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When rhubarb season rolls around, there’s one dessert that never fails to steal the show: Rhubarb Crisp. With its vibrant pink stalks, tangy bite, and old-fashioned charm, rhubarb is the star of spring and early summer desserts—and this crisp is the ultimate way to enjoy it.
Topped with a golden, buttery oat crumble and bubbling with sweet-tart rhubarb filling, this simple recipe captures the best of what home baking is all about: comfort, flavor, and just the right amount of nostalgia.
Whether you’re using garden-fresh rhubarb or frozen from last year’s haul, this crisp is quick to make and even quicker to disappear!
Why You’ll Love This Rhubarb Crisp Recipe
This recipe is for you if you’re craving a rustic, easy dessert that balances tangy and sweet, crisp and soft, and is endlessly satisfying served warm with a scoop of vanilla ice cream.
Here’s what makes it special:
- No fuss ingredients – You likely already have everything in your pantry.
- The perfect crumble topping – Buttery, crisp, and golden with oats and brown sugar.
- Balanced flavor – Sweetened just enough to let the tartness of rhubarb shine.
- Easily adaptable – Add strawberries, nuts, or spices to make it your own.
What Is Rhubarb, and Can You Eat It Raw?
Rhubarb is technically a vegetable, but it’s most commonly used in desserts. Its stalks are edible, with a signature tart flavor that softens beautifully when cooked with sugar.
Note: Never eat the leaves—they’re toxic! Always trim and discard them.
Ingredients for Rhubarb Crisp
Here’s everything you’ll need for both the tangy rhubarb filling and the crunchy crisp topping:
For the Rhubarb Filling:
- 5 cups fresh or frozen rhubarb, chopped
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract (optional)
For the Crisp Topping:
- 3/4 cup all-purpose flour
- 3/4 cup rolled oats
- 1/2 cup brown sugar (packed)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Optional Add-Ins: chopped pecans or walnuts, nutmeg, or a handful of strawberries for a rhubarb-strawberry twist.
How to Make Rhubarb Crisp
Step 1: Prepare the Rhubarb
Wash, trim, and chop your rhubarb into 1/2-inch pieces. If using frozen, no need to thaw—just toss with extra cornstarch.
Step 2: Mix the Filling
In a bowl, combine the chopped rhubarb, sugar, cornstarch, lemon juice, and vanilla. Stir to coat and spread evenly in a greased 9×9-inch baking dish.
Step 3: Make the Topping
In a separate bowl, mix the flour, oats, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until crumbly and evenly coated.
Step 4: Assemble and Bake
Sprinkle the crisp topping over the rhubarb. Bake at 375°F (190°C) for 35–40 minutes, or until the top is golden brown and the filling is bubbling.
Tip: Let it cool for 10–15 minutes before serving so the filling can thicken.
Serving Suggestions
- Serve warm with vanilla ice cream, whipped cream, or even Greek yogurt for breakfast vibes.
- Enjoy it cold the next day—it’s just as good!
- Want a richer topping? Add chopped nuts or a drizzle of caramel sauce after baking.
How to Store Rhubarb Crisp
- Room Temperature: Keeps for 1–2 days, loosely covered.
- Fridge: Store in an airtight container for up to 4–5 days.
- Freezer: You can freeze the crisp after baking. Reheat in the oven until warm and crispy again.
Re-crisp in the oven at 350°F (175°C) for 10–15 minutes to revive the topping.
Conclusion: Celebrate Spring with Every Spoonful
This homemade rhubarb crisp is one of those simple pleasures that feels like a warm hug in dessert form. It’s a celebration of seasonal produce, a no-fuss recipe that delivers big flavor, and a perfect way to use up an abundance of rhubarb.
Whether you’re serving it for a weeknight treat or a weekend gathering, this crisp will impress without stress.
So grab those pink stalks, preheat the oven, and let the scent of sweet, bubbling rhubarb fill your kitchen.