This classic rhubarb crisp recipe celebrates the tart-sweet flavor of spring’s most distinctive vegetable with a perfectly golden, crunchy oat topping. The combination of tender, jammy rhubarb beneath a buttery crumble creates an irresistible dessert that takes just 15 minutes to prep and 45 minutes to bake.

What makes this rhubarb crisp truly special is its focus on pure rhubarb flavor without competing fruits, allowing the vegetable’s natural tartness to shine through. The fiber-rich oat topping provides delightful texture contrast while the filling becomes beautifully thick and glossy as it bakes, creating the perfect balance of sweet and tart in every bite.

Prep Time: 15 minutes | Cook Time: 45 minutes | Serves: 8-10

Classic Rhubarb Crisp

This traditional rhubarb crisp showcases the bright, tangy flavor of fresh rhubarb beneath a golden, crunchy oat topping. The dessert transforms tart rhubarb stalks into a sweet-tart filling that bubbles beautifully while the buttery crumble becomes perfectly golden brown.

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Ingredients Equipment Method Notes

Ingredients

  

For the Filling:

• 6 cups fresh rhubarb trimmed and cut into 1/2-inch pieces (about 2 pounds)
• 3/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Topping:

• 1 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 3/4 cup packed brown sugar
• 1/2 cup cold unsalted butter cubed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Equipment

• Large mixing bowl
• Medium mixing bowl
• 9x13 inch glass baking dish
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Clean kitchen towel

Method

 

1. Prepare the oven and dish: Preheat your oven to 375°F and grease a 9x13 inch glass baking dish with butter.
2. Make the rhubarb filling: In a large bowl, toss the chopped rhubarb with granulated sugar, cornstarch, vanilla extract, and salt until the rhubarb is evenly coated and the cornstarch is absorbed. Let sit for 5 minutes to allow the rhubarb to release some juices, then transfer to the prepared baking dish.
3. Create the crisp topping: In a medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use your fingertips or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs and holds together when pinched.
4. Assemble and bake: Sprinkle the oat mixture evenly over the rhubarb filling, creating an even layer that allows steam to escape. Place the dish on a foil-lined baking sheet to catch any bubbling juices.
5. Bake until golden: Bake for 40-45 minutes until the topping is golden brown and the rhubarb filling is bubbling around the edges and through the topping. If the topping browns too quickly, tent with foil and continue baking until the rhubarb is tender.
6. Cool and serve: Remove from oven and let cool for 15-30 minutes to allow the filling to thicken slightly before serving. Serve warm with vanilla ice cream or whipped cream.

Notes

Rhubarb Preparation: Only use the stalks of rhubarb - the leaves contain toxic compounds and must be discarded. Cut rhubarb across the grain to break the stringy fibers, and aim for uniform 1/2-inch pieces for even cooking.

Substitutions: For gluten-free options, replace all-purpose flour with a 1:1 gluten-free flour blend and ensure oats are certified gluten-free. For vegan preparation, substitute the butter with solid coconut oil or vegan butter. You can also replace granulated sugar with coconut sugar or brown sugar as needed.

Thickening Options: Cornstarch creates a clearer, more glossy filling than flour. For best results, instant tapioca can be substituted for cornstarch using the same amount. If using frozen rhubarb, thaw completely and drain excess liquid, adding an extra tablespoon of cornstarch if the mixture seems very wet.

Storage: Store leftover crisp covered at room temperature for up to 2 days or refrigerate for up to 5 days. The topping will lose some crunchiness over time but can be refreshed by reheating in a low oven.

Freezing: The crisp can be assembled and frozen unbaked for up to 3 months in a freezer-safe dish. Thaw overnight in the refrigerator before baking as directed, adding extra time if needed.

Nutritional Benefits: Rhubarb is an excellent source of vitamin K (45% daily value per cup), which supports bone health and blood clotting. It provides significant dietary fiber (2.2g per cup) that aids digestion and heart health. The vegetable is also rich in calcium (105mg per cup), vitamin C (16% daily value), and powerful antioxidants including anthocyanins and polyphenols that help fight inflammation and oxidative stress.

Serving Suggestions: This classic rhubarb crisp pairs beautifully with vanilla ice cream, fresh whipped cream, or Greek yogurt. For an elegant touch, serve with crème anglaise or a dusting of powdered sugar. The contrast between warm crisp and cold toppings creates the perfect balance of temperatures and textures.

Share your rhubarb crisp creations with #HolisticHabitHub and let us know how this spring favorite turns out in your kitchen!