Rhubarb Crisp, aka rhubarb crunch, has a perfect balance between sweet and tart. This recipe is easy to make and will quickly become a family favorite spring dessert. Fresh rhubarb can be used in season or preserved rhubarb can be used to enjoy this delicious dessert all year long.
Where to find Rhubarb
Rhubarb grows in cooler climates and many people grow rhubarb plants in their yard (it actually makes a nice edible landscaping plant). If you don’t grow it, it’s usually pretty easy to find at farmers markets and grocery stores during rhubarb season which is late spring to early summer.
If you can’t find fresh rhubarb, I have seen frozen rhubarb in our grocery stores at times.
Ingredients for Rhubarb Crisp
Rhubarb– Fresh rhubarb stalks or frozen rhubarb can be used for this recipe. If using fresh rhubarb cut stalks in to 2-inch pieces or smaller. If using frozen rhubarb, be sure to retain the juice that the stalks release as the rhubarb thaws.
Sugar– Regular cane sugar is used in the rhubarb filling and brown sugar is used for the crisp topping – both dark brown sugar and light brown sugar work great. You can substitute other sugars, such as coconut sugar or maple syrup in the rhubarb mixture, just know that it will change the flavor. Don’t try to eliminate the sugar as some kind of sweetener is needed to balance out the tangy rhubarb.
Butter– This helps the crisp topping to crisp up. For a vegan alternative, you can substitute with coconut oil.
Flour– All-purpose flour works great in this recipe. It’s also been made with freshly ground whole wheat flour and gluten-free flour with good results.
Oats– Old fashioned oats gives the best crunch to the is crisp, however, quick oats can also be used. The oats can be left out completely to make rhubarb crumble topping.
Cinnamon– This warming spice adds just a bit of depth to the crisp. It can be omitted if cinnamon isn’t your thing.
Substitution Ideas
Rhubarb crisp (also known as Rhubarb Crunch or Rhubarb Crumble) is an easy recipe to change up based on what is in season at the time. Substitute about half the rhubarb with strawberries for the best strawberry rhubarb crisp. If rhubarb season has passed, substitute the rhubarb with raspberries, blueberries, cherries, or even sliced peaches, apples or other seasonal fruit. Play around with the recipe to find your family’s favorite combo.
Rhubarb Crisp Serving Ideas
Eating rhubarb crisp fresh out of the oven is a special treat. Although its’s also fantastic for breakfast the next day too. Serve with a cup of herbal tea or coffee as an afternoon snack.
To keep the presentation nice and clean, instead of baking this in a large dish to serve out of, consider making individual portions in ramakins (about 12). Baking time will be cut down to 25-30 minutes. Just keep an eye out for bubbling fruit around the edges. A 12″ or 14″ round baking dish will work as well.
A scoop of vanilla ice cream or a splash of cream pairs beautifully with it as well.
Storing Rhubarb Crisp
Rhubarb crisp is most “crispy” when it first comes out of the oven. That being said, any leftovers can be stored in the refrigerator for up to 5 days. Either cover the baking dish with plastic wrap or transfer rhubarb crisp to an airtight container before refrigerating.
The crisp can be reheated in the microwave or oven. If you microwave it, it will not be as crispy as it was fresh, but it is still delicious. To reheat in the oven, transfer the amount you want to heat to a smaller oven safe dish and bake at 350F until heated throughout.
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Yield: 12
Not too sweet, this rhubarb crisp is a delicious summery dessert!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Ingredients
Topping:
- 1 1/2 cups brown sugar
- 3/4 cup butter
- 3/4 cup flour
- 1 1/2 cups old fashioned oats
Fruit Filling:
- 4 1/2 cups diced rhubarb
- 1/2 - 3/4 cup sugar
- 2 Tablespoons water
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Using a pastry cutter cut the brown sugar and butter together in medium bowl. (a food processor can also be used, just be sure to pulse it)
- Add flour and oats. Set aside.
- In a large bowl combine rhubarb, sugar, water, cinnamon, and salt.
- Mix well.
- Place the rhubarb mix in the bottom of a 9x13 baking dish. A square baking dish can be used.*
- Cover evenly with the flour mixture.
- Bake at 350 degrees for 45 minutes. The topping should be golden brown and the fruit mixture should be bubbling around the edges when done.
Notes
*If using a baking dish that is smaller than 9X13-inch, put a baking sheet or layer of aluminum foil on the bottom rack of your oven just in case it overflows a bit while cooking. If using ramakins, put them all on a baking sheet for baking.
Substitute some of rhubarb with strawberries, raspberries, blueberries. Or substitute all of the rhubarb with peach or apple slices.
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More Rhubarb Recipes
With rhubarb being such aneasy perennial to growin zones 3 to 8, you’ll probably have an abundance of rhubarb during late spring and early summer. Don’t worry you can use rhubarb for so much more than this rhubarb crisp recipe!
If you are growing rhubarb be sure to preserve some to use throughout the year. You can make the most of rhubarb season with these delicious rhubarb recipes.
Balsamic Strawberry Rhubarb Jam
Rhubarb Custard Pie
Rhubarb Bars with Oatmeal
Canned Rhubarb
Rhubarb Pie Filling
