Rhubarb Crisp

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Sweet and tart with the perfect amount of crunch! This easy crisp recipe is exactly what you need to use up all the summer rhubarb.

Top down view of baked rhubarb crisp.

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I figured it was time to share a tasty summer dessert recipe. And what better ingredient to use than the vegetable rhubarb.

That’s right! We’re using this summer vegetable to make the best gooey filling with a crispy oatmeal topping.

But, don’t worry. No one will ever know that they’re eating a vegetable for dessert once you’re done.

Rhubarb crumble in a pan with a wooden spoon.

All you need is some fresh rhubarb, old-fashioned rolled oats, some sugar, and a handful of other ingredients. You can even toss in some ripe strawberries or apples if you like.

Don’t forget to serve it with a scoop of vanilla ice cream!


Refrigerator: Store leftovers in the refrigerator for 4-5 days.

Freezer: Prepare up to the point of baking. Wrap in plastic wrap followed by heavy duty aluminum foil. Our rhubarb crisp stays fresh for about 2 months.

Top down view of a freshly baked rhubarb crisp.

Rhubarb Crisp with Oat Topping

4.8 from 4 votes
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Author: Kim
Prep Time: 15 minutes
Cook Time: 35 minutes
Rest Time: 5 minutes
Total Time: 55 minutes
Servings: 8 Servings


Crumble Topping

Rhubarb Filling


  • Preheat the oven to 400°F, and lightly grease an 8-inch round, 8 x 8-inch baking dish, or 2-quart dish.

For the Crumb Topping

  • In a medium bowl, use a pastry cutter or your hands to combine the topping ingredients until well mixed.
    1 cup old-fashioned rolled oats
    6 tablespoons unsalted butter
    ½ cup all-purpose flour
    ½ cup brown sugar
    ¼ cup granulated sugar
    ½ teaspoon ground cinnamon
    ½ teaspoon salt
  • Transfer the crumb topping to the refrigerator while you prepare the filling.

For the Rhubarb Filling

  • Add the rhubarb, brown sugar, ¼ cup of water, vanilla and cinnamon to a medium saucepan. Bring to a simmer over medium heat, and cook for about 5 minutes.
    6 cups rhubarb
    ¾ cup light brown sugar
    2 teaspoons pure vanilla extract
    1 teaspoon ground cinnamon
  • While the rhubarb mixture cooks, make a slurry by mixing the remaining ¼ cup cold water and 2 tablespoons of cornstarch until smooth. Add the slurry, and stir until the mixture beings to thicken, about 2 to 3 minutes.
    2 tablespoons cornstarch
  • Add the rhubarb mixture to the prepared baking dish then sprinkle the crumb topping over the top.
  • Bake for 30 to 35 minutes or until the top turns a light golden color and the center jiggles slightly. The filling will be bubbly around the edges.
  • Allow the crisp to rest for 5-10 minutes before serving. Serve warm with vanilla ice cream!


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of rhubarb crisp. Actual calories will vary.
*Skip to Storage Info.


Serving: 1cupCalories: 367kcalCarbohydrates: 62gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 13mgPotassium: 341mgFiber: 3gSugar: 40gVitamin A: 449IUVitamin C: 7mgCalcium: 108mgIron: 1mg
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4.75 from 4 votes (4 ratings without comment)

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  1. Your recipe doesn’t say how much Rhubarb to Brown sugar.
    10-1? 40-1?
    How many pounds are you talking!