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.
For more delicious rhubarb recipes try our:
- Rhubarb Streusel Cake
- Strawberry Rhubarb Upside-Down Cake
- Waffles with Rhubarb Compote & Vanilla Cream
- Strawberry Rhubarb Jam
Be sure to also try our BEST EVER Peach Crisp!
Perfect Rhubarb Crisp
- 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
- 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.