Baking/ Desserts/ Recipe

Rhubarb Crisp

June 2, 2018 (Last Updated: June 11, 2020)

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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. 

Rhubarb crisp with an oatmeal topping in a glass dish.

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 and rhubarb sauce.  I decided it was time to share my rhubarb crisp with you!

An oatmeal crisp with rhubarb in a glass casserole dish.

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.

Fresh rhubarb chopped and in a white bowl.

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!

Vanilla ice cream on a scoop of a rhubarb dessert.

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.

Don’t forget to PIN for later! A scoop of vanilla ice cream on top of a rhubarb crisp.

 If you make this recipe, Iโ€™d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my dessert recipes!

Fresh rhubarb baked with a sweet oatmeal topping! This rhubarb crisp is a family favorite!

Rhubarb Crisp

Rhubarb topped with a crispy oatmeal topping.
4.6 from 5 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 8 people
Calories 263 kcal


Rhubarb Filling

  • 5 cups rhubarb (cut into 1 inch pieces)
  • 2/3 cups brown sugar
  • 2 Tablespoons corn starch
  • 1 teaspoon cinnamon


  • 2 cups oatmeal
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 6 Tablespoons butter (melted)



  • Place rhubarb, sugar, corn starch and cinnamon in a bowl. Mix until rhubarb is coated with all ingredients.
  • Place rhubarb mixture in a greased 9 x 13 baking dish. 


  • Place oatmeal, brown sugar, cinnamon and butter into a bowl and stir.
  • Spread oat mixture over rhubarb mixture. 
  • Bake in a 350 degree oven for 45 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.ย 


Calories: 263kcalCarbohydrates: 44gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 22mgSodium: 89mgPotassium: 303mgFiber: 2gSugar: 32gVitamin A: 340IUVitamin C: 6.1mgCalcium: 102mgIron: 0.9mg
Keyword dessert recipes, rhubarb crips, rhubarb crisp recipe, rhubarb desserts, rhubarb recipe
Tried this recipe?Leave a comment and let me know what you think.


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  • Reply
    June 12, 2020 at 11:53 am

    3 stars
    I have not tried it. Do I use old fashioned oats or quick oats? I know I am going to love this.

    • Reply
      June 12, 2020 at 4:48 pm

      Hi Moreen,
      I use old fashioned oats because I like the texture. You could use quick oats if that’s all you have.

  • Reply
    May 22, 2020 at 3:58 pm

    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.

    • Reply
      May 22, 2020 at 4:04 pm

      Hi Pamela,
      I always wondered about peeling rhubarb. Thanks for offering such a great tip! Let me know how the crisp turns out.

  • Reply
    Natanja || Home Baked Bliss
    June 7, 2018 at 12:25 am

    5 stars
    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!

    • Reply
      June 7, 2018 at 5:04 am

      No need to stress any longer and you can have delicious rhubarb at anytime!

  • Reply
    June 4, 2018 at 7:45 am

    5 stars
    The oatmeal topping looks amazing! I’ve always been reluctant to try rhubarb but it sounds like I’m missing out ๐Ÿ™‚ After seeing this, I think I’ll have to try it!

    • Reply
      June 5, 2018 at 7:52 pm

      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!

  • Reply
    [email protected]
    June 4, 2018 at 6:23 am

    Now that’s an irresistible crisp! The crunch of that topping with the sweet tart of the rhubarb! Love it!!

  • Reply
    Dawn - Girl Heart Food
    June 4, 2018 at 6:04 am

    5 stars
    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 ๐Ÿ™‚

  • Reply
    David @ Spiced
    June 4, 2018 at 4:43 am

    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! ๐Ÿ™‚

  • Reply
    Mary Ann | The Beach House Kitchen
    June 3, 2018 at 7:52 am

    5 stars
    Crisps are one of my favorite summer desserts Kathy! And love that rhubarb too!

    • Reply
      June 3, 2018 at 8:06 pm

      Mine too!

  • Reply
    June 2, 2018 at 8:26 pm

    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.

    • Reply
      June 3, 2018 at 6:21 am

      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!

    • Reply
      June 3, 2019 at 10:45 am

      Cheryl rhubarb does that if undernourished. I buried all my kitchen scraps around mine last year and it is wonderful this year.

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