Rhubarb Crisp
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
Last Updated on May 6, 2023 by Lisa Johnson
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.
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.
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.
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.
Allow to cool for 10 minutes, and serve with vanilla ice cream if desired.
The oatmeal cookie topping is my favorite part!
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
- Puff Pastry Cherry Tarts
- Fresh Blueberry Crumb Pie
- Pina Colada Bars
- Classic Strawberry Shortcake
- Grilled Pineapple Sundaes
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Rhubarb Crisp
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.
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!
Haha – I was talking with Bliss Ranch about her rhubarb recipe she posted yesterday. It’s all the rage. I’ll have to give it another chance for sure. But not in 61 degree weather. Brrr. That’s Winter in FL! 😉
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!
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
Thank you so much Kari! I have only lived in Iowa for 15 years, it apparently isn’t as popular in California and Hawaii. 😉
Yum! This looks gorgeous! Just love the crunchy looking crisp top!
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!
Rhubarb is also on my to-try list. I have never had it either. My mom never made anything with rhubarb so neither did I. Can’t wait to try this!
Thank you Michele. I don’t think my mom has ever tried rhubarb, so that’s why I hadn’t tried it. You will have to let me know what you think. 🙂
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!
I like this… much easier than making a rhubarb pie. Pinned.. thanks.