Easy Homemade Rhubarb Crisp Recipe

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Easy rhubarb crisp is summer’s perfect and most favorite dessert. Old fashioned rhubarb crisp is the perfect balance of classic tart and tangy rhubarb fruit filling with the sweet oat crumble topping. Warm from the oven, this easy dessert is just begging to be topped with a scoop of ice cream.

Every spring, faithful rhubarb bursts forth from the ground, declaring that winter is over and spring is upon us. It’s with much joy and anticipation as the days to grow longer and warmer that we see one of my favorite crops emerge.

What first to make? Blueberry rhubarb crisp, strawberry rhubarb jam, rhubarb bars, and strawberry rhubarb crisp are all enjoyed during the rhubarb season. The tartness of the rhubarb pairs perfectly with a buttery, crisp topping, making rhubarb crisp one of the best rhubarb recipes!  It’s a quintessential spring dessert.

What is Rhubarb?

Rhubarb is a perennial plant that thrives in cooler climates, doing best in zones 3-8. It is one of the first of the perennials to grow every spring. Consumed raw, it’s incredibly tart, often prepared with fruit or added sugar to help bring some balance. Use less sugar to highlight its tart flavor in baked desserts and sauces. The color of rhubarb can range from bright red to green rhubarb with similar taste. The stalks are edible, but the leaves contain a toxic compound called oxalic acid, which can be harmful if ingested in large quantities. 

Why You’ll Love This Rhubarb Crisp Recipe

You can make this dessert as sweet or tart as you’d like. Add less sugar to the rhubarb fruit mixture for a less sweet dessert, letting the tart flavor shine. 

Most recipes that call for fresh rhubarb can be replaced with frozen rhubarb. Thaw frozen rhubarb and drain the juices before mixing with the rest of the ingredients.

Since rhubarb is such an abundant crop, making a double or triple recipe is a great way to feed a crowd. 

No need for any special equipment needed, it’s the perfect recipe for the beginner baker.

Use a food processor to make the crisp topping a breeze.  Add flour, brown sugar, and salt in a bowl of a food processor, Pulse until combined. Next, add cold butter and pulse until the mixture is fully combined. Add rolled oats and pulse until incorporated.

Easy Homemade Rhubarb Crisp Equipment

• Large bowl
• ​Knife
• Cutting board
• 9 x 13 or 9-inch round baking dish 

Easy Homemade Rhubarb Crisp Ingredients

Crumbly Topping Ingredients

• Unsalted butter – use room temperature, unsalted butter for easy mixing.
• ​All-purpose flour – This is my go-to flour, but you can substitute a 50-50 blend of whole wheat and all-purpose flour.
• ​Brown sugar – Adds a depth of flavor to the crumble topping. Can also substitute granulated sugar.
• Salt – Adds flavor to baked goods.
• Old fashioned oats – Old fashioned oats, sometimes referred to as rolled oats, will hold up when baked and give the crumble topping the perfect chew. Quick oats I’d suggest not using instant oats

Rhubarb Filling Ingredients

• Rhubarb – Trim root and leaves from rhubarb stalks and cut into 1 inch pieces. Use 8 cups of rhubarb, roughly 2 pounds. How many stalks needed will vary depending on length and thickness of each stalk.
• Brown sugar – The brown sugar brings sweetness and balance to the tart rhubarb. Use more or less, depending on your personal preference.
• All-purpose flour – Thickens the juices released from the rhubarb as it bakes.
• Vanilla extract – Adds flavor and depth to the rhubarb.
• Pinch of salt – Salt adds flavor to baked goods.

How to Make Homemade Rhubarb Crisp

​Preheat oven to 350 degrees with the oven rack in the middle position. 

Lightly grease a 9 x 13 or a 9 inch round baking dish. 

Cream the butter with the brown sugar in a medium bowl. Mix in the flour, old-fashioned oats, and salt until fully combined.

Remove rhubarb leaves and root ends and discard. Wash the fresh rhubarb stalks to remove any dirt and cut them into 1-inch pieces until you have 8 cups of rhubarb.

Mix rhubarb pieces, brown sugar, all-purpose flour, vanilla extract, and a pinch of salt in a large bowl. 

Pour the tart rhubarb mixture into the prepared baking dish and spread evenly. With clean hands, sprinkle the crumble mixture evenly over the rhubarb.

Place in the oven and bake for 55 – 60 minutes. The rhubarb will be soft and bubbly while the crisp topping will be a light golden brown. 

Serve warm with a big scoop of vanilla ice cream or homemade whipped topping. 

Storage

Rhubarb crisp is at its best the same day it’s baked. Store rhubarb crisp in an airtight container or cover the baking dish with plastic wrap and keep in the refrigerator for 3 days. Rhubarb crisp can be kept at room temperature for up to 24 hours. The crisp topping will soften with time. 

Where Can I Buy Rhubarb?

If you don’t have a rhubarb plant, ask around with some of your friends or neighbors to see if they can share some rhubarb stalks, or divide part of their plant with you. This is easiest to do in the early spring as soon as the dirt can be worked. If you don’t have access to anyone with rhubarb, most often your local farmer’s market or grocery store will have some in the spring and summertime. 

Can I Use Frozen Rhubarb?

Yes! Since rhubarb has such a short season, I always harvest as much of the rhubarb as possible before the plant decides to bolt. Wash and cut into 1-inch pieces and place into a freezer plastic bag, removing as much air as possible, and place in the freezer. Rhubarb can last up to a year in the freezer if stored properly.

I’d love to hear from you! Please leave a comment and rate the recipe. Tag photos #Lockremhomestead over on Instagram when you share pictures of your Easy Homemade Rhubarb Crisp!