Rhubarb Crisp is a delicious and easy dessert that takes just minutes to prep! With the perfect balance between sweet and tart, everyone loves this easy recipe.
While I love to make Apple Crisp in the fall, rhubarb crisp (or Strawberry Rhubarb Cobbler) are my summertime go-tos! A saucy fruit filling topped with our favorite buttery crumble baked until golden and bubbly.
My friend Val recently shared a big bag of rhubarb with me and as soon as I saw it, I knew I would be making a rhubarb crisp!
If you haven’t made a lot of rhubarb desserts, you may be wondering how to prepare rhubarb for crisp. Can you eat the green part of rhubarb or can you eat the leaves? Are you supposed to peel rhubarb for crisp? Preparation of rhubarb is so simple.
How to Prepare Rhubarb for Crisp
- Remove from the plan and cut off the leaves. Wash thoroughly.
- You do not have to peel rhubarb, however if the stalk is quite thick peeling the tougher exterior may be a good idea.
- The fresh rhubarb can be chopped and refrigerated or frozen for future recipes.
Keep in mind, you can eat the green stalk however the leaves are poisonous to eat so discard them (for humans and animals alike).
How to Cook Rhubarb Crisp
This delicious crumble dessert is easy to make!
- Wash and dice your rhubarb. (And prepare strawberries if you’d like Strawberry Rhubarb crisp)!
- Toss fruit with a flour, sugar, and cinnamon.
- Prepare the crisp topping.
- Sprinkle topping over fruit layer and bake until golden brown.
This recipe makes a small crisp but it can easily be doubled for a 9×13 pan. This will feed a crowd, or leave you with plenty of leftovers for your family!
How to Store Rhubarb Crisp?
As with other desserts like pie, it can be allowed to sit at room temperature for a short time. If you are leaving it for several days, it would be a good idea to refrigerate any leftovers.
Can You Freeze Rhubarb Crisp?
Rhubarb itself freezes very well, simply wash, slice and place in a freezer bag. To use from frozen, just add directly to the recipe from the freezer (you may need to increase baking time slightly). I love to make rhubarb crisp with frozen rhubarb in the cold winter months! The answer is most definitely yes, you can freeze rhubarb crisp!
Combined with your favorite fruit or used it all by itself, this recipe will make the best rhubarb crisp you have ever tasted!
Simple, tart and delicious this old-fashioned rhubarb crisp recipe is perfect for fall as you harvest your fruit!
More Great Fruit Desserts
- Strawberry Rhubarb Pie – Classic combo.
- Easy Fruit Pizza – Fresh berries on a cookie dough crust.
- Strawberry Rhubarb Upside Down Cake – Sweet and tart.
- Blackberry Cobbler – Easy summertime classic.
- Rhubarb Strawberry Cobbler – Fresh rhubarb & berries baked into a tender cake.
- Strawberry Cheesecake Pie – Easy no bake dessert!
Rhubarb Crisp
Ingredients
- 6 cups rhubarb
- ⅔ cup sugar
- 3 tablespoons all purpose flour
- ½ teaspoon cinnamon
Topping
- ¾ cup rolled oats
- ¾ cup brown sugar packed
- 6 tablespoons flour
- ½ teaspoon cinnamon
- 6 tablespoons butter
- ⅓ cup coconut shredded, optional
Instructions
- Preheat oven to 375°F.
- Wash and rinse rhubarb and cut into ½" pieces.
- Toss rhubarb with sugar, flour, and cinnamon. Place in a 2 qt baking dish.
- In a separate bowl, combine topping ingredients with a fork or pastry cutter. Sprinkle over rhubarb mixture.
- Bake for 35 minutes or until rhubarb is tender and topping is golden.
