Is there anything better than a simple, seasonal dessert? I don’t think so. There’s this special kind of magic that happens when you take a humble ingredient, like tart spring rhubarb, and turn it into a warm, bubbling treat with just a few pantry staples. That’s the whole joy of this Easy Rhubarb Crisp.
My first taste of rhubarb crisp was at a friend’s backyard barbecue years ago. I was skeptical—it looked like red celery baked under a pile of granola! But one bite of that sweet, crunchy topping with the tangy, jammy fruit underneath completely won me over. I’ve been making my own version ever since, tweaking and testing over countless springs to get it just right. This recipe is my absolute favorite because it gives you maximum reward for minimal effort. You get this perfect balance where the sugary oat crumble hugs the puckery fruit, and it all comes together in one dish with hardly any fuss. Trust me, after years of baking complicated things, this easy crisp is the one I come back to every single time.
Why You Will Love This Easy Rhubarb Crisp
I think you’ll love this recipe for all the same reasons I do—it’s just so darn friendly. It never lets you down. Here’s why it’s become my go-to spring dessert:
- It’s seriously simple. We’re talking about ten ingredients you probably already have, and most of the “work” is just stirring things together in a bowl. No fancy techniques required.
- The texture is everything. That’s the real magic. You get this incredible contrast between the soft, tangy, jammy rhubarb filling and the sweet, crunchy oat crumble on top. It’s a party in your mouth.
- It comes together in a flash. From chopping to oven in about 15 minutes flat. It bakes while you clean up or set the table, making you look like a kitchen genius with zero stress.
- It loves to accessorize. Serve it warm with a melting scoop of vanilla ice cream, a dollop of whipped cream, or even just plain. It’s perfect every single way.
Ingredients for Your Easy Rhubarb Crisp
Okay, let’s gather our cast of characters! One of the best things about this easy rhubarb crisp is how straightforward the ingredient list is. I like to separate them into two groups right on my counter: the filling team and the topping crew. Here’s exactly what you’ll need:
For the Tangy Rhubarb Filling:
- 4 cups fresh rhubarb, chopped into 1-inch pieces: This is about 4-5 medium stalks. Look for firm, brightly colored stalks. Don’t use the leaves—they’re not edible!
- 1/2 cup granulated sugar: This tames the rhubarb’s natural tartness.
- 1 tablespoon cornstarch: Our thickening hero. It turns the juicy rhubarb liquid into a lovely, spoonable sauce.
For the Sweet & Crunchy Topping:
- 1 cup all-purpose flour: The base of our crumble.
- 1 cup old-fashioned rolled oats: Not quick oats. We want the big flakes for maximum crunch and texture.
- 1 cup packed brown sugar: “Packed” means you really press it into the measuring cup. This gives us those deep caramel notes and helps the topping clump beautifully.
- 1/2 teaspoon ground cinnamon: For that warm, cozy spice.
- 1/2 cup (1 stick) unsalted butter, melted: Melted butter binds everything together and makes the topping irresistibly crisp as it bakes.
You’ll also want a large bowl for mixing the topping and a smaller one for the filling.
Ingredient Notes and Simple Swaps
Don’t worry if your pantry isn’t a perfect match for my list. This recipe is wonderfully forgiving! Here are my notes and favorite swaps from all my testing:
First, the oats. I’m a stickler for old-fashioned rolled oats because they hold their shape and give you that fantastic nubby texture. Quick oats will work in a pinch, but they can make the topping a bit more powdery.
No fresh rhubarb? No problem! Frozen rhubarb is a fantastic substitute. Use it straight from the freezer—do not thaw it—and mix it with the sugar and cornstarch. It might need an extra 5 minutes in the oven. If you’re out of cornstarch, an equal amount of all-purpose flour or tapioca starch will work as a thickener.
If all you have is salted butter, that’s fine! Just omit any extra pinch of salt from the recipe (we don’t add any here anyway). Want to get fancy? Toss 1/2 cup of chopped walnuts or pecans into the dry topping mix before you add the butter. It adds a wonderful nutty depth.
