Rhubarb Crisp
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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. A personal favorite of mine, this homemade rhubarb crisp is truly an unforgettable dessert experience and I’m confident it’s going to become a favorite in your home too!
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!
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.
Crisp vs Crumble vs Cobbler
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 or our homemade Vanilla Sauce.
Enjoy!
For more delicious rhubarb recipes be sure to try my:
- Rhubarb Streusel Cake
- Strawberry Rhubarb Upside-Down Cake
- Waffles with Rhubarb Compote & Vanilla Cream
- Strawberry Rhubarb Jam
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Rhubarb Crisp
Ingredients
- 6 cups diced rhubarb , fresh or frozen (if frozen let thaw and drain first)
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon quality pure vanilla extract
- For the Topping:
- 1/2 cup all-purpose flour
- 1 1/2 cups rolled oats
- 1 cup packed brown sugar
- 1/4 cup almond meal (highly recommended but if you don't have any simply omit it)
- 1/2 cup 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 13×9 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 or homemade vanilla sauce.
Nutrition
Originally published on The Daring Gourmet May 2, 2020
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
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!
This looks delicious! Do you use old fashioned or quick cooking oats?
Thank you, Geri! I use regular old-fashioned oats.
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 ☺️
So looking forward to baking this. Sounds delish! Can you tell me which oats work best….quick or old fashioned?
Hi Lynn, I use regular old-fashioned oats. Happy baking!
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!
I’m so happy you enjoyed it, Dawn, thank you!
Should the butter be cold or room temperature?
Hi Janet, it will be easier to work with if it’s room temp.
For our family it has way too much topping. It could easily be halved.
Brilliant and delicious (too nice)
Thank you, Michael, I’m so glad you enjoyed it! :)
Thank’s Kimberly for your help and prompt reply. Will make it on Saturday
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.
I’m so glad, Katherine, thank you for the feedback!
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.
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!
I love your dessert…and i really love your topping & inserted images as well….Thanks for sharing…!
I love rhubarb desserts! This crisp was a huge hit with my family. Thank you for the delicious recipe!
I’m so glad it was a family hit, Anna, thank you! :)
This recipe is SO delicious! I love that you used almond meal too. So homey.
I’m so glad you enjoyed it, Toni, thank you!
I love all the toppings in the recipe! The brown sugar, almonds and cinnamon!