Rhubarb Crisp Recipe

The ultimate Rhubarb Crisp! This crisp is the perfect combination of tart and sweet with a deliciously crunchy streusel topping. Delicious with or without a scoop of vanilla ice cream!

Growing up, we had a huge rhubarb plant in our yard. Which meant, of course, that rhubarb desserts were plentiful. And I have to admit… as a kid, I definitely didn’t love the stuff. Because it you’ve ever had rhubarb, you know that it’s more tart than sweet… and just not what I was interested in as a dessert.

Fast forward to adulthood, and I can’t get enough of it! Because I’ve learned that a good dessert is all about balance… and tart fruit is the perfect way to balance things out!

This Rhubarb Crisp is case in point, because it combines fresh, tart rhubarb with a sweet, crunchy, buttery streusel topping. And the end result is a sweet-but-not-too-sweet dessert that always keeps me coming back for more.

We love enjoying it straight from the oven with a scoop of vanilla ice cream or homemade Cool Whip, but the truth is it needs nothing. And? It comes together in 10 minutes flat. A total win-win!

what you’ll need for this recipe

Rhubarb – 4 cups fresh, chopped rhubarb. You can either find it in the produce section at your local grocery store OR it’s easy to grow in your own backyard!

Brown sugar – 1 cup brown sugar balances out the tartness of the rhubarb. Substitute granulated sugar if you prefer.

Oats – 3/4 cup old fashioned oats. I used old fashioned oats vs. quick oats because they can handle a longer baking time. Feel free to use more or less to taste.

Flour – 3/4 cup all purpose flour combines with the oats to form the streusel topping. Make it gluten free by using almond flour or your favorite gluten free substitute.

Butter – 1/2 cup salted butter is melted and used in the streusel topping for a rich, buttery, crunchy topping. If using unsalted butter, add 1/4 teaspoon salt.

Spices – A combination of 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/2 teaspoon cardamom adds delicious flavor without overpowering the rhubarb.

how to make the best rhubarb crisp

The rhubarb – Rhubarb is, of course, the star of the show. You want to rely on size, rather than color, to determine when rhubarb is ready to use. Look for stalks that are at least 10 inches long… and you should be good to go.

The streusel – A good streusel can make or break a crisp. The key to this one is to combine all the ingredients just until mixed, then drop it in large, tightly packed chunks on top of the rhubarb in the pan. I use my hands to do this.

Customizations – Customizations are one of my favorite parts of any recipe, since they allow you to make adjustments according to taste. Add fruit (blueberries or strawberries would be delicious!), additional spices (nutmeg, cloves, vanilla extract, or allspice), or add a drizzle of powdered sugar icing on top.

storing & reheating

Rhubarb crisp can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for 1 month. The best way to reheat is to transfer it to an oven-safe dish and heat at 350° for 12-15 minutes or until streusel is crispy.