For a gluten-free version, a good 1-to-1 gluten-free flour blend works great in place of the all-purpose flour. Just make sure your oats are certified gluten-free if that’s a concern. The beauty of this easy rhubarb crisp is how easily it bends to what you’ve got on hand.
Essential Equipment for Easy Rhubarb Crisp
You’ll be happy to know you don’t need any fancy gadgets for this. Just a few trusty basics that I bet you already own. Here’s your short and sweet checklist:
- An 8×8-inch baking dish: My absolute favorite for crisps. It’s the perfect depth to get the fruit-to-topping ratio just right.
- A couple of mixing bowls: One for the filling, one for the crumble topping. Easy.
- Measuring cups and spoons: For all that sugar and spice.
- A fork or a sturdy spoon: For mixing everything together. Your hands work great for crumbling the topping, too!
- An oven: Obviously. But seriously, that’s it! See? I told you it was easy.
How to Make Easy Rhubarb Crisp: Step-by-Step Guide
Alright, ready to make some magic? This is the fun part. I promise, it’s more like assembling than actual cooking. Just follow these simple steps and you’ll have a gorgeous, bubbling crisp in no time. The first thing you always want to do is turn that oven on, so it’s nice and hot when you’re ready to go.
Prepare the Filling
First, grab your rhubarb. Give those pretty pink stalks a rinse and pat them dry. Now, chop them into pieces about an inch long—you’re not building a watch here, so don’t stress about perfection. Toss all those pieces into a bowl. Sprinkle over the granulated sugar and cornstarch. Now, get in there with your hands or a spoon and mix it all up until every piece of rhubarb looks lightly coated in that sugary, starchy powder. This is what’s going to create that amazing saucy filling. Dump the whole mixture into your greased baking dish and spread it into a nice, even layer. You want the love to be distributed equally!
Make the Crumble Topping
Now for the best part: the crunchy crown! In a large bowl, whisk together the flour, oats, packed brown sugar, and cinnamon. See how the brown sugar makes little clumps already? That’s good! Next, take your melted butter (careful, it’s hot!) and pour it right over the dry ingredients. Grab a fork and start mixing. You’ll see it start to come together into a crumbly, sandy mixture with some bigger, irresistible clumps. That’s exactly what you want! If it seems too dry, you can add another tablespoon of melted butter. If it seems too wet and pasty, a sprinkle more flour will fix it.
Assemble and Bake Your Crisp
Time to put it all together. Take handfuls of your oat crumble and sprinkle it evenly over the rhubarb filling. Don’t press it down—just let it fall where it may, covering all the fruit. This lets the heat circulate and get everything perfectly crisp. Slide the dish into your preheated oven and let it bake. You’ll know it’s done when the topping is a deep, golden brown and you see thick, juicy bubbles actively bubbling up around the edges. That’s the filling telling you it’s perfectly cooked and thickened. This usually takes about 40 to 45 minutes.
Cool and Serve
I know, I know—the smell is incredible and you want to dive right in. But trust me on this: let it sit for at least 15 minutes after it comes out of the oven. This cooling time is crucial for the filling to set up from a lava-like juice into a lovely, spoonable sauce. It’s worth the wait, I promise. Then, scoop it out while it’s still wonderfully warm. That’s when it’s at its absolute best, especially with a little something cold melting on top.
Expert Tips for the Best Easy Rhubarb Crisp
After making this more times than I can count, I’ve picked up a few little tricks that make a big difference. First, don’t be shy with the rhubarb chopping. Those one-inch pieces are the sweet spot—any smaller and they can turn to mush, any bigger and they won’t soften evenly. My favorite tip is for the topping: when you mix in the melted butter, use your fingers to pinch some of the mixture together. This creates those perfect, craggy clumps that get so wonderfully crisp in the oven. To check for doneness, look for active, thick bubbles around the edges, not just a little sizzle. And finally, stick to an 8×8 dish if you can. A smaller dish might overflow, and a bigger one gives you a sad, thin layer of fruit. Trust me, the size matters for that perfect bite!
