Rhubarb Crisp

Fresh Rhubarb baked with an 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, and rhubarb sauce.  I decided it was time to share my rhubarb crisp with you!

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.

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.

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!

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*

Total Fat 9g 14%

Saturated Fat 5g 25%

Cholesterol 22mg 7%

Sodium 89mg 4%

Potassium 303mg 9%

Total Carbohydrates 44g 15%

Dietary Fiber 2g 8%

Sugars 32g

Protein 2g 4%

Vitamin A 6.8%

Vitamin C 7.4%

Calcium 10.2%

Iron 5.1%

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

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Cherry Almond Crisp

Old Fashioned Peach Ice Cream

Blueberry Banana Coffee Cake