Rhubarb Crisp

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Rhubarb crisp is a classic dessert that features a tangy and tart rhubarb filling, topped with a buttery and crispy oat topping. It is a popular dessert in the spring and early summer when rhubarb is in season.

If you love simple fruit desserts as much as I do, you need to try these recipes too! Cherry Almond Crisp, Old-Fashioned Apple Crisp, and Very Berry Cobbler.

Two ramekins of rhubarb crisp topped with a scoop of vanilla ice cream.

To make a rhubarb crisp, chopped rhubarb is combined with sugar, cinnamon, orange zest, flour, and vanilla extract to create a sweet and slightly sour filling.

The filling is then placed in a baking dish and topped with a mixture of oats, flour, brown sugar, toasted pecans, and melted butter, creating a crunchy and sweet topping.

Two small ramekins of rhubarb crisp, one topped with a scoop of vanilla ice cream.

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream on top for a comforting and delicious dessert that’s perfect for any occasion.

How to make Rhubarb Crisp with Oats

Preheat the oven to 350° F. Divide the rhubarb pieces between four 1-cup ramekins and place them on a baking sheet lined with parchment paper or a silicone liner.

Three ramekins with chopped rhubarb sitting on a baking sheet.

Mix the flour, sugar, cinnamon, orange zest, vanilla, and butter together in a bowl.

Crisp topping with oats mixed together in a large mixing bowl.

Stir in the oats and pecans, and mix until thoroughly combined.

Chopped pecans mixed into the topping mixture.

Sprinkle the topping over the rhubarb pieces in the ramekins.

Crumb topping placed on top of the chopped rhubarb in small ramekins on a baking sheet.

Bake for 40 to 50 minutes until top is browned and the filling is bubbly.

Baked rhubarb crisp in three ramekins on a baking sheet.

Allow to cool for 10 minutes, and serve with vanilla ice cream if desired.

A small ramekin filled with rhubarb crisp and topped with a scoop of vanilla ice cream.

The oatmeal cookie topping is my favorite part!

A spoonful of rhubarb crisp held above a ramekin with ice cream.

Recipe Tips

  • You can also bake this recipe in a 1-quart casserole dish instead of individually.
  • Remove all leaves from fresh rhubarb, they are poisonous and should not be eaten.

More delicious fruit desserts

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Enjoy!!

A small ramekin filled with rhubarb crisp and topped with a scoop of vanilla ice cream.

Rhubarb Crisp

Rhubarb crisp is a classic dessert that features a tangy and tart rhubarb filling, topped with a buttery and crispy oat topping.
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American
Keyword: farm fresh rhubarb, rhubarb dessert recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 Servings
Calories: 420kcal
Author: Lisa Johnson

Ingredients

  • 2.5 cups fresh rhubarb cleaned and cut into 1/2-inch pieces
  • .33 cup all-purpose flour
  • 0.5 cup brown sugar
  • 0.5 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fresh orange zest
  • 5 tablespoons unsalted butter softened
  • 0.5 cup old-fashioned oats not instant oats
  • 0.5 cup chopped toasted pecans

Instructions

  • Preheat the oven to 350° F. Divide the rhubarb pieces between four 1-cup ramekins and place them on a baking sheet lined with parchment paper or a silicone liner.
  • Mix the flour, sugar, cinnamon, orange zest, vanilla, and butter together in a bowl. Stir in the oats and pecans, and mix until thoroughly combined.
  • Sprinkle the topping over the rhubarb pieces in the ramekins.
  • Bake for 40 to 50 minutes until top is browned and the filling is bubbly. Remove from oven and allow to cool for 10 minutes. Serve with vanilla ice cream or whipped cream if desired.

Notes

  • Cooking times are approximate. All oven bake differently so keep an eye one them.
  • You can also bake this recipe in a 1-quart casserole dish instead of individually.
  • Remove all leaves from fresh rhubarb, they are poisonous and should not be eaten.

Nutrition

Calories: 420kcal | Carbohydrates: 48g | Protein: 5g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 14mg | Potassium: 368mg | Fiber: 4g | Sugar: 28g | Vitamin A: 526IU | Vitamin C: 7mg | Calcium: 112mg | Iron: 2mg

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11 Comments

  1. If it makes you feel any better, I thought it was pink celery when I was a kid! 🙂 Rhubarb is one of those things that reminds me of my gramma – she always had a rhubarb dessert for any holiday! I love that you stepped outside your comfort zone and tried it! 🙂 Pinning for next year!

  2. My Dad is from Wisconsin where rhubarb is pretty popular. So I grew up having rhubarb pie. I have to confess it wasn’t my favorite when I was young, but now that my tastes have matured, I really enjoy the tartness!

  3. This is such a comforting summer dish. I’m surprised you’ve never had it living in Iowa? It grows like weeds here. I love you quick, easy recipe, I’ll have to give it a try (I might add a little sugar to the rhubarb itself though-makes my mouth pucker 😉

    Hugs-Kari

  4. Congrats on conquering rhubarb! I wasted so many years without it, but am making up for lost time. 🙂 This crisp looks delicious, and I love the pecans in the topping!

  5. I think I might cry hearing that rhubarb pies were thrown at 🙁 I hope nowadays they aren’t going to waste as much. Rhubarb is a childhood favorite of mine. I’m pretty sure I’ve got a bag of frozen rhubarb in my freezer right now, so yeah – definitely going to make this! Thank you for sharing on Foodie Friday!

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