Serving and Storing Your Easy Rhubarb Crisp
Okay, the hard part is over—now for the best part: eating it! My absolute favorite way to serve this easy rhubarb crisp is warm, right out of the baking dish, with a big scoop of vanilla ice cream plopped on top. The way the cold ice cream melts into the warm, tangy filling is just… wow. A dollop of freshly whipped cream is a close second, or even a drizzle of heavy cream if you’re feeling simple.
If you have leftovers (a rare event in my house!), they keep beautifully. Let the crisp cool completely, then cover the dish tightly. It’s fine on the counter for a day. For longer storage, pop it in the fridge for up to 4 days. To reheat, I love a quick zap in the microwave for a single serving, or you can warm the whole dish in a 300°F oven for about 15 minutes to get the topping crisp again. Easy as pie. Well, easier than pie, actually!
Easy Rhubarb Crisp Nutritional Information
I like to keep things real, so I want to give you a quick heads-up about the nutrition info for this easy rhubarb crisp. The numbers you see in the recipe card are always just estimates. The truth is, the final count can change quite a bit depending on the exact brands you use, how packed your brown sugar is, and, let’s be honest, how generous your serving spoon is! I share them as a helpful guide, but your own batch might be a little different. The important thing is enjoying that delicious, homemade treat.
Your Easy Rhubarb Crisp Questions Answered
I get asked about this easy rhubarb crisp all the time, so I figured I’d put all my answers in one spot! Here are the questions that pop up most often in my kitchen and from friends.
Can I use frozen rhubarb?
Absolutely! Frozen rhubarb is a lifesaver. The key is to use it straight from the freezer—don’t thaw it. Just toss the frozen pieces with the sugar and cornstarch and carry on. It might need an extra 5 minutes or so in the oven, but it works like a charm.
How can I make this gluten-free?
It’s super simple. Just swap the all-purpose flour for your favorite 1-to-1 gluten-free flour blend. Double-check that your oats are certified gluten-free, and you’re all set for a perfect gluten-free crisp.
What can I use if I’m out of cornstarch?
No worries! An equal tablespoon of all-purpose flour works, or you can use tapioca starch. They’ll both thicken up the juicy filling just fine.
What’s the best way to store leftovers?
Let any leftover crisp cool completely, then cover the baking dish tightly. It’s fine on the counter for a day. For longer storage, I pop it in the fridge for up to 4 days. Reheat servings in the microwave, or warm the whole dish in a low oven to re-crisp the topping.
Can I make this ahead of time?
You bet! I often prep the filling and the crumble topping separately the night before. Keep the chopped rhubarb mixture in one bowl in the fridge, and the dry crumble mix in another. When you’re ready to bake, melt the butter, mix it into the topping, assemble, and pop it in the oven. Easy!
Easy Rhubarb Crisp
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple, warm dessert featuring tangy rhubarb topped with a sweet, crunchy oat crumble. You can make this seasonal treat with minimal effort.
Ingredients
- 4 cups fresh rhubarb, chopped into 1-inch pieces
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
- In a bowl, mix the chopped rhubarb with the granulated sugar and cornstarch. Spread this mixture evenly in the prepared baking dish.
- In a separate bowl, combine the flour, rolled oats, brown sugar, and cinnamon. Pour the melted butter over the dry ingredients and stir until the mixture is crumbly and well combined.
- Sprinkle the oat crumble topping evenly over the rhubarb mixture in the baking dish.
- Bake for 40-45 minutes, or until the topping is golden brown and the rhubarb filling is bubbling around the edges.
- Let the crisp cool for at least 15 minutes before serving. It’s best served warm.
Notes
- You can use frozen rhubarb. Do not thaw it before using; just mix it directly with the sugar and cornstarch.
- For a nuttier flavor, add 1/2 cup of chopped walnuts or pecans to the crumble topping.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 380
- Sugar: 42g
- Sodium: 15mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
