Old-Fashioned Rhubarb Crisp

Travel back in time with this old-fashioned rhubarb crisp recipe. Its buttery oat topping perfectly complements the enticingly sweet yet tangy rhubarb filling and it tastes even better served with a scoop of vanilla ice cream.

While I’m all about the apple cobbler in fall, this easy rhubarb crisp recipe is my spring and early summertime favorite. However, rhubarb seems to be one of those foods that divide people – you either love it or hate it. I’m firmly in the love camp! But where does the old-fashioned part of this rhubarb crisp recipe come from? Well, rhubarb desserts like crisps, crumbles, and pies have been a popular dish in the south for centuries.

While a rhubarb pie is actually a traditional part of New England cuisine, it’s also a popular dessert choice for those in the Great Plains region (stretching from the central US to western Canada). The rhubarb plant loves cold weather. 

Like most classic rhubarb crisp recipes, this one includes quite a bit of sugar to counterbalance the tartness of the rhubarb. But it’s a simple and easy dessert option using many staple ingredients probably sitting in your pantry or fridge right now. 

Recipe ingredients

Filling

• 6 to 8 cups of fresh rhubarb, sliced into 1-inch pieces (remove any leaves as they are toxic)
• ¾ cup granulated sugar
• 2 tsp grated orange zest
• 3 tbs cornstarch
• ½ cup orange juice

Topping

• 1 cup all-purpose flour
• ½ cup granulated sugar
• ½ cup brown sugar light or dark (I use light brown sugar)
• ½ tsp salt
• 1 cup dry oatmeal (don’t use instant)
• 1½ sticks unsalted butter

First, preheat the oven to 350 degrees. Line a baking sheet with parchment paper and grease the bottom and sides of an 8-by-11 baking dish. Then place the baking dish on the baking sheet with parchment. Set aside.

Next, toss the rhubarb, granulated sugar, and orange zest in a large mixing bowl. Set aside.

With a fork or whisk, mix together the cornstarch in the orange juice until it’s completely dissolved.

Add this to the rhubarb mixture and mix all the ingredients together.

Then, pour it into the baking dish. Set aside.

In a 2-quart bowl, mix together the flour, granulated and brown sugar, salt, and oatmeal.

Cut the butter into tablespoons and then cut those tablespoon-size pieces into another 4 pieces of cold butter. This makes it easier to cut in. 

Put the slices of butter over the dry ingredients mixture. Then, using a fork or a food processor, combine the butter into the mixture until crumbly.

Sprinkle the topping over the rhubarb mix, covering the whole thing. Bake for an hour or til the topping is golden brown.

Allow the rhubarb crisp to cool for about 1 hour before serving.  It’s important to let it set a little or it will be watery. 

Serve warm with a scoop of vanilla ice cream or whipped cream if you like.

Makes about 8 to 10 servings.

Storage

• If you have leftovers, like most pies, this crisp can be left at room temperature for a short time. But any longer, I recommend storing your rhubarb crisp in the fridge in either an airtight container or covered with plastic wrap for three to four days.
• Alternatively, you can bake and then store the rhubarb crisp in the freezer for up to three months. When it’s time to serve, thaw it in the fridge overnight and then bake it in the oven at 350℉ for about 15 minutes, or until the topping is beautifully golden brown and crumbly again!
• Speaking of freezing, you can also freeze excess rhubarb stalks. Once they’re washed and sliced, store them in an airtight container or bag for up to three months. 

Recipe notes

• As mentioned, you can freeze or refrigerate this crisp. Or you can separate! For example, you can just freeze the filling to use at a later date. Or prepare the topping overnight to save time when your friends come over. Just leave it in the fridge and then bring it to room temperature before preparing the recipe.
• Make sure you wash your rhubarb well and remove the leaves since they can be toxic.
• You can peel your rhubarb if it’s a little tough, but this is optional.

Recipe FAQS

What does rhubarb taste like?

Rhubarb has a very distinct taste. Because of its low natural sugar content, it’s can be a lip puckerer :), pretty sour and tart.

Is rhubarb a fruit or a vegetable?

It is a vegetable. A lot of people think it’s a fruit because it is sweet and used in desserts but low and behold, it is a perennial vegetable.  Well shut the front door!! 🙂

What part of rhubarb do you use?

If using homegrown rhubarb, you only use the stems of a rhubarb plant as the leaves are actually toxic.

What can I make with rhubarb besides this crisp?

In terms of desserts, you can make a delicious rhubarb pie, a strawberry and rhubarb crumble, a rhubarb cobbler or simply serve the it with custard. But for savory dishes, rhubarb is often used to add an interesting flavor to soups and stews. You can also cook it with spinach as a side dish! It’s a versatile vegetable for sure.

Can this rhubarb crisp recipe be made gluten-free?

It’s actually really easy to make this rhubarb crisp recipe gluten-free. Just substitute the oats and flour for gluten-free options.

What’s the difference between a rhubarb crisp, cobbler, and crumble?

The only significant difference between a crisp and a crumble is that a crisp’s topping has the addition of oats. Meanwhile, a cobbler is prepared in a deep dish without a crumbly topping. If you’re curious to try a cobbler yourself, here’s our deliciously easy berry cobbler recipe.

If you enjoy this recipe, check out these other crisp recipes:

• Peach crisp
• Low-carb berry crisp
• Cherry crisp
• Pear crisp