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 occasionally 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 crisp. 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!
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!
🧾 Ingredients Needed
Rhubarb Layer:
- rhubarb, cut into ½″ pieces
- white sugar
- all-purpose flour
- ground cinnamon
Topping:
- butter, melted
- old fashioned oats
- all-purpose flour
- brown sugar
- salt
- ground cinnamon
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
🥣 How to Make
STEP 1: Heat oven to 375 degrees.
Mix rhubarb, sugar, ⅓ cup flour and ½ teaspoon cinnamon in an 8″ x 8″ glass baking dish.
STEP 2: Mix butter, oats, 1 cup flour, sugar, salt and ½ teaspoon cinnamon in a medium bowl.
STEP 3: Evenly sprinkle crumb topping mixture over rhubarb mixture.
STEP 4: Bake for 30 minutes – 35 minutes, or until topping starts to brown.
⭐ Pro Tips ⭐
- 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 mix!) So, usually when I make this recipe now I usually use only ¾ cup of white sugar rather than a full cup in the rhubarb layer.
- I love my rhubarb crisp “as is”, but you can top yours topped with vanilla ice cream or whipped cream.
- If you don’t have or want to use an air fryer, you can make these in the oven. Just bake on a parchment lined baking sheet at 350° F for approximately 15 minutes (turning once) or until browned.
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More Old Fashioned Dessert Recipes to Try
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Classic Rhubarb Crisp Recipe
Ingredients
Rhubarb Layer
- 4 cups rhubarb cut in ½" pieces
- 1 cup sugar
- ⅓ cup flour
- ½ teaspoon cinnamon
Topping
- ½ cup butter melted
- ½ cup old fashioned oats
- 1 cup flour
- 1 cup brown sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
Instructions
- Heat oven to 375 degrees.
- Mix rhubarb, sugar, ⅓ cup flour and ½ teaspoon cinnamon in an 8″ x 8″ glass baking dish
- Mix butter, oats, 1 cup flour, sugar, salt and ½ teaspoon 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!!
Ellen Brilowski says
Too sweet and rich. Too much sugar…
Chrysa says
As written on the recipe card (and referred to in the description): “The recipe as written is very sweet. If you prefer it to be less sweet (but still not quite tart) you can reduce the amount of sugar in the rhubarb layer to 3/4 cup.”
Karen says
Everyone loves it!