This easy rhubarb crisp recipe has the just the perfect combination of tangy rhubarb mixture with a generous, thick crisp topping. I mean it…it’s the BEST way to make rhubarb desserts!
I know everyone claims that their recipes are the BEST EVER. But, seriously, I mean it! (tee hee)
When my husband walked in the door the other day with a bag full of rhubarb we’d been gifted (it’s rhubarb season!), I knew exactly what I was making first:
Mom’s Rhubarb Crisp is my all time favorite way to use rhubarb. Her old-fashioned rhubarb recipe is such an easy one and makes a perfect queintessential Spring dessert.
I’ve tried many crisps in my day, and I still say this is the best rhubarb crisp recipe ever. Although sweet desserts involve a lot of personal preference, I find it has just the perfect balance of sweetness to the tart rhubarb, and the thick buttery oat topping makes it the best ever!
- Preheat oven to 375°F.
- Wash and rinse rhubarb and cut into ½” pieces.
- Toss rhubarb with sugar, flour, and cinnamon. …
- In a separate bowl, combine topping ingredients with a fork or pastry cutter. …
- Bake for 35 minutes or until rhubarb is tender and topping is golden.
- Cool 5-10 minutes before serving.
Rhubarb Crisp
I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It’s quick and easier to make than pie. It’s versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it’s still warm for dessert! —C.E. Adams, Charlestown, New Hampshire
Prep: 15min
Total: 60min
Yield: 8 servings.
Nutrition Facts: calories 320 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 124mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 3g fiber), Protein 3g protein.
Ingredients:
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 3 cups sliced fresh rhubarb or frozen rhubarb, thawed
- 2 cups sliced peeled apples or sliced strawberries
- 1 cup quick-cooking or old-fashioned oats
- 1/2 cup packed brown sugar
- 1/2 cup butter, melted
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- Vanilla ice cream, optional
Instruction:
In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet. , In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.
The BEST Rhubarb Crisp Recipe Ever!
This Rhubarb Crisp recipe has the just the right amount of sweetness with a generous, thick oatmeal topping. I mean it…it’s the BEST EVER!
Prep: 15min
Total: 1h
Serving Size: 1 grams
Nutrition Facts: servingSize 1 grams, unSaturated Fat 0 grams unsaturated fat
Ingredients:
- 5 cups rhubarb, cut in 1/2 inch pieces
- 3 Tablespoons flour
- 1 1/2 cups sugar
- 1 cup brown sugar
- 1 1/2 cups flour
- 1 cup oatmeal
- 1 cup butter
Instruction:
Step 1: Mix the rhubarb with 3 tablespoons flour and 1 1/2 cups sugar. Pour into the bottom of a 9 x 13 pan.Step 2: Mix together the remaining brown sugar, flour, and oatmeal. Cut in the butter using a pastry blender until the mixture looks like course oats.Step 3: Pour the topping over the rhubarb and gently pat down.Step 4: Bake at 350 degrees for approximately 45 minutes. The juices should be bubbling around the edges and it should be golden brown.Serve hot or cold – with or without ice cream. Either way, this rhubarb crisp is delicious!
Strawberry Rhubarb Crisp Recipe
This strawberry rhubarb crisp will quickly become your go-to summer dessert recipe.
Prep: 45min
Total: 85min
Yield: 8
Serving Size: 0 g
Nutrition Facts: calories 277 calories, Carbohydrate 36 g carbohydrates, Cholesterol 15 mg cholesterol, Fat 14 g fat, Fiber 4 g fiber, Protein 5 g protein, Saturated Fat 4 g saturated fat, servingSize 0 g, Sodium 82 mg , Sugar 22 g , Trans Fat 0 g
Ingredients:
- ½ cup orange juice
- 3 tablespoons arrowroot powder
- ⅓ cup maple syrup
- 4 cups strawberries, halved
- 2 cups rhubarb, chopped
- ¾ cup rolled oats
- ¾ cup almond flour
- ⅓ cup coconut sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup butter
- ¼ cup chopped walnuts
Instruction:
- In a small bowl, combine the orange juice, arrowroot powder, and maple syrup.
- In a large bowl, combine the strawberries and rhubarb. Add the orange juice mixture and stir. Pour the fruit into a 9×12-inch baking dish that has been coated with cooking spray.
- Add the rolled oats, almond flour, sugar, cinnamon, salt, and butter to a food processor. Pulse until the mixture is crumbly. Transfer this to a bowl and add the walnuts.
- Top the fruit with the oat topping. Bake for 40 minutes and let cool 30 minutes before serving.
- Serve the crisp with ice cream or whipped cream, if desired.
The Best Way to Make Rhubarb Crisp
FAQ
Why is my rhubarb crisp soggy?
How do you cut rhubarb for crisp?
Is frozen rhubarb as good as fresh?
