This Classic Rhubarb Crisp Recipe is just like Grandma used to make! Just 8 ingredients, including rhubarb, oatmeal and brown sugar, is all it takes to make this delicious rhubarb dessert.
Rhubarb crisp is one of my all-time favorite “old timey” desserts. I call it old timey because a Classic Rhubarb Crisp recipe always reminds me of childhood and my parents and grandparents.
Rhubarb itself just seems like one of those classic old-fashioned garden items that doesn’t get the attention of other more in-fashion produce.
I always think the best rhubarb is the stalks that come for a friend, neighbor or relative’s backyard or garden.
The rhubarb found in the store just isn’t quite as awesome. The stalks are usually much smaller and it doesn’t hold up to those big, sturdy homegrown stems. But, since I don’t have a rhubarb plant of my own, I have resorted to buying it in the grocery store.
Last weekend I was lucky enough to stop at a garage sale where they were selling big bags of rhubarb for only $1!! I snatched that up in a hurry and now wish I had bought more to stock the freezer.
I used up the rhubarb I did buy for my favorite of all rhubarb recipes – to make up a pan of this Classic Rhubarb Crisp Recipe. As usual, it was DELICIOUS!!
Moving forward, I definitely need to plant some rhubarb in my own yard. I have done some exploring online and found out that I can order rhubarb bulbs from Burpee. I remember my parents getting their catalog in the mail every year before the days of the internet!
Ordering online will be much quicker, but I think I want to see if I could start getting that catalog again. If you need rhubarb plants too, you can buy them right here.
If you end up with too much rhubarb (is that even a thing??) you can use the extra to make rhubarb vinegar. It’s so delicious and versatile.
My favorite part of this tasty rhubarb dessert is the crisp topping! The brown sugar helps to give it that delicious flavor and adds to the crisping too.
To serve this old-fashioned Rhubarb crisp, my favorite way is just as-is with nothing on top, but you can top it with vanilla ice cream, whipped cream or anything else you like.
Just make sure not to put topping on until right before eating so that the crisp topping stays crisp!
Now on to the super delicious rhubarb recipe!! If you love it as much as I do, please use the buttons above to share it by pinning on Pinterest or sharing with your friends on Facebook!
NOTE: The recipe as written is very sweet. I mentioned Grandma, and mine made everything super sweet. She even added an extra cup of sugar when mixing up Country Time Lemonade! So, usually when I make this recipe now I use only 3/4 cup of white sugar rather than a full cup in the rhubarb layer.
Classic Rhubarb Crisp Recipe
INGREDIENTS:
Rhubarb Layer:
4 cups of rhubarb cut into 1/2″ pieces
1 cup white sugar
1/3 cup flour
1/2 tsp cinnamon
Topping:
1/2 cup butter, melted
1/2 cup old fashioned oats
1 cup flour
1 cup brown sugar
1/2 tsp salt
1/2 tsp cinnamon
How to Make Rhubarb Crisp:
Heat oven to 375 degrees.
Mix rhubarb, sugar, 1/3 cup flour and 1/2 tsp cinnamon in an 8″ x 8″ glass baking dish.
Mix butter, oats, 1 cup flour, sugar, salt and 1/2 tsp cinnamon in a medium bowl.
Sprinkle topping over rhubarb mixture.
Bake for 30 minutes – 35 minutes, or until topping starts to brown.
What to serve with old fashioned Rhubarb Crisp:
I love my rhubarb crisp “as is”, but you can top yours topped with vanilla ice cream or whipped cream.
Did you make this recipe? I want to see it!
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Classic Rhubarb Crisp Recipe
Ingredients
Rhubarb Layer
- 4 cups of rhubarb cut into 1/2" pieces
- 1 cup sugar
- 1/3 cup flour
- 1/2 tsp cinnamon
Topping
- 1/2 cup butter melted
- 1/2 cup old fashioned oats
- 1 cup flour
- 1 cup brown sugar
- 1/2 tsp salt
- 1/2 tsp cinnamon
Instructions
- Heat oven to 375 degrees.
- Mix rhubarb, sugar, 1/3 cup flour and 1/2 tsp cinnamon in an 8" x 8" glass baking dish
- Mix butter, oats, 1 cup flour, sugar, salt and 1/2 tsp cinnamon in a medium bowl.
- Sprinkle topping over rhubarb mixture.
- Bake for 30 minutes – 35 minutes.
Video
Notes
Nutrition
Don’t forget to PIN the recipe!!
Desma says
Easy recipe but very delicious! I love to bake and my husband said this has been his favorite by far! Reminded him of what his mom used to make! It is on the sweeter side but I think I itβs perfect! I was a cup short and added some tart cherries with it and it was very good! Definitely going into my regular baking rotation! Thanks for sharing this recipe!
Chrysa says
Ooohh… I might have to try it once with the cherries myself!
Tracie says
I am planning to make it with frozen cut rhubarb will it be more watery
Chrysa says
I haven’t tried making it with frozen. I THINK it will still work, but you may be right about it being a bit more watery.
Cindy says
I would drain some of the water. I didn’t. A.little watery but delicious. I also added a half teaspoon tapioca and quarter teaspoon of cardomn.
Desma says
I have made it twice now. Once with fresh rhubarb I had frozen from the year before and from store bought frozen. I havenβt had a problem with either of them! I guess technically it was all from frozen thenβ¦π³ but both have turned out great!
Karen says
Just took this out of the oven! 2nd time I made it in a week. its easy and so yummy!!!
Chrysa says
I’m making my first of the year tomorrow now that the rhubarb is finally ready! We had a very late spring here.
Cindy says
Can you use frozen rhubarb?
Chrysa says
I haven’t tried it yet, but I am pretty sure you could – just defrost first. I plan to try it from frozen later this summer and will let you know for sure!
Barbra says
Made this was great tasting but never thickened. Will try something to thicken next time.
Marge says
Can you freeze this crisp after it is baked?
Chrysa says
I haven’t tried freezing it. I’m not sure if the topping would still be ccrisp after freezing. I think you could try to only partially bake it and then put it back in the oven after freezing to make ure the top is crisp. If you try it, let me know how it turns out!
Ginny says
Made this today, will definitely make again!! I only had quick oats turned out good
Chrysa says
So glad to hear that! Thanks for letting me know!
Leanne says
I made it tonight and found it waaaay to sweet, Iβd have to cut the sugar in half or more for my family
Chrysa says
Yes. You can definitely adjust the sweetness to your taste. I often cut it back to 3/4 cup with the rhubarb as I like it a bit more tart myself.
Barb says
I commented to my husband that the recipe has too much sugar as I put the dish in the oven to bake. When I served it the bottom of my glass dish had a 1/4 inch coating of sugar on it. The finished dish was delicious, but I will cut the amount of sugar in the rhubarb layer waaaay back next time. I think to 1/3 cup. But I plan to make it again.
Chrysa says
I often cut it back to 3/4 cup sugar myself, but my family always made it sweet with the full cup!
Ann Hansen says
Can I use quick oats??
Chrysa says
I haven’t tried it with quick oats. I’m thinking it would still work but the consistency would be different.
Dave says
I made this with rhubarb from the backyard . It is delicious and my grandma wouldβve loved this recipe .
Marcia Bliss says
Just finished baking this. It is delicious! Didn’t change a thing.
Chrysa says
So glad you liked it!! Thanks for letting me know.
Peggy says
Excellent recipe! Easy to throw together quickly and served warm with vanilla ice cream it’s like shaking hands with God!
Chrysa says
Well, that sounds about as good as a dessert can possibly get! Glad you loved it!