There’s something magical about early summer at my grandmother’s house. The scent of blooming peonies in the garden mixed with the earthy tartness of freshly picked rhubarb was the sign that rhubarb season had arrived. And with it came the time-honored tradition of making her famous rhubarb crisp — a dessert that tastes like summer in every bite.
This classic rhubarb crisp recipe brings together sweet, tangy rhubarb topped with a golden, buttery oat crumble. It’s simple to prepare, beautifully rustic, and absolutely irresistible when served warm with a scoop of vanilla ice cream.
Why You’ll Love This Rhubarb Crisp
- Simple ingredients you probably already have in your pantry.
- Quick prep time — in under 15 minutes, it’s oven-ready.
- Tart and sweet balance — the perfect contrast of flavors.
- Crispy, buttery topping that adds texture and richness.
- Perfect for summer gatherings, potlucks, or weeknight treats.
Ingredients
For the Rhubarb Filling:
- 6 cups fresh rhubarb, chopped (about 1/2-inch pieces)
- 3/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- Zest of 1 orange (optional, but adds brightness)
For the Crisp Topping:
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup cold unsalted butter, cut into cubes
- 1/2 tsp cinnamon
- Pinch of salt
Instructions
1. Prep the Oven and Rhubarb
Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish or a similar-sized casserole dish.
In a large bowl, toss the chopped rhubarb with sugar, cornstarch, vanilla extract, and orange zest (if using). Stir well to coat and transfer to the prepared baking dish.
2. Make the Crisp Topping
In another bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and use your fingers or a pastry cutter to blend the butter into the dry mixture until it resembles coarse crumbs.
Sprinkle the topping evenly over the rhubarb mixture, covering the fruit completely.
3. Bake
Bake the crisp for 40–45 minutes, or until the top is golden brown and the rhubarb filling is bubbling around the edges.
4. Cool and Serve
Let it cool slightly before serving — it will thicken as it rests. Serve warm with vanilla ice cream, whipped cream, or a dollop of Greek yogurt.
Tips for the Best Rhubarb Crisp
- Fresh rhubarb is best, but frozen works too — just thaw and drain it well.
- Adjust sweetness depending on how tart your rhubarb is; taste a small piece raw if unsure.
- Add strawberries for a sweeter variation — replace 2 cups of rhubarb with fresh strawberries.
- Make it gluten-free by using gluten-free oats and almond flour.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: You can freeze rhubarb crisp (either before or after baking) for up to 2 months.
- Reheat: Warm in a 350°F oven for 10–15 minutes or microwave individual servings for 30–60 seconds.
Variations to Try
- Rhubarb-Strawberry Crisp: A summertime classic — the sweet berries mellow the rhubarb’s tang.
- Add nuts like pecans or almonds to the topping for crunch.
- Make it vegan: Use coconut oil or vegan butter instead of dairy.
- Add spices like ginger or cardamom for a warm twist.
Nutrition Information (Per Serving – Approximate)
- Calories: 280
- Fat: 12g
- Carbohydrates: 42g
- Fiber: 3g
- Sugar: 25g
- Protein: 3g
Pairing Ideas
- Drinks: Try it with an iced herbal tea, a chilled glass of Moscato, or a fresh lemonade.
- Mains: Serve after a light summer dinner like grilled chicken or a fresh garden salad.
A Bit About Rhubarb
Rhubarb is often misunderstood — technically a vegetable, it’s used like a fruit in baking. Its tart flavor pairs wonderfully with sugar, berries, citrus, and buttery toppings. Only the stalks are edible; the leaves are toxic and should always be discarded.
Harvest rhubarb from spring through early summer. When selecting, look for firm, crisp stalks in vibrant shades of red or pink. Green stalks are also delicious — they just tend to be more tart.
Why This Rhubarb Crisp Recipe Works
This recipe is rooted in tradition yet easy enough for modern-day cooks. The contrast of sweet and tart, the warm and crisp textures — it all comes together in a nostalgic dessert that feels like a hug from summer.
Best of all, it’s adaptable. Whether you have five stalks of rhubarb or a whole garden’s worth, you can scale this up or down. Bake it in a deep pie dish, individual ramekins, or even a cast-iron skillet for rustic charm.
Conclusion
Whether you grew up with rhubarb crisp or are trying it for the first time, this simple dessert is guaranteed to impress. It captures the best of summer’s bounty in one golden, bubbling, perfectly imperfect dish.
So go ahead — grab a bunch of rhubarb, preheat that oven, and make this classic rhubarb crisp your new seasonal tradition.
Have You Tried This Recipe?
Leave a comment below and let me know how it turned out! Did you add strawberries or a twist of lemon? Share your version on Instagram and tag it #RhubarbCrispLove — I’d love to see it!