- Cool 5-10 minutes before serving. Top with ice cream or cream.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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More Summer Desserts You’ll Love
- Blueberry Pie
- Blueberry Cobbler – Reader favorite
- Berry Fluff Jello Salad
- Peach Cobbler
- Strawberries and Cream Cake
REPIN this Delicious Fruit Crisp Recipe
This was GREAT! I made the strawberry rhubarb version, and my family loved it. Because I washed my strawberries right before assembling, I tossed them around with a paper towel to try to get the excess water off, but I worried they might add to the watery soupiness others mentioned. So I added a tablespoon of cornstarch to the fruit mixture (and also increased the flour as the recipe called for when using the strawberries). I might use 3/4 T corn starch next time, though, because I might have tasted the starchiness a bit. But no one else seemed to – they just kept heaping it into their bowls. Because of the natural sweetness of the strawberries, I also cut the 2/3 cup sugar to 1/3 cup. Plenty sweet-we didn’t miss that extra sugar at all. Mine was not watery. It was bubbly and amazing…it also cooked perfectly in the 35 minutes called for. The perfect summery mix of sweet and tart. My only regret was not having vanilla ice cream to go with it. Thank you for the recipe!! I’ll be buying more rhubarb now that I know I can freeze it and enjoy this treat later in the year!!
Pretty yummy. Next time I will do just 1/3 cup sugar for the fruit part. I also increased the crumble topping by 1/3. Will definitely use this recipe again.
Made the Strawberry & Rhubarb version. Added a couple teaspoons cornstarch to filling since strawberries were very ripe. I also used Succanot instead of brown sugar in topping since I had it on hand. Didn’t add coconut but it turned out great!
I love this recipe. sweet, tart with delicious crispy topping served warm with vanilla bean ice cream. Absolute heaven!
This was great. I roughly followed the directions, baked it more than 35 minutes to get the diced rhubarb right. I added in some nutmeg and mace, and extra cinnamon.
The sugar drew the sap out of the rhubarb while I made the topping. It came out pretty soupy, but would have been ideal if I’d been able to let it cool longer, then served it in a bowl with ice cream.
It’s tart. And it’s good! I could easily see myself adding in raisins, craisins, apple or pear slices. Strawberry or kiwi.
I agree, Ron. Mine came out too soupy as well.
Really enjoyed this!
I am going to try this recipe but will add tapioca to the rhubarb mixture to lessen the liquidity of the finished produce and maybe help it hold together a little better. The addition of the cinnamon is interesting and should add a great flavour as well as make the crisp more healthy. I am by no means a good cook but was taught over the years that measuring is never to be exact, it is more of a add until it pleases your palate, sort of thing. Anyhow, thank you for this recipe, and don’t ever stop experimenting.
12/10 – AMAZING. The perfect balance of sweet and tart, and so easy to put together. Will be putting this in the regular rotation!
This is the best rhubarb crisp recipe I’ve come across! First time I’ve added cinnamon to rhubarb. Delicious!! Perfect balance of sweet and tartness!
This recipe is a keeper! Thank you Holly.
Can it be frozen?
Absolutely Carol. To bake rhubarb crisp from frozen, preheat oven to 375 degrees F and bake about 50-60 minutes or until hot and bubbly.
Just made this. It’s perfect! I’m 81 and have made many of these….I like your recipe! Wouldn’t change a thing! (Had a sneak taste!). Can’t wait to share with hubby! Thanks! Fran
I am so glad you enjoyed the recipe Fran!
Best ever simple and perfect, I do add a tbl of corn starch to the rhubarb mix to thicken the crisp. Thanks so much
Delicious! Added some cardamon as well as cinnamon, used both brown and white sugar. The coconut adds the perfect crunchy topping! Will make again with the mountains of rhubarb I’ve collected!
Very good ! Love the hint of coconut, surprisignly harmonious.
Very good but a little runny. How can I thicken?
I haven’t had this issue so I can’t say for sure. You could try adding 1 teaspoon of cornstarch to the fruit. If you try it I would love to hear how it turns out Angie!
Just made this today in my 9×9, fit perfectly, did not get crispy on top at all, followed to a T, and baked it even longer at least 25 more min, too mushy.
Baking for an additional 25 minutes will certainly cause the Rhubarb to become mushy.
Turned out very good. Our Rhubarb wasn’t as red as I’d like so I used a little extra sugar and cinnamon. Regarding the size of the pan- I think it’s all about preference. It would’ve fit in the 9×9, it was tight, however I like a thinner layer so I used a 9×13 pan and it turned out fine.
There was no wat that would all fit in a 9 x 9 pan. We did not double it and it filled a 9 x 11 pan. Was good but equipment and directions are misleading.
A 9×9 pan has a volume of 10 cups so 6 cups of rhubarb will certainly fit. I would suggest checking the size of your pan.
easy and delicious
simple and delicious