Rhubarb Crisp

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Fresh Rhubarb baked with an oatmeal topping in a delicious Rhubarb Crisp!

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

What ingredients do I need for a Rhubarb Crisp?

• rhubarb
• brown sugar
• corn starch
• cinnamon
• oatmeal
• butter

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 a how to on freezing 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 Rhubarb 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.

Don’t forget to PIN for later! 

If you make this recipe, I’d love to hear about it! Leave a comment below or snap a picture and tag me on Instagram #beyondthechickencoop

5 from 4 votes

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Rhubarb Crisp

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

 

Rhubarb topped with a crispy oatmeal topping.

Course: Dessert

Cuisine: American

Keyword: dessert recipes, rhubarb crips, rhubarb crisp recipe, rhubarb desserts, rhubarb recipe

Servings: 8 people

Calories: 263 kcal

Author: Kathy

Ingredients

Rhubarb Filling

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

Topping

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

Instructions

Filling

1. Place rhubarb, sugar, corn starch and cinnamon in a bowl. Mix until rhubarb is coated with all ingredients.

2. Place rhubarb mixture in a greased 9 x 13 baking dish. 

Topping

1. Place oatmeal, brown sugar, cinnamon and butter into a bowl and stir.

2. Spread oat mixture over rhubarb mixture. 

3. Bake in a 350 degree oven for 45 minutes.

4. Serve warm with ice cream or whipped cream. 

Recipe Notes

To reheat, warm in a 350 degree oven for 15 minutes. 

Nutrition Facts

Rhubarb Crisp

Amount Per Serving

Calories 263 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Cholesterol 22mg7%

Sodium 89mg4%

Potassium 303mg9%

Carbohydrates 44g15%

Fiber 2g8%

Sugar 32g36%

Protein 2g4%

Vitamin A 340IU7%

Vitamin C 6.1mg7%

Calcium 102mg10%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.