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Home » All Recipes » Perfect Rhubarb Crisp

Perfect Rhubarb Crisp

May 2, 2020 by Kimberly Killebrew · 29 Comments

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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!

rhubarb crisp recipe best homemade crumble traditional oats brown sugar nuts almond flour crunchy vanilla

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 crisp recipe best homemade crumble traditional oats brown sugar nuts almond flour crunchy vanilla

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!

rhubarb crisp recipe best homemade crumble traditional oats brown sugar nuts almond flour crunchy vanilla

For more delicious rhubarb recipes try our: 

  • Rhubarb Streusel Cake
  • Strawberry Rhubarb Upside-Down Cake
  • Waffles with Rhubarb Compote & Vanilla Cream
  • Strawberry Rhubarb Jam

 

PIN ME!

rhubarb crisp recipe best homemade crumble traditional oats brown sugar nuts almond flour crunchy vanilla

Be sure to also try our BEST EVER Peach Crisp!

peach crisp recipe best slow cooker crock pot oven

 

rhubarb crisp recipe best homemade crumble traditional oats brown sugar nuts almond flour crunchy vanilla

Perfect Rhubarb Crisp

Kimberly Killebrew
This wonderfully sweet and tangy rhubarb dessert is baked with a crumbly, crunchy topping featuring oats, brown sugar, butter, ground almonds and cinnamon for a truly unforgettable treat!
Print Recipe
4.92 from 12 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Dessert
Cuisine American, British, Canadian
Servings 6
Calories 522 kcal

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.

Nutrition

Calories: 522kcal | Carbohydrates: 87g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 116mg | Potassium: 485mg | Fiber: 5g | Sugar: 59g | Vitamin A: 597IU | Vitamin C: 10mg | Calcium: 165mg | Iron: 2mg
Keyword Rhubarb Crisp
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet
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29 Comments →

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29 Responses

  1. Curly says

    June 9, 2021 at 12:06 pm

    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!

    Reply
  2. Geri says

    May 31, 2021 at 12:00 am

    This looks delicious! Do you use old fashioned or quick cooking oats?

    Reply
    • Kimberly @ The Daring Gourmet says

      June 6, 2021 at 11:31 am

      Thank you, Geri! I use regular old-fashioned oats.

      Reply
  3. Lisa says

    May 27, 2021 at 6:31 pm

    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 ☺️

    Reply
  4. Lynn says

    May 27, 2021 at 1:03 pm

    So looking forward to baking this. Sounds delish! Can you tell me which oats work best….quick or old fashioned?

    Reply
    • Kimberly @ The Daring Gourmet says

      June 7, 2021 at 6:47 pm

      Hi Lynn, I use regular old-fashioned oats. Happy baking!

      Reply
  5. Dawn says

    May 1, 2021 at 10:43 am

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      May 1, 2021 at 1:09 pm

      I’m so happy you enjoyed it, Dawn, thank you!

      Reply
  6. Janet says

    December 22, 2020 at 8:14 am

    Should the butter be cold or room temperature?

    Reply
    • Kimberly @ The Daring Gourmet says

      December 22, 2020 at 8:31 am

      Hi Janet, it will be easier to work with if it’s room temp.

      Reply
  7. Jan says

    September 4, 2020 at 9:22 am

    For our family it has way too much topping. It could easily be halved.

    Reply
  8. michael bullers says

    May 31, 2020 at 7:01 am

    Brilliant and delicious (too nice)

    Reply
    • Kimberly @ The Daring Gourmet says

      May 31, 2020 at 8:19 pm

      Thank you, Michael, I’m so glad you enjoyed it! :)

      Reply
  9. michael bullers says

    May 29, 2020 at 1:42 am

    Thank’s Kimberly for your help and prompt reply. Will make it on Saturday

    Reply
  10. Katherine Huchler says

    May 28, 2020 at 9:23 am

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      May 28, 2020 at 1:06 pm

      I’m so glad, Katherine, thank you for the feedback!

      Reply
  11. michael bullers says

    May 28, 2020 at 9:02 am

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      May 28, 2020 at 1:10 pm

      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!

      Reply
  12. Samantha Paul says

    May 4, 2020 at 1:50 am

    I love your dessert…and i really love your topping & inserted images as well….Thanks for sharing…!

    Reply
  13. Anna says

    May 3, 2020 at 11:09 am

    I love rhubarb desserts! This crisp was a huge hit with my family. Thank you for the delicious recipe!

    Reply
    • Kimberly @ The Daring Gourmet says

      May 3, 2020 at 3:15 pm

      I’m so glad it was a family hit, Anna, thank you! :)

      Reply
  14. Toni says

    May 3, 2020 at 8:35 am

    This recipe is SO delicious! I love that you used almond meal too. So homey.

    Reply
    • Kimberly @ The Daring Gourmet says

      May 3, 2020 at 9:06 am

      I’m so glad you enjoyed it, Toni, thank you!

      Reply
  15. Trang says

    May 2, 2020 at 8:54 pm

    I love all the toppings in the recipe! The brown sugar, almonds and cinnamon!

    Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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