Rhubarb Crisp Recipe

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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Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 40

Resting time: 5

Total Time: 1

Servings: Servings

Calories: 280kcal

Author: Abby Pinkmann

Cost: $12

Equipment

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

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

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Instructions

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

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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