Let me be honest with you. The first time I made rhubarb crisp, I didn’t expect much. Rhubarb looked strange to me—bright red stalks, almost like celery.
But when I baked it with sugar and topped it with a golden crisp layer, it completely surprised me. Sweet, tangy, warm, and crunchy all in one bite.
It felt like spring baked into a dish. That’s why I’m sharing this recipe with you. If you’ve never tried rhubarb, this is the best and easiest way to fall in love with it.
What Is Rhubarb Crisp?
Rhubarb crisp is a simple dessert where fresh rhubarb is baked with sugar and topped with a crunchy oat topping. It’s kind of like pie, but way easier.
No rolling dough, no fancy skills. Just chop, mix, sprinkle, bake, and enjoy. The rhubarb softens and turns juicy, while the topping becomes golden and crisp.
It’s warm, cozy, and perfect with a scoop of vanilla ice cream.
Ingredients You Will Need
You don’t need anything complicated for this recipe. Most of these ingredients are already in your kitchen.
- Rhubarb – about 6 cups, chopped (fresh is best, but frozen works too)
- Sugar – 1 cup, to balance the tartness of rhubarb
- All-purpose flour – ¾ cup, helps thicken the filling
- Oats – 1 cup, gives the topping its crunch
- Brown sugar – ½ cup, for a deep caramel-like sweetness
- Butter – ½ cup, cold and cut into small cubes
- Cinnamon – 1 teaspoon, for warm flavor
- Salt – just a pinch, to balance everything
That’s it. Simple and honest ingredients.
Step-by-Step Instructions
1. Prep the Rhubarb
Wash the stalks well and cut them into small pieces, about ½ inch thick. Rhubarb leaves are toxic, so only use the stalks.
2. Mix the Filling
In a large bowl, toss the chopped rhubarb with sugar and 2 tablespoons of flour. This helps thicken the juices when it bakes. Spread this mixture into a buttered baking dish.
3. Make the Crisp Topping
In another bowl, mix oats, brown sugar, remaining flour, cinnamon, and salt. Add the cold butter pieces and use your fingers or a fork to rub the butter into the dry mix until it looks crumbly.
4. Bake It
Sprinkle the topping evenly over the rhubarb filling. Bake in a preheated oven at 375°F (190°C) for about 45–50 minutes, until the topping is golden brown and the rhubarb is bubbling underneath.
5. Serve and Enjoy
Let it cool for at least 10 minutes before serving. I love it with vanilla ice cream or even a spoon of whipped cream. Warm, sweet, and tart—it’s spring in a dish.
Why You’ll Love This Recipe
Here’s why I think you’ll enjoy making this:
- Simple – No tricky steps, no special tools.
- Quick – From start to finish, less than an hour.
- Crowd-pleaser – Everyone loves the sweet-tangy combo.
- Flexible – You can mix in strawberries or apples if you like.
Tips for the Best Rhubarb Crisp
- Always use cold butter for the topping. That’s how you get the crisp texture.
- If your rhubarb is very tart, add an extra 2–3 tablespoons of sugar.
- For extra crunch, add a handful of chopped nuts to the topping.
- Store leftovers in the fridge, and warm them up in the oven to keep the topping crunchy.
Final Thoughts
Rhubarb crisp is proof that the simplest recipes can be the best. It’s warm, cozy, sweet, and just the right amount of tangy.
Every spring, I look forward to making it because it feels like a tradition—something that connects me with the season.
If you’ve been looking for a quick, no-fuss dessert that still feels special, this is it. Give it a try, and I promise you’ll be making it again and again.