Fresh Rhubarb baked with an oatmeal topping in a delicious Rhubarb Crisp! Make this dessert with fresh or frozen rhubarb and enjoy all year long. The delicious tartness of the rhubarb is a perfect balance with the sweet oatmeal topping.
There's just something about rhubarb! Maybe it's because it's the absolute first anything that's ready to harvest in my garden. Or maybe it's because it has this totally delicious tangy taste. Whatever it is, it's my favorite in the springtime!
I make a lot of dishes with rhubarb and I've already shared a few of my favorites with you; rhubarb muffins, strawberry rhubarb cake, rhubarb bread, rhubarb jam, rhubarb bars and rhubarb sauce. I decided it was time to share my rhubarb crisp with you!
Can I use frozen rhubarb?
Yes! Frozen rhubarb can be used in this recipe. Do not thaw before using. Just add it frozen.
I like eating rhubarb in the spring, but it really is amazing any time of year. Once I've had my fill of fresh rhubarb, I keep cutting the stalks as they come on. I wash and slice each stalk into one inch pieces, throw them into a freezer bag and into the freezer. Here's how I freeze rhubarb.
Come fall, or in the dead of winter, I just pull out a bag and cook up one of my favorites. In the winter, it's a good reminder that spring is just around the corner.
How should I serve this crisp?
Rhubarb crisp is best served warm topped with vanilla ice cream or a dollop of whipped cream. However, I will tell you that any leftover crisp is also great eaten at room temperature for breakfast along with a cup of coffee - just don't tell my kids!
Do I have to peel rhubarb before using?
I do not peel my rhubarb. However, when I am cutting the rhubarb into small pieces, sometimes a long string will appear. I just pull that off the stalk of rhubarb and continue cutting.
Can I eat all parts from a rhubarb plant?
Rhubarb leaves are toxic and should not be eaten. The stalks are edible.
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- 5 cups rhubarb (cut into 1 inch pieces)
- ⅔ cups brown sugar
- 2 Tablespoons cornstarch
- 1 teaspoon cinnamon
- Place rhubarb, sugar, corn starch and cinnamon in a bowl. Mix until rhubarb is coated with all ingredients.5 cups rhubarb, ⅔ cups brown sugar, 2 Tablespoons cornstarch, 1 teaspoon cinnamon
- Place rhubarb mixture in a greased 9 x 13 baking dish.
- Place oatmeal, brown sugar, cinnamon and butter into a bowl and stir.2 cups oatmeal, ½ cup brown sugar, ½ teaspoon cinnamon, 6 Tablespoons butter
- Spread oat mixture over rhubarb mixture.
- Bake in a 350 degree oven for 30-40 minutes.
- Serve warm with ice cream or whipped cream.
- I used old fashioned oats in this recipe. Quick or one minute oats could also be used.
- To reheat, warm in a 350 degree oven for 15 minutes.
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
I have not tried it. Do I use old fashioned oats or quick oats? I know I am going to love this.
I use old fashioned oats because I like the texture. You could use quick oats if that's all you have.
I will bake this crisp tonight. It looks delicious and easy. But I will peel my rhubarb to reduce the content of oxalic acid in it. The oxalic acid creates a dull feeling on our teeth which I can avoid that way. Just wanted to share if anyone cares to know why some (older) recipes ask for peeling the rhubarb.
I always wondered about peeling rhubarb. Thanks for offering such a great tip! Let me know how the crisp turns out.
Natanja || Home Baked Bliss says
This sounds lovely! I can totally picture the tangy rhubarb with the crispy sweet oats! I totally forgot that you can freeze rhubarb, whenever I buy it I get stressed to use it for a recipe before it spoils. But now I'll just follow your tip with freezing it. Thanks!
No need to stress any longer and you can have delicious rhubarb at anytime!
The oatmeal topping looks amazing! I've always been reluctant to try rhubarb but it sounds like I'm missing out 🙂 After seeing this, I think I'll have to try it!
You've got to give it a try. Raw it has a texture a lot like celery, but it becomes really soft when cooked. I think it's delicious!
Now that's an irresistible crisp! The crunch of that topping with the sweet tart of the rhubarb! Love it!!
Dawn - Girl Heart Food says
That looks like the perfect summer treat! Love the pairing with ice cream too! Can't wait for our rhubarb to grow so I can give this one a try 🙂
David @ Spiced says
Oh, that oatmeal topping. It looks amazing, Kathy! So my mom and I were just talking about rhubarb, and I was saying that I've never tried growing it in my garden. (It's one of the few things that we haven't taken a stab at yet!) I'm totally craving a bowl of this rhubarb crisp now, and seeing as how it's currently 7:45am, I'm thinking rhubarb crisp + coffee for the Monday morning win! 🙂
Mary Ann | The Beach House Kitchen says
Crisps are one of my favorite summer desserts Kathy! And love that rhubarb too!
My rhubarb is like a family heirloom, dragged around from one house to the next for decades! I love rhubarb crisp but it doesn't look like it's on the menu this year. I guess it doesn't like the soil it's currently planted in, and although its growing and there's lot of it, they're all scrawny stalks.
That's exactly what we do with our rhubarb too! I'm sure our current plants came from my grandparents homestead. They are pretty hardy plants. Good luck with your plant - I hope it begins to thrive!
Cheryl rhubarb does that if undernourished. I buried all my kitchen scraps around mine last year and it is wonderful this year.