Print

7 Must-Try Grandma’s Rhubarb Crisp Recipe for Every Occasion

A serving of rhubarb crisp topped with a scoop of vanilla ice cream and garnished with fresh mint on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Rhubarb Crisp is a classic baked dessert made with tender, tart rhubarb filling and a buttery oat crumble topping. Perfect for spring and summer, it is easy to prepare and loved by all.

Ingredients

  • Fresh rhubarb stalks – provide the main flavor with a tart bite
  • Granulated sugar – sweetens the rhubarb to balance its tartness
  • Cornstarch or flour – thickens the filling during baking
  • Rolled oats – add crunch and structure to the topping
  • All-purpose flour – helps bind the topping
  • Brown sugar – offers a deeper, caramel-like sweetness
  • Unsalted butter – creates a rich, cohesive crumble topping
  • Ground cinnamon (optional) – adds subtle warmth and complexity
  • Salt – balances sweetness and enhances flavor

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Prepare the filling: Toss chopped rhubarb with sugar and cornstarch until evenly coated.
  3. Spread the rhubarb mixture evenly in a greased baking dish.
  4. Make the topping: Combine oats, flour, brown sugar, cinnamon, and salt.
  5. Cut butter into small pieces and work it into the oat mixture until crumbly.
  6. Sprinkle the oat topping evenly over the rhubarb filling.
  7. Bake for 35–40 minutes or until topping is golden brown and filling is bubbly.
  8. Let cool slightly, then chill for 10 minutes to set before serving.

Notes

  • Choose firm, brightly colored rhubarb stalks.
  • Adjust sugar to taste based on rhubarb’s tartness.
  • Allow crisp to set after baking for the best texture.
  • Store leftovers covered in the refrigerator for up to 5 days.
  • Freeze baked crisp for up to 3 months; reheat in the oven.

Nutrition

Find it online: https://recipeeasily.com/rhubarb-crisp/