F oven for 10–15 minutes.Best enjoyed warm, but also delicious chilled.

FAQs

Can I use frozen rhubarb?

Yes, thaw and drain it well before using to avoid excess moisture.

Do I need to peel rhubarb?

No, just trim the ends and any tough strings if needed.

Can I make this ahead?

Yes, assemble ahead and refrigerate unbaked for up to 24 hours, or bake and reheat when ready to serve.

Is this dessert very tart?

Rhubarb is tart by nature, but the sugar balances it nicely.

Can I reduce the sugar?

Yes, but reducing too much may affect the balance of sweetness and texture.

Can I make it dairy-free?

Use a plant-based butter substitute for the topping.

What’s the best type of oats?

Old-fashioned oats are best for texture—avoid quick oats for this recipe.

Can I freeze it?

Yes, freeze fully baked and cooled crisp for up to 2 months. Reheat in oven to enjoy.

What size pan should I use?

An 8×8 or 9-inch round baking dish works well.

Should I cover it while baking?

No, bake uncovered for a crisp, golden topping.

Conclusion

Classic Rhubarb Crisp is a celebration of simple ingredients and bold flavors, bringing together tart rhubarb and a buttery, crunchy topping for a dessert that’s as comforting as it is delicious. Perfect for spring and summer gatherings or weeknight treats, it’s a timeless favorite you’ll return to again and again.

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