I always look for easy ways to use fresh produce, and that’s where rhubarb crisp comes in. This one is sweet, tangy, and super simple to make. If you’ve got rhubarb sitting in your fridge or backyard, this is the perfect use for it. It’s one of those recipes that doesn’t need anything fancy. You don’t even need a mixer.
This post walks you through everything. The ingredients, the steps, the tips—you’re getting it all. There’s no guessing here. If you’ve never baked with rhubarb before, I’ve got you. I explain how to prep it, when it’s in season, and what to serve with the crisp.
Want it less sweet? I’ve got ideas for that. Need it gluten-free? There’s a way to do that, too. I even talk about how to freeze it or double it for a crowd.
It’s a cozy dessert that works in spring, summer, or fall. And it’s easy to make it ahead if you’re hosting. You’ll get that golden, crumbly topping and soft tart filling without any stress.
So whether you’re trying to impress your guests or just need a quick dessert for your family, keep reading. You’ll leave this post knowing exactly how to make a perfect rhubarb crisp—and have a few tricks in your back pocket for next time.
Let’s get to the good stuff.
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How To Pick And Prep Fresh Rhubarb
Before you make your rhubarb crisp, you’ve got to start with the right stalks. Picking fresh rhubarb makes all the difference. You want it firm, not floppy. If it bends easily, it’s probably past its prime.
Look for stalks that are:
- Bright red or light pink
- Crisp when snapped
- Free from spots or mold
- At least 10 inches long
Rhubarb leaves are toxic, so always cut them off and toss them. Don’t let them hang out in your kitchen. Once your rhubarb is trimmed, rinse it well under cold water. Dirt likes to hide in the grooves.
No need to peel rhubarb unless the stalks are really thick or stringy. If they are, just use a vegetable peeler to take off the outer layer.
Once it’s cleaned and trimmed:
- Slice into ½-inch pieces for even cooking
- Use fresh rhubarb within five days
- Or freeze it by laying it on a sheet pan first, then storing in freezer bags
Frozen rhubarb works fine in this recipe. Just don’t thaw it before baking. If you thaw it, it releases too much water and gets mushy.
Fresh or frozen, rhubarb has a bold, tangy flavor. It’s kind of like sour green apples but more intense. That’s why sweet toppings like crisp or crumble pair so well with it.
Keep this in mind: one pound of rhubarb equals about 3 cups of chopped pieces. That’s the amount you’ll want for the recipe.
What You’ll Need To Make Rhubarb Crisp
This rhubarb crisp recipe only calls for a few ingredients. Most are probably in your pantry already. You don’t need anything fancy. And you don’t need to measure perfectly to get a great result.
Here’s what you’ll need for the filling:
- 4 cups chopped rhubarb (fresh or frozen)
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon vanilla extract (optional, but nice)
The topping is where the magic happens. It gets golden and crisp in the oven. You’ll need:
- 1 cup rolled oats
- ¾ cup brown sugar (packed)
- ½ cup all-purpose flour
- ½ cup unsalted butter (cold and cut into cubes)
- ½ teaspoon ground cinnamon
- Pinch of salt
You can swap some things if needed:
- Use gluten-free oats and flour for a gluten-free version
- Coconut oil works in place of butter, but the flavor changes
- Add chopped nuts like pecans or walnuts for crunch
This recipe makes enough for a standard 8×8-inch baking dish. You can double it for a 9×13 pan if you’ve got more mouths to feed. Just double everything across the board.
No special equipment needed—just a mixing bowl, a spoon, and a baking dish.
If you want to serve it warm with something extra, grab vanilla ice cream or whipped cream. The hot-and-cold combo is really good.
Step-By-Step Instructions For Baking Rhubarb Crisp
This rhubarb crisp is easy to throw together. You don’t need to be a pro baker to make it work. Just follow these steps, and it’ll come out golden and bubbly.
Step 1: Preheat the oven
Set your oven to 375°F. You want it hot enough to brown the topping and soften the rhubarb.
Step 2: Prep the filling
In a medium bowl, mix the chopped rhubarb with:
- ¾ cup granulated sugar
- 2 tablespoons flour
- ½ teaspoon vanilla (if using)
Stir it all together until the rhubarb looks evenly coated. Pour it into your greased 8×8 baking dish.
Step 3: Make the topping
In another bowl, mix these dry ingredients:
- 1 cup oats
- ¾ cup brown sugar
- ½ cup flour
- ½ teaspoon cinnamon
- Pinch of salt
Add your cold butter cubes. Use a pastry cutter or your fingers to blend until it looks crumbly. It should hold together when you pinch it, but still have loose bits.
Step 4: Add the topping
Sprinkle the crumb mixture evenly over the rhubarb. Try to cover every bit of fruit so none of it dries out.
Step 5: Bake
Bake uncovered for 35–40 minutes. You want the topping to be golden brown and the filling to be bubbling at the edges.
