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Rhubarb crisp recipe in ramekin with golden crumble topping
Abby Pinkmann

Rhubarb Crisp Recipe

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This rhubarb crisp recipe is old-fashioned comfort made simple. Sweet-tart rhubarb bakes into a jammy filling topped with a golden oat crumble. It’s easy to make, perfect for weeknights, and adapts beautifully for a 9x9 or 9x13 pan. Includes variations for oatmeal crisp, crumble, and no-oats versions.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting time 5 minutes
Total Time 1 hour
Servings: 8 Servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • Filling:
  • 5 cups rhubarb chopped (½-inch pieces)
  • ¾ cup sugar
  • 2 tbsp cornstarch
  • Topping:
  • 1 cup rolled oats
  • ½ cup all-purpose flour or gluten-free blend
  • ½ cup brown sugar
  • 6 tbsp butter melted (or vegan butter/coconut oil)
  • 1 tsp cinnamon
  • Pinch of salt

Equipment

  • 1 9x9-inch baking dish (or 9x13 for larger batch)
  • 2 Mixing Bowls
  • 1 Oven (375°F)
  • 1 Set measuring cups + spoons

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x9 or 9x13 baking dish.
  2. In a bowl, combine rhubarb, sugar, and cornstarch. Spread evenly into dish.
  3. In a separate bowl, mix oats, flour, brown sugar, cinnamon, and salt.
  4. Stir in melted butter until mixture becomes crumbly.
  5. Sprinkle topping evenly over rhubarb.
  6. Bake 35–40 minutes until filling bubbles and topping is golden.
  7. Cool 10 minutes before serving.

Nutrition

Calories: 280kcalCarbohydrates: 46gProtein: 3gFat: 10gSodium: 90mgPotassium: 260mg

Notes

For oatmeal rhubarb crisp, swap half the flour with extra oats.
For crumble style, omit oats entirely.
For vegan version, use plant-based butter or coconut oil.
To avoid soggy crisp, always toss rhubarb with cornstarch or flour before baking.
Crisp keeps 4 days in fridge, 3 months in freezer.

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