Easy Rhubarb Crisp Recipe
Add Preferred SourceRhubarb crisp is the perfect mix of tart, sweet, and crunchy. The rhubarb softens into a jammy, bubbling filling while the buttery topping turns golden and crisp in the oven. Add a scoop of vanilla ice cream, and you’ve got a warm, comforting dessert that’s hard to resist.
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I make rhubarb crisp every year when rhubarb season hits, and it never gets old. There’s something about the mix of tangy fruit and sweet, crumbly topping that just works. It’s perfect for a cozy evening treat or even a cheeky breakfast the next day (because, hey, it’s got fruit). Plus, I love how simple it is—no pie crust to fuss with, just a quick toss, a sprinkle, and into the oven it goes.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Rhubarb Crisp
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
This rhubarb crisp is one of my favorites because it comes together with just a few basic ingredients. Here’s how to make it step by step.
Prep the rhubarb
Trim the rhubarb stalks and cut them into 3-inch pieces. If the stalks are thick, slice them in half lengthwise first.
Soften the rhubarb
Place the rhubarb in a pot, cover with water, and bring to a boil. Let it simmer for 10–15 minutes until soft and jammy. Stir in the sugar and ground ginger for extra warmth and depth of flavor.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
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Make the crisp topping
In a large bowl, rub the softened butter into the flour until it forms coarse crumbs. Stir in the brown sugar and it will form the crumble topping.
Assemble and bake
Transfer the softened rhubarb to a prepared baking dish and evenly sprinkle the crumble topping over it.
Bake in a preheated oven at 350ºF (180°C) for 35–45 minutes, until the topping is golden brown and the rhubarb mixture is bubbling.
Serve and enjoy
Let the crisp cool slightly before serving. A scoop of vanilla ice cream or a dollop of whipped cream makes the perfect finishing touch.
Ingredients
- 10 sticks of rhubarb 2 cups
- 8 tablespoons sugar
- 1 teaspoon ground ginger
- ½ cup butter softened
- ½ cup brown sugar
- 1 cup plain flour
- Ice cream to serve
Instructions
- Preheat the oven to 350ºF (180°C).
- Cut the rhubarb into 3-inch sticks and place them in a pot. Cover with water and bring to a boil. Simmer for 10-15 minutes until the rhubarb softens. Stir in the ginger and sugar, mixing well.10 sticks of rhubarb, 8 tablespoons sugar, 1 teaspoon ground ginger
- In a separate bowl, rub the butter into the flour until it resembles coarse crumbs. Stir in the brown sugar to create the crumble topping.½ cup butter, ½ cup brown sugar, 1 cup plain flour
- Transfer the softened rhubarb to an ovenproof dish and evenly sprinkle the crumble mixture over the top.
- Bake for 35–45 minutes until the topping is golden brown and the rhubarb is bubbling.
- Let it cool slightly before serving with a scoop of ice cream. Enjoy!Ice cream
Notes
- Use fresh rhubarb: Fresh stalks give the best flavor and texture. If using frozen rhubarb, add a little cornstarch to help absorb excess liquid.
- Adjust the sweetness: Rhubarb is naturally tart, so feel free to add more or less sugar depending on your taste.
- Make it extra crisp: For a crunchier topping, add a handful of oats or chopped nuts to the crumble mixture.
- Add citrus: A little lemon or orange zest stirred into the rhubarb mixture brings out the fruit flavors.
- Cold butter: If you want a chunkier, more traditional crisp topping, use cold butter instead of softened.
- No need to peel: Rhubarb’s skin is thin and softens as it cooks. Just trim off the leaves (they’re toxic) and any tough ends.
- Thicker filling: If your rhubarb is extra juicy, add a little starch to prevent a runny filling. Cornstarch works best, but you can also use all-purpose flour.
- Add other fruit: Strawberries, raspberries, apples, or even peaches go well with rhubarb. Adjust the sugar depending on how sweet your fruit is.
- Make ahead: Assemble the crisp and store it in the fridge for up to 24 hours before baking. When you’re ready, bake it straight from the fridge—just add a few extra minutes to the baking time.
Storage and Reheating Instructions
- Room temperature: Keep it in an airtight container at room temperature for up to two days.
- Fridge: If you want it to last longer, store it in the refrigerator for up to five days.
- Reheat: To reheat, pop it in the oven at 350°F (180°C) for about 10 minutes to crisp up the topping again. A quick zap in the microwave works too, but the topping will be softer.
- Freeze: To freeze, bake it first, let it cool completely, then freeze it in an airtight container. To reheat, pop it in the oven at 350°F (180°C) until warmed through.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Includes ad-free recipes like:
Recipe Notes and Tips
I’ve picked up a few tricks over time that make this rhubarb crisp even better:
- Use fresh rhubarb: Fresh stalks give the best flavor and texture. If using frozen rhubarb, add a little cornstarch to help absorb excess liquid.
- Adjust the sweetness: Rhubarb is naturally tart, so feel free to add more or less sugar depending on your taste.
- Make it extra crisp: For a crunchier topping, add a handful of oats or chopped nuts to the crumble mixture.
- Add citrus: A little lemon or orange zest stirred into the rhubarb mixture brings out the fruit flavors.
- Cold butter: If you want a chunkier, more traditional crisp topping, use cold butter instead of softened.
- No need to peel: Rhubarb’s skin is thin and softens as it cooks. Just trim off the leaves (they’re toxic) and any tough ends.
- Thicker filling: If your rhubarb is extra juicy, add a little starch to prevent a runny filling. Cornstarch works best, but you can also use all-purpose flour.
- Add other fruit: Strawberries, raspberries, apples, or even peaches go well with rhubarb. Adjust the sugar depending on how sweet your fruit is.
- Make ahead: Assemble the crisp and store it in the fridge for up to 24 hours before baking. When you’re ready, bake it straight from the fridge—just add a few extra minutes to the baking time.
How to Store Leftover Rhubarb Crisp
Leftover rhubarb crisp stores well and tastes just as good the next day. Keep it in an airtight container at room temperature for up to two days.
If you want it to last longer, store it in the refrigerator for up to five days. To reheat, pop it in the oven at 350°F (180°C) for about 10 minutes to crisp up the topping again. A quick zap in the microwave works too, but the topping will be softer.
To freeze, bake it first, let it cool completely, then freeze it in an airtight container. To reheat, pop it in the oven at 350°F (180°C) until warmed through.
Our Top 3 Money-Saving Tips for This Recipe
Making a delicious rhubarb crisp doesn’t have to break the bank. Here are some easy ways to save money while still getting the best flavor:
- Grow your own rhubarb: It’s a low-maintenance plant that comes back every year.
- Check local markets: Farmers’ markets often sell rhubarb for less than supermarkets.
- Freeze extra rhubarb: Chop and freeze it when it’s in season to use later.
What to Serve With Rhubarb Crisp
Rhubarb crisp is delicious on its own, but a few extras can take it to the next level. A scoop of vanilla ice cream is the classic choice—the cold, creamy texture melts into the warm, bubbling fruit filling.
For a lighter option, a dollop of whipped cream or Greek yogurt adds just the right amount of richness. For an extra indulgence, a splash of warm custard turns this crisp into the ultimate comfort dessert.
If you’re serving it for breakfast (which I fully support), try pairing it with a spoonful of thick yogurt and a drizzle of honey.
More Recipes You Will Love
I have more delicious recipes to try if you love a good fruit-filled dessert:
