This delightful sweet and tangy Rhubarb Crisp recipe features a wonderfully crunchy, crumbly topping of oats, brown sugar, butter, almonds, and cinnamon. It’s truly an unforgettable dessert experience that is sure to become a favorite!
Homemade Rhubarb Crisp
I’ve always been a big fan of “crisps”. Whether apple, berry, peach or pear, if there’s a crisp served with ice cream I’m in! But I especially love rhubarb crisp, the Queen of all Crisps. Growing up my mom made it regularly for us when rhubarb was in season in Germany. The aroma from the kitchen was unmistakable and we eagerly sat down, spoon in hand and ready to dive in. This homemade rhubarb crisp recipe is reminiscent of how my mom always made it and I’ve added a few touches of my own that bump it up a few additional notches for the absolutely perfect rhubarb crisp!
The topping has always been my favorite aspect of any crisp and so I always insist that there’s plenty of it. None of this business of skimping on the crumble topping! This crunchy brown sugar-and-oat-based topping is perfectly crunchy and also includes the addition of some ground almonds for added texture and flavor.
Rhubarb is an interesting specimen. Though it’s used as a fruit in sweet applications, it’s technically a vegetable. It’s funny to think of it as a vegetable considering it’s rarely used in savory dishes, but it actually pairs really well in many meat dishes, especially pork and chicken. For centuries rhubarb wasn’t even cooked with at all but was strictly used as medicine. Somewhere along the line people discovered that though the leaves are poisonous the stalks are marvelous and started cooking and baking with it. And high praises to whoever discovered the first rhubarb crisp, one of my favorite Springtime desserts!
My family clamors for this every time I make it and if you appreciate rhubarb as much as we do I’m confident it will likewise become a hit in your home!
Crisp vs. Crumble vs. Cobbler – What’s the Difference?
A common point of confusion is calling something a “crisp” when it should be a “crumble” or a “cobbler” and vice versa. So what is the difference?
A crisp is a baked fruit dessert with crumbly streusel-like topping that features oats, flour, butter and sugar and sometimes includes nuts. A crumble is similar except that the crumbly topping does not include oats and rarely includes nuts, and is generally made strictly with flour, butter and sugar. A cobbler is also a baked fruit dessert but is a deep-dish version (as opposed to the shallower crisp and crumble) and rather than a crumbly, streusel-like topping it is a drop-biscuit or pie dough topping.
Rhubarb Crisp Recipe
Let’s get started!
Preheat to 350 F.
Stir the rhubarb, sugar, flour and vanilla extract together in a bowl to evenly coat.
In a large bowl add the flour, oats, brown sugar, butter, cinnamon and salt and work it until combined and crumbly (use your hands, a fork or a pastry cutter).
Spread the rhubarb mixture out in a buttered 13×9 inch baking dish.
Sprinkle the topping evenly over the rhubarb.
Bake on middle rack for about 40 minutes or until the topping is browned and the rhubarb is bubbling. Let cool about 10 minutes before serving to allow the rhubarb filling to soak up excess juices.
Serve warm with a scoop of vanilla ice cream.
Enjoy!
For more delicious rhubarb recipes try our:
- Rhubarb Streusel Cake
- Strawberry Rhubarb Upside-Down Cake
- Waffles with Rhubarb Compote & Vanilla Cream
- Strawberry Rhubarb Jam
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Be sure to also try our BEST EVER Peach Crisp!
Perfect Rhubarb Crisp
Ingredients
- 6 cups (720 g) diced rhubarb , fresh or frozen (if frozen let thaw and drain first)
- 3/4 cup (150 g) sugar
- 2 tablespoons (20 g) all-purpose flour
- 1 teaspoon quality pure vanilla extract
- For the Topping:
- 1/2 cup (65 g) all-purpose flour
- 1 1/2 cups (135 g) rolled oats
- 1 cup (200 g) packed brown sugar
- 1/4 cup (30 g) almond meal (highly recommended but if you don't have any simply omit it)
- 1/2 cup (115 g) unsalted butter , cubed
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat to 350 F. Stir the rhubarb, sugar, flour and vanilla extract together in a bowl to evenly coat and then spread the mixture out in a buttered 13x9 inch baking dish.
- In a large bowl add the flour, oats, brown sugar, butter, cinnamon and salt and work it until combined and crumbly (use your hands, a fork or a pastry cutter). Sprinkle evenly over the rhubarb.Bake on middle rack for about 40 minutes or until the topping is browned and the rhubarb is bubbling. Let cool about 10 minutes before serving to allow the rhubarb filling to soak up excess juices. Serve warm with a scoop of vanilla ice cream.
Curly says
Have an abundance of rhubarb in the garden, so busy making pie’s, stewed, juice, and now this delicious crisp. Didn’t have any ground almond, so used ground wheat germ…maybe next time I’ll try ground flax. Cut back on the sugars, but that’s just our taste.
Thanks for sharing!
Geri says
This looks delicious! Do you use old fashioned or quick cooking oats?
Kimberly @ The Daring Gourmet says
Thank you, Geri! I use regular old-fashioned oats.
Lisa says
Amazing! I made a couple of substitutions because I always do. Coconut sugar for brown and white sugar, whole wheat flour for white flour. Thank you so much for this recipe ☺️
Lynn says
So looking forward to baking this. Sounds delish! Can you tell me which oats work best….quick or old fashioned?
Kimberly @ The Daring Gourmet says
Hi Lynn, I use regular old-fashioned oats. Happy baking!
Dawn says
This is a wonderful recipe. Love that it sets up so well. I used pecan meal to the topping since I always have it on hand. Its delicious!
Kimberly @ The Daring Gourmet says
I’m so happy you enjoyed it, Dawn, thank you!
Janet says
Should the butter be cold or room temperature?
Kimberly @ The Daring Gourmet says
Hi Janet, it will be easier to work with if it’s room temp.
Jan says
For our family it has way too much topping. It could easily be halved.
michael bullers says
Brilliant and delicious (too nice)
Kimberly @ The Daring Gourmet says
Thank you, Michael, I’m so glad you enjoyed it! :)
michael bullers says
Thank’s Kimberly for your help and prompt reply. Will make it on Saturday
Katherine Huchler says
Greetings from Norway! We made this for pudding this evening and it was absolutely delicious. I replaced the flour in the topping with ground almonds, and halved the sugar for both the topping and filling because we don’t like things too sweet. It was a perfect combination of sweet and sour which both adults and children enjoyed. A new favourite! Thank you.
Kimberly @ The Daring Gourmet says
I’m so glad, Katherine, thank you for the feedback!
michael bullers says
Hello Kimberly
The weight measurements that are in metric do not alter when you increase or decrease the serving bar.Is it me? Can you please advise. Also what is almond meal?I am from England and am a bit thick.
Kimberly @ The Daring Gourmet says
Hi Michael, sorry about that, they won’t alter because they’re manually entered in. Almond meal is also called almond flour – it’s finely ground almonds. You can usually get it either blanched (skins removed) or unblanched (dark flecks from the skins resulting in a darker appearance of the whatever you’re using it in). Happy baking!
Samantha Paul says
I love your dessert…and i really love your topping & inserted images as well….Thanks for sharing…!
Anna says
I love rhubarb desserts! This crisp was a huge hit with my family. Thank you for the delicious recipe!
Kimberly @ The Daring Gourmet says
I’m so glad it was a family hit, Anna, thank you! :)
Toni says
This recipe is SO delicious! I love that you used almond meal too. So homey.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Toni, thank you!
Trang says
I love all the toppings in the recipe! The brown sugar, almonds and cinnamon!