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Rhubarb Crisp Recipe

June 18, 2024

Tart, fresh rhubarb turns all sweet and jammy under a buttery oat crumble topping in this delicious, easy rhubarb crisp recipe.

Categories

  • Summer
  • Dessert
rhubarb crisp being spooned into serving bowls topped with vanilla ice cream
Photography by Gayle McLeod

This rhubarb crisp recipe is our favorite way to use fresh rhubarb, and definitely the easiest spring and summer dessert. Fresh rhubarb, rough-chopped and sweetened with sugar and lemon, topped with a simple, buttery oat crisp topping (that comes together fast in the food processor). Bake it to perfection, and voila! The best rhubarb crisp ever is served. Serve it warm from the oven, with lots of vanilla ice cream and you’ll be in heaven. Hungry for more rhubarb desserts? Try our delicious Rhubarb Cobbler next!

rhubarb, butter, flour, oats, brown sugar, sugar, nutmeg, cinnamon, salt, and mint in prep bowls to make rhubarb crisp

Rhubarb Crisp Ingredients

  • Rhubarb - Look for younger, redder, thinner stalks of rhubarb. They are typically more tender and sweet.

  • Lemon - Adds more brightness to this dish.

  • Sugar - Granulated white sugar to balance the tartness in the rhubarb

  • Butter - We call for salted butter here, but if you only have unsalted on hand, you can always add a pinch of salt to taste.

  • Brown sugar - Helps to make the oat crisp top nice and crunchy and sweet.

  • All-purpose flour - Helps to to beef up the oat topping.

  • Cinnamon - Ground cinnamon helps to add a nice warm spice. Pairs perfectly with the oats and the rhubarb filling.

  • Nutmeg - Just a touch for flavor.

  • Salt - We call for ½ teaspoon sea salt, but you can sub in kosher if that's all you have.

  • Rolled oats - We like rolled oats the best, but feel free to use quick oats in a pinch. We wouldn't recommend using steel cut oats for this recipe.

butter, brown sugar, flour, cinnamon, nutmeg, salt and oats being pulsed in a food processor
butter, brown sugar, flour, cinnamon, nutmeg, salt and oats being pulsed in a food processor
rhubarb being tossed with sugar, lemon zest, lemon juice,  and mint in a baking dish
rhubarb crisp made with butter, flour, brown sugar, oats, cinnamon, nutmeg, sugar, lemon juice and mint ready for the oven

How To Make Rhubarb Crisp

  1. Rinse and chop your rhubarb stalks. You don’t have to be too fussy about it, but don’t leave the rhubarb pieces too big, or they’ll be a bit stringy. A good sharp knife is key!

  2. Dust the chopped rhubarb with sugar in the baking dish you’ll bake the rhubarb crisp in. Add fresh lemon juice and zest (don’t forget to zest the lemon with your microplane before you juice it) and fresh mint, if you’re using it.

  3. Make the oat crisp topping. Put the cold butter, brown sugar, flour, cinnamon, nutmeg and salt in a food processor. Pulse it once, add the oats and pulse it a few more times until it looks like a crumbly crisp topping. You can always make this a day ahead of time. Just store it in the refrigerator in an airtight container and let it sit out for 1 hour before ready to add to the crisp.

  4. Sprinkle the oat topping over the rhubarb evenly.

  5. Bake for 40 minutes.

  6. Serve warm alongside ice cream or whipped cream, if desired.

homemade rhubarb crisp made with butter, flour, brown sugar, oats, cinnamon, nutmeg, sugar, lemon juice and mint
homemade rhubarb crisp being spooned into serving bowls

How To Store Rhubarb Crisp + Tips

  • Can you freeze rhubarb crisp? We prefer to enjoy homemade rhubarb crisp fresh. But you can freeze it if you want to. Bust bake it first, let it cool and wrap it tightly to freeze it. You can freeze it for at least 3 months.

  • Does rhubarb crisp need to be refrigerated? Yes, we store any leftover rhubarb crisp covered in the fridge. It reheats beautifully or you can just eat it straight out of the pan. We also think cold leftover rhubarb crisp makes a really great breakfast (ice cream optional, but recommended).
homemade rhubarb crisp being spooned into serving bowls
rhubarb crisp being spooned into serving bowls topped with vanilla ice cream

Dessert Is Done. Now What?

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Rhubarb Crisp Recipe

  • Serves: 8
  • Prep Time:  15 min
  • Cook Time:  45 min
  • Calories: 274

Ingredients

Rhubarb Filling

  • 5 cups chopped fresh rhubarb (2½ to 3 pounds)
  • ¾ cup white sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • ¼ cup chopped fresh mint (optional)

Oat Topping

  • 6 tablespoons cold salted butter, cut into small pieces
  • ¾ cup brown sugar
  • ½ cup all-purpose flour
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon sea salt
  • ½ cup rolled oats

For Serving

  • Whipped cream (optional)
  • Vanilla ice cream (optional)

Method

  1. Preheat the oven to 375°F with a rack in the center position. Grease a 9 x 9-inch baking dish with cooking spray.

    rhubarb, butter, flour, oats, brown sugar, sugar, nutmeg, cinnamon, salt, and mint in prep bowls to make rhubarb crisp
  2. In the prepared baking dish, toss the rhubarb with the sugar, lemon zest, lemon juice, and mint, if using. Spread the mixture into an even layer.

    rhubarb being tossed with sugar, lemon zest, lemon juice,  and mint in a baking dish
  3. In a food processor, combine the butter, brown sugar, flour, cinnamon, nutmeg and salt. Pulse for about 30 seconds, or until pea-size clumps form. Add the oats and pulse until incorporated, 2 to 3 more times.

    butter, brown sugar, flour, cinnamon, nutmeg, salt and oats being pulsed in a food processor
  4. Scatter the oat topping over the rhubarb mixture. Bake until the filling is bubbling and the topping is browned, about 40 minutes.

    homemade rhubarb crisp being spooned into serving bowls
  5. Serve warm alongside ice cream or whipped cream, if desired.

    rhubarb crisp being spooned into serving bowls topped with vanilla ice cream

Nutrition Info

  • Per Serving
  • Amount
  • Calories274
  • Protein2 g
  • Carbohydrates44 g
  • Total Fat9 g
  • Dietary Fiber2 g
  • Cholesterol25 mg
  • sodium214 mg
  • Total Sugars37 g

Rhubarb Crisp Recipe

Questions & Reviews

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  • Jenn

    This was very good with my garden rhubarb, the oat topping is absolutely delicious and super simple. Can't wait to make this again!

    Thanks Jenn, glad you loved it!