Rhubarb Crisp

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Would you believe that I have never tried rhubarb before? It’s true. I had never heard of rhubarb before I started working at Marie Callenders, and we threw more rhubarb pies away than we sold! I thought is was pink celery, and since I don’t like celery, I never felt the need to try it. That is until this spring when all of the rhubarb recipes started showing up. I felt very left and decided to create a Rhubarb Crisp.

Rhubarb Crisp with Vanilla Ice Cream | cookingwithcurls.com

What does everyone else know that I don’t? Yes I admit it, I am following the crowd and I am not going to hide it. 😉  This past weekend, my friend Cheryl and I went to the Farmer’s Market.

Farmer's Market | cookingwithcurls.com

and there it was…fresh rhubarb!! Now is my chance…I can make…??? I had no idea what I was going to make, but I bought two bunches and decided to give it a try.

Side note: I think that is the most miserable I have ever been at a Farmer’s Market. It was 61 degrees and raining the entire time. It started raining as we arrived, so I was drenched by the time we left! 🙁

Okay, so I thought about all of the different things that I could make. Since I had never tried it before, I had no idea where to start. Jam, bars of some sort, a pie? I did know that I did not want to mix it with another fruit, I wanted to know what it actually tastes like. Hmmm, I love Apple Crisp, so I figured a Rhubarb Crisp would be the perfect first treat to make!

Rhubarb Crisp | cookingwithcurls.com

I was right, it was delicious!! It is tart, almost sour, but the yummy cookie topping evens everything out! Oh, and it doesn’t taste anything like celery! 😉  Then add some Vanilla Ice Cream, and it was absolutely perfect. Why did I wait so long to try it?

How to make Rhubarb Crisp

This is so simple to make. Preheat the oven to 350 degrees. Divide the rhubarb pieces between (4) 1 cup ramekins and place them on a baking sheet…..

Rhubarb Crisp cut cookingwithcurls.com

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

Rhubarb Crisp flour cookingwithcurls.com

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

Rhubarb Crisp topping cookingwithcurls.com

Sprinkle the topping over the rhubarb pieces in the ramekins…..

Rhubarb Crisp top cookingwithcurls.com

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

Rhubarb Crisp baked cookingwithcurls.com

Allow to cool for 10 minutes, and serve with Vanilla Ice Cream if desired…..

Rhubarb Crisp - fresh from the Farmer's Market | cookingwithcurls.com

How could you not desire ice cream? Just look at this yumminess…..

Take a bite out of this delicious Rhubarb Crisp | cookingwithcurls.com

The oatmeal cookie topping is my favorite part! What is your favorite rhubarb recipe? I will definitely be making more rhubarb treats next year!!

Rhubarb Crisp with Vanilla Ice Cream | cookingwithcurls.com


Rhubarb Crisp topped with vanilla ice cream in a small blue bowl sitting on a French script napkin with a spoon on the side.

Rhubarb Crisp

You are going to love this Farmer's Market fresh Rhubarb Crisp, especially if you add vanilla ice cream and share with someone you care about.
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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: 412kcal
Author: Lisa Johnson


  • 2 ½ cups fresh rhubarb cut into 1/2-inch pieces
  • cup whole wheat pastry flour can substitute all-purpose
  • ½ cup raw sugar can substitute brown sugar
  • ½ teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fresh orange zest
  • 5 Tablespoons unsalted butter softened
  • ½ cup old-fashioned oats
  • ½ cup chopped toasted pecans


  • Preheat oven to 350 degrees. Place (4) 1 cup ramekins on a silpat lined baking sheet.
  • Divide rhubarb pieces between the 4 ramekins.
  • In a medium bowl, mix together flour, sugar, cinnamon, orange zest, vanilla, and butter with a fork or pastry cutter.
  • Add the oats and pecans and mix together until thoroughly combined.
  • Sprinkle the topping over the rhubarb pieces.
  • Place in the oven and bake for 40 - 50 minutes, until top is browned and filling is bubbly.
  • Remove from oven and allow to cool for 10 minutes before serving.
  • Serve with vanilla ice cream.


Calories: 412kcal | Carbohydrates: 45g | Protein: 5g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 38mg | Sodium: 7mg | Potassium: 348mg | Fiber: 5g | Sugar: 26g | Vitamin A: 515IU | Vitamin C: 7mg | Calcium: 91mg | Iron: 1mg

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  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 😉


  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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