Easy Rhubarb Crisp

Tastes of Lizzy T participates in affiliate advertising programs. We may earn a commission when you make a purchase through links on our site.

One of the best ways to use rhubarb! This Easy Rhubarb Crisp has crumble on the bottom and the top. It’s a sweet & tart old fashioned dessert you’ll love.

Rhubarb season is short summer season, but you can get rhubarb any time of the year in your local grocery store, making this dessert a taste of summer all year round.

A close up of a rhubarb crumble with ice cream

Rhubarb is such a comforting, old fashioned food ingredient that is used in delicious desserts. I think you’ll love this classic crisp recipe with fresh rhubarb. Eat it warm with a scoop of ice cream. It will take you back to the simpler days of your childhood!

Is rhubarb a fruit or a vegetable?

This is a common question! Rhubarb is actually a vegetable, but because it is often used in desserts, people often assume it is a fruit.

Do you have to peel rhubarb?

No. We don’t take the time to peel rhubarb. Although it doesn’t have a “peel” like other fruits do, it does have strings similar to celery. You don’t have to remove the strings before baking (although you can if you want to).

If strings happen to loosen and hang while I’m chopped, I’ll pull those off and discard them. Otherwise I leave them on.

How to Make Rhubarb Crisp

We bake our rhubarb crisp in a 9″ round pie plate. Make sure it is a deep dish pie plate so it holds all of the rhubarb and crumble. If you don’t have a pie plate you can also use an 8×8 baking pan.

a bowl of brown sugar crumble
  • In a medium bowl, mix together the flour, brown sugar, cinnamon, oatmeal and butter until crumbly.
  • Place half of the oatmeal crumble mixture into the bottom of the pie plate. Press down lightly to cover the bottom.
  • Arrange the sliced rhubarb on top of the crumble.
rhubarb in a pie plate

Prepare the sugar syrup:

  • In a medium saucepan, combine the sugar, cornstarch, water and vanilla. Cook over low heat until the syrup is clear.
  • Pour the syrup over the rhubarb.
unbaked rhubarb crisp
  • Sprinkle the remaining crumb topping evenly over the rhubarb.
  • Bake for 45 minutes until the rhubarb is tender.

How long does rhubarb crisp last?

We find that rhubarb crisp is best eaten within 1-2 days of baking. Sometimes the juices will make the crisp not be so…well…crisp!

If you don’t mind the crumble softening, it will last 3-4 days.

Does rhubarb crisp need to be refrigerated?

Because of the freshness of this recipe, you’ll want to cover any leftover crisp and refrigerate it. If you don’t like to eat it cold you can warm it in the microwave or even in the oven.

Other Rhubarb Recipes

homemade rhubarb Crisp
homemade rhubarb Crisp

Rhubarb Crisp

4.34 from 3 votes
One of the best ways to use rhubarb! This Easy Rhubarb Crisp has crumble on the bottom and the top. It's a sweet & tart old fashioned dessert you'll love.
Servings 8
Prep Time 15 minutes
Cook Time 45 minutes

Ingredients
 

For the crumble:

  • 1 cup whole wheat flour
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • 3/4 cup oatmeal
  • 1/2 cup butter (melted)

For the rhubarb:

  • 4 cups chopped rhubarb
  • 1 cup sugar
  • 1 cup water
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350º Fahrenheit.
  • Spray a 9" deep dish pie plate with cooking spray.
  • In a medium bowl, mix together the flour, brown sugar, cinnamon, oatmeal and butter until crumbly.
  • Place half of the oatmeal crumble mixture into the bottom of the pie plate. Press down lightly to cover the bottom.
  • Arrange the sliced rhubarb on top of the crumble.

Prepare the sugar syrup:

  • In a medium saucepan, combine the sugar, cornstarch, water and vanilla. Cook over low heat until the syrup is clear.
  • Pour the syrup over the rhubarb.
  • Sprinkle the remaining crumb topping evenly over the rhubarb.
  • Bake for 45 minutes until the rhubarb is tender.

Nutrition

Calories: 392kcal | Carbohydrates: 70g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 115mg | Potassium: 282mg | Fiber: 3g | Sugar: 52g | Vitamin A: 417IU | Vitamin C: 5mg | Calcium: 88mg | Iron: 1mg
Course Dessert
Cuisine American
Calories 392
Keyword dessert with rhubarb, easy rhubarb dessert, how to. use rhubarb
ice cream scooping on top of rhubarb crisp

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

Get 5 Classic Recipes with a Deliciously Secret Twist

You might also like

Join the Discussion

Subscribe
Notify of

0 Comments
Inline Feedbacks
View all comments