Easy Rhubarb Crisp – A Cozy Old-Fashioned Dessert

If there’s one dessert that embodies comfort, it’s a warm, bubbling rhubarb crisp fresh out of the oven. The tangy bite of rhubarb mingling with buttery brown sugar crumble is the perfect marriage of tart and sweet. This Easy Rhubarb Crisp recipe is an old-fashioned favorite that takes very little effort to prepare yet feels like a hug in a bowl. Whether it’s a lazy spring afternoon or you’ve just returned from the farmer’s market with a bundle of ruby-red rhubarb, this dessert delivers that nostalgic, homemade flavor every time.

Rhubarb crisp has long been a staple in kitchens across generations. It’s that dependable dessert you can whip up in under an hour with pantry staples—no fancy equipment, no complicated steps. The star of the show, rhubarb, is known for its unique tanginess that beautifully complements the sweet, buttery crisp topping. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, and you’ve got yourself the perfect balance of flavor and texture.

Ingredients:

• 5 cups chopped fresh rhubarb (about 1½ pounds)
• ¾ cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup old-fashioned oats
• ¾ cup packed brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup unsalted butter, melted

Instructions:

1. Preheat your oven: Set to 375°F (190°C). Grease an 8×8-inch baking dish or small casserole pan.
2. Prepare the rhubarb filling: In a large bowl, toss chopped rhubarb with granulated sugar, cornstarch, and vanilla extract. Mix until the rhubarb is evenly coated and slightly glossy.
3. Make the crisp topping: In another bowl, combine flour, oats, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until the mixture forms small clumps and looks crumbly.
4. Assemble the crisp: Spread the rhubarb mixture evenly in the prepared baking dish. Sprinkle the oat mixture evenly over the top, making sure to cover the rhubarb completely.
5. Bake: Place in the preheated oven and bake for 35–40 minutes, or until the topping is golden brown and the rhubarb filling is bubbling around the edges.
6. Cool slightly: Let the crisp rest for about 10 minutes before serving to allow the juices to thicken.
7. Serve and enjoy: Serve warm with vanilla ice cream, whipped cream, or a drizzle of heavy cream.

Tips & Tricks:

• For a thicker filling, add an extra tablespoon of cornstarch.
• If you prefer a less tart dessert, substitute half of the rhubarb with chopped strawberries.
• Make it gluten-free by using gluten-free oats and flour.
• Add a pinch of nutmeg or ginger to the topping for a warm, spiced variation.

Variations:

• Rhubarb Strawberry Crisp: Replace 2 cups of rhubarb with 2 cups of sliced strawberries for a classic springtime twist.
• Rhubarb Apple Crisp: Add diced apples for a comforting fall-inspired version.
• Nutty Rhubarb Crisp: Stir in ½ cup of chopped pecans or almonds into the topping for crunch.
• Vegan Version: Swap butter for coconut oil or vegan margarine—it adds a lovely subtle flavor.

Serving Suggestions:
Serve your rhubarb crisp warm, ideally within 15 minutes of baking. A scoop of vanilla ice cream melts beautifully over the golden crust, mingling with the tart rhubarb juices. For a lighter option, try whipped cream or Greek yogurt. If you’re hosting a brunch or tea, serve small portions in ramekins for an elegant touch.

Easy Rhubarb Crisp

A cozy, old-fashioned dessert featuring tangy rhubarb and a buttery oat topping, baked to golden perfection.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dessert

Cuisine: American, Homestyle

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

Filling

• 5 cups fresh rhubarb, chopped
• 3/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract

Topping

• 1 cup all-purpose flour
• 1 cup old-fashioned oats
• 3/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted

Equipment

• Mixing bowls
• Baking dish
• Measuring cups
• Wooden spoon

Method

 

1. Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish.
2. Toss chopped rhubarb with sugar, cornstarch, and vanilla extract.
3. In another bowl, combine flour, oats, brown sugar, cinnamon, and salt. Stir in melted butter.
4. Spread rhubarb mixture evenly in the dish and top with oat mixture.
5. Bake for 35–40 minutes or until golden and bubbling. Cool slightly before serving.

Notes

Serve warm with ice cream or whipped cream. Best enjoyed fresh out of the oven.

Storage Information:
Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or in the oven at 350°F for 10 minutes to crisp up the topping again. You can also freeze the baked crisp for up to 3 months—just wrap tightly in foil. Thaw overnight in the fridge before reheating.

FAQ:
Can I use frozen rhubarb?
Yes! Just thaw it completely and drain excess liquid before mixing with the sugar and cornstarch.

Can I make this ahead of time?
Absolutely. Assemble the crisp up to one day in advance and refrigerate it. Bake just before serving.

Do I need to peel rhubarb?
Not usually. Young rhubarb stalks are tender and cook beautifully without peeling.

Can I reduce the sugar?
You can! Rhubarb is naturally tart, but if you enjoy that tang, reduce both sugars by ¼ cup each.

History / Fun Facts:
Rhubarb has been enjoyed for centuries, originally prized for its medicinal properties before finding its way into the kitchen. In the 18th century, it became a dessert hero in Britain and North America when paired with sugar to balance its tartness. Rhubarb crisps gained popularity during the 20th century as an affordable, comforting dessert—especially during the Great Depression when fresh fruit was scarce. Today, it remains a seasonal favorite that evokes the nostalgia of spring and early summer baking.