If the top starts to brown too fast, cover loosely with foil in the last 10 minutes.
Step 6: Cool and serve
Let it sit for 15–20 minutes before serving. It sets up better as it cools. Serve it warm, at room temp, or even chilled. All work great.
It’s that simple. One dish, no stress.
Fun Twists And Toppings To Try
Rhubarb crisp is great on its own, but it’s also fun to change things up. You can add fruit, toppings, or spices to give it your own spin. Here are some ideas to try.
Add more fruit:
- Mix rhubarb with strawberries (classic combo)
- Try blueberries, raspberries, or sliced apples
- Use about half rhubarb and half other fruit
Change the topping:
- Add chopped pecans or almonds to the crumble
- Mix in shredded coconut for extra texture
- Try a splash of maple syrup in the topping for a deeper flavor
Make it extra special:
- Serve with vanilla ice cream
- Add whipped cream with a little cinnamon
- Drizzle with caramel sauce
Switch up the spices:
- Use nutmeg or allspice in place of cinnamon
- Add orange zest to the filling for brightness
- Try cardamom for a subtle twist
You can even turn this into mini crisps:
- Use ramekins for single servings
- Bake for 25–30 minutes instead of 40
- Great for parties or meal prep
Rhubarb crisp is pretty forgiving. Once you get the base recipe down, you can play around as much as you like. Just don’t skip the butter in the topping. That’s what makes it crisp.
Make-Ahead, Freezer, And Leftover Tips
Sometimes you want to prep ahead. Sometimes you’ve got leftovers. Rhubarb crisp works both ways. It’s easy to store, reheat, and even freeze.
Make it ahead:
- Assemble the whole thing, cover it, and refrigerate overnight
- Bake it the next day as directed
- Or make the topping and store it in a zip bag until ready
Freeze unbaked:
- Put the rhubarb filling and topping into a freezer-safe dish
- Cover tightly with foil and plastic wrap
- Freeze for up to 3 months
- Bake from frozen at 375°F for 55–60 minutes, uncovering for the last 15
Freeze after baking:
- Cool completely
- Slice into portions and freeze in containers
- Reheat in the microwave or oven
To store leftovers:
- Keep in the fridge, covered, for up to 5 days
- Reheat in the oven at 350°F for 10–15 minutes
- Or microwave individual portions for 30–60 seconds
This dessert holds up really well. It doesn’t get soggy like some fruit pies. That buttery topping stays crisp, even after a day or two.
One more tip—if you’re reheating a big batch, use foil over the top to keep it from drying out. Works every time.
Rhubarb Crisp
Ingredients
- 4 cups chopped rhubarb ½-inch pieces, fresh or frozen
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon vanilla extract optional
- 1 cup rolled oats
- ¾ cup packed brown sugar
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- Pinch of salt
- ½ cup unsalted butter cold and cut into small cubes
Instructions
- Preheat the oven to 375°F.
- In a medium mixing bowl, combine the chopped rhubarb, granulated sugar, all-purpose flour, and vanilla extract if using.
- Stir until the rhubarb is evenly coated.
- Pour the rhubarb mixture into a greased 8×8-inch baking dish and spread it evenly.
- In a separate bowl, combine the oats, brown sugar, flour, cinnamon, and salt.
- Add the cold butter cubes to the dry mixture.
- Use your fingers or a pastry cutter to work the butter in until the mixture forms coarse crumbs.
- Sprinkle the topping evenly over the rhubarb mixture.
- Bake for 35 to 40 minutes, or until the topping is golden brown and the filling is bubbling at the edges.
- Let it cool for 15 to 20 minutes before serving.
Final Thoughts On Making Rhubarb Crisp
Rhubarb crisp is one of those desserts that checks all the boxes. It’s easy, quick, and made with simple ingredients. You don’t need any special tools. Just fresh (or frozen) rhubarb and a few pantry basics.
Let’s recap what we covered:
- How to pick and prep rhubarb
- What ingredients you’ll need and how to swap them
- Step-by-step instructions for a perfect crisp
- Fun twists like adding fruit or different toppings
- Tips for freezing, reheating, and making it ahead
This recipe works well for busy nights, special dinners, or anytime you need something sweet without too much fuss. It’s flexible enough to fit different diets and tastes. You can even make it gluten-free with a few swaps.
I also love how well this type of recipe works on Pinterest. It’s the kind of cozy, nostalgic dessert that people love to save and share. So don’t forget to pin it for later if you want to keep it handy.
And if you’re planning meals for the week or hosting guests, rhubarb crisp is a smart pick. It stores well, makes your kitchen smell amazing, and feels like home in every bite.
Now that you know all the tricks, I hope you try this recipe and make it your own. Whether you’re baking for one or feeding a whole table, you can’t go wrong with a good fruit crisp.
Just keep it simple, sweet, and slightly tart—that’s the charm of rhubarb crisp.
