rhubarb crisp recipe

chopped red and green rhubarb stalks on wooden cutting board

rhubarb is one of the ultimate summer flavours (in my opinion). it's less sweet than other typical crips fillings which makes for a delicate and refreshing dessert. this recipe is super easy and really delicious. it can be made with fresh or frozen rhubarb (check out this post to learn how to prep and freeze any extra rhubarb to use later). it can be served hot or cold and is a great dessert to make ahead of time for all your summer gatherings. a scoop of vanilla ice cream on top balances the tart rhubarb flavour perfectly!

mixing bowls with ingredients on counter with green linen tea towel


  • 4 to 6 cups fresh or frozen rhubarb, rough 1/2" dice
  • 1/3 cup white sugar
  • 1/3 cup butter, softened
  • 1/3 cup flour
  • 1 cup oats
  • 1 cup brown sugar
  • 1/2 tsp cinnamon

diced rhubarb in baking dish and crisp topping in mixing bowl on counter


  1. preheat oven to 350 degrees
  2. toss diced rhubarb with white sugar until evenly coated. transfer to baking dish
  3. in a medium bowl combine margarine, flour, oats, brown sugar and cinnamon. mix well. spread evenly over fruit in baking dish
  4. sprinkle top with additional cinnamon (optional)
  5. bake for 30-35 minutes until topping is golden and fruit is bubbling
  6. serve hot or cold with vanilla ice cream on top

woman wearing oven mitt holds baked rhubarb crisp


  • this recipe can be made with any seasonal fruit. for sweeter fruits i reduce the brown sugar in the topping mix to 2/3 cup
  • if you don't have quite enough rhubarb you can add apple or strawberries (strawberries also add colour if you're wanting the filling to be more pink)
  • you can make this the day before and either warm it up in the oven before serving or serve it cold

rhubarb crisp with vanilla ice cream in white bowl on blue placemat

 i hope you enjoy. let me know what you think in the comments below!

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