This rhubarb crisp recipe features tart, jammy rhubarb topped with buttery oat crumbles. Easy and delicious. It’s the perfect spring dessert!
This rhubarb crunch recipe is the first thing I make in the spring when I come home with fresh rhubarb. Rhubarb is baked into a juicy, tangy filling beneath a buttery oat topping. It’s sweet, tart, crunchy, salty, and couldn’t be easier to make. Put that aside and have some strawberry rhubarb pie. This rhubarb crunchy recipe is my favorite spring dessert!
Enjoy on its own or add a scoop of vanilla ice cream to make this recipe even more delicious. I love the contrast of the cold ice cream and the warm crunch, adding a little sweetness to balance out the sour rhubarb. A dollop of whipped cream would also be delicious.
Rhubarb Crispy Ingredients
To make this rhubarb crunchy recipe you will need:
- rhubarbof course! Two pounds of fresh or frozen rhubarb stalks will work. If using frozen rhubarb, thaw and drain before using.
- granulated sugar – Used to sweeten sour rhubarb.
- cornstarch – Makes rhubarb juice thick and shiny.
- Orange Juice and Zest – Adds citrus scent and freshness to the tangy filling.
- all purpose flour – Tie the crumble topping together. Use a spoon to level it so you don’t overfill the measuring cup.
- walnut – Adds a nutty crunch to the oat topping.
- brown sugar – Makes the topping sweet. Both dark and light brown sugar work well!
- whole oats – Also called old fashioned oats, these oats turn crispy and golden brown in the oven and add amazing texture and toasted flavor to the topping.
- cinnamon – For a warm and cozy depth of flavor.
- unsalted butter – It adds rich flavor to toppings and helps make them nice and crunchy.
- and sea salt – To make every flavor stand out!
Find the full measured recipe below.
Recipe Variations
- Make it Gluten Free: Use your favorite gluten-free flour blend or almond flour instead of all-purpose flour. If using almond flour, reduce butter by 2 tablespoons (using 1/4 cup total).
- Don’t use dairy: Use solid coconut oil instead of butter.
- Make strawberry rhubarb crispy: Replace half of the rhubarb with chopped fresh strawberries.
How to Make Rhubarb Crispy
This rhubarb crunchy recipe couldn’t be simpler to make! Here’s how to proceed:
First prepare the rhubarb. If there are leaves attached, cut them off and discard them. All you need for this recipe is the stem.
Wash yourself well. Then peel off the tough, sticky outer skin. Cut the rhubarb into 1/2-inch pieces.
Next, make the rhubarb filling. Toss the chopped rhubarb with the white sugar, cornstarch, orange juice and zest.
Next, make the crumble topping. In a medium bowl, mix together flour, brown sugar, oats, walnuts, cinnamon, and salt. Using your hands, fold the butter into the oat mixture until the butter breaks down.
Assemble the rhubarb until crispy. Spread rhubarb mixture into a greased 8×8-inch baking dish. Sprinkle oat crumbles on top.
Bake in oven at 375°F Boil for 25 to 35 minutes, until the crunchy topping is golden brown and the rhubarb is soft and bubbly.
Let cool for 5 minutes and serve with vanilla ice cream or whipped cream.
How to keep rhubarb crispy
If your family is like mine, you probably don’t have much. any) The rhubarb remained crunchy after the first night. However, if you have leftovers, you can cover and store at room temperature for up to 2 days or in the refrigerator for up to 4 days.
tip: Enjoy some leftover rhubarb crunch with a scoop of Greek yogurt for breakfast!
My favorite spring dessert
If you like this recipe, try one of these fresh spring desserts:
Want more rhubarb recipes? These Strawberry Rhubarb Crumble Bars are delicious.
Rhubarb Crisp
serve 6
Prevent your screen from going dark
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Preheat oven to 375°F and grease an 8×8-inch baking dish.
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In a large bowl, combine rhubarb, sugar, cornstarch, orange juice, and zest. Spread evenly into prepared baking dish.
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Make the topping: In a medium bowl, combine flour, brown sugar, oats, walnuts, cinnamon, and salt. Use your hands to work the butter until the mixture is crumbly and holds together when pinched.
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Sprinkle the topping over the rhubarb mixture and bake for 25 to 35 minutes, or until the topping is golden brown and the rhubarb is soft and bubbly.
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Remove from the oven and let cool for 5 minutes. Served with vanilla ice cream.
**Do not use dairy products: Replace the butter with solid coconut oil.
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