Baking/ Desserts/ Recipe

Rhubarb Crisp

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

Fresh Rhubarb baked with an oatmeal topping!

Rhubarb crisp with an oatmeal topping is delicious served warm with a scoop of vanilla ice cream.

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!

Rhubarb crisp fresh out of the oven.

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.

Fresh rhubarb makes a delicious 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!

Vanilla ice cream is a perfect topping for Rhubarb Crisp.

5 from 4 votes
Fresh rhubarb baked with a sweet oatmeal topping! This rhubarb crisp is a family favorite!
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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Rhubarb crisp is slightly tart from the rhubarb and topped with an oatmeal crumble. Perfect for dessert with a scoop of ice cream.

Fresh rhubarb baked into a delicious crisp with an oatmeal topping.

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11 Comments

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

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

    • Reply
      Kathy
      June 3, 2018 at 8:06 pm

      Mine too!

  • 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! 🙂

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

    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 🙂

  • 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
    Kelly
    June 4, 2018 at 7:45 am

    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!

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

    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
      Kathy
      June 7, 2018 at 5:04 am

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

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