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A bowl of Air Fryer Rhubarb Crisp topped with a scoop of vanilla ice cream, with a spoon on the side and a baking dish in the background.

Air Fryer Rhubarb Crisp

Air Fryer Rhubarb Crisp is my favorite way to celebrate rhubarb season with a dessert that's warm, cozy, and effortless to pull together. Tender, jammy rhubarb sweetened with sugar and touched with warm ginger sits beneath a golden, buttery crisp topping that bakes perfectly crunchy in the air fryer. Served warm with a scoop of vanilla ice cream melting over the top, it tastes like it took way more effort than it did. I make it for Sunday dinners, spring gatherings, and Easter because it's a crowd-pleaser that never disappoints. If you have leftovers, store covered in the fridge for up to 5 days and reheat in the air fryer before serving.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American, Best of British
Keyword: Air Fryer Rhubarb Crisp
Servings: 4
Calories: 543kcal
Author: Mandy Applegate

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
US Customary - Metric

Instructions

  • 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 in the air fryer at 350°F (180°C) for 15 to 20 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

I’ve made Air Fryer Rhubarb Crisp several times, and a few small tricks help it turn out even better.
  • Don't skip simmering the rhubarb first: Raw rhubarb won't cook through fully in the air fryer during the 15 to 20 minutes of bake time, so the stovetop simmer step is essential for getting that soft, jammy filling.
  • Stir sugar and ginger in while hot: Adding the sugar and ginger to the hot simmered rhubarb helps them dissolve and distribute evenly, giving the filling a more cohesive flavor throughout.
  • Keep your butter cool enough to rub in: If your butter is too warm, it'll make the crumble greasy rather than sandy. Softened is fine, but if it feels oily, chill it for 10 minutes before working it into the flour.
  • Check your dish size before assembling: Make sure the baking dish you're using fits in your air fryer with the lid or basket able to close fully. A 7-inch round dish works well for most models.
  • Watch from 15 minutes onward: Air fryer temperatures vary between models, so start checking at the 15-minute mark. You want a golden brown top and bubbling edges, not a pale or over-darkened crust.
  • Freeze in single portions for easy reheating: Spoon cooled leftovers into individual freezer-safe containers before freezing so you can pull out exactly what you need without thawing the whole batch.

Nutrition

Calories: 543kcal | Carbohydrates: 81g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 196mg | Potassium: 451mg | Fiber: 3g | Sugar: 52g | Vitamin A: 839IU | Vitamin C: 10mg | Calcium: 145mg | Iron: 2mg
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