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!
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 ¾ 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 ½″ pieces
1 cup white 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
How to Make Rhubarb Crisp:
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, 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!
Share a photo on Instagram and tag me – @ThriftyJinxy.
Classic Rhubarb Crisp Recipe
Ingredients
Rhubarb Layer
- 4 cups of rhubarb cut into 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!!
Deb from Illinois says
This was delicious! I use frozen rhubarb. I never thaw it. I just add 10-15 minutes to the cooking time. We like it tart, so I only add half of the white and brown sugars. It baked up perfectly!
Thanks for a great recipe!!!!
Chrysa says
I’m so happy to hear that! I wish I had some frozen rhubarb so I could make some right now. I will definitely freeze some next summer!
Donna says
If you use frozen rhubarb and thaw it first do you strain the liquid off or add it to the recipe? Thanks
Debbie says
I think that would be a good idea since it gets a little watery when thawed. I always do.
C. MILLS says
Just made it. It was delicious!
Chrysa says
That’s great to hear!
Gayle says
I just got done making this. However I doubled the recipe but it seems really runny. I baked it for 45 minutes. Is it supposed to harden up or is it to remain “runny” ? Thank you
Chrysa says
It does have a bit of “juice” to it, but it shouldn’t be super runny.
Susan says
Just made it, added some strawberries, absolutely delicious!
Donna G. says
This is an excellent recipe. Thank you for sharing! We have a large patch of rhubarb and this is now my go-to recipe. Also, thank you for the additional explanation about using a glass pan. That’s what I’ve always used, but now I won’t be tempted to use my metal pan.
Natalie says
This is easy and delicious. Best rhubarb recipe I’ve ever had.
Steve Kallenberger says
Can I use a metal 8” x 8” pan instead of glass.
Chrysa says
Glass is best for this recipe or anything with fruit since it’s acidic and can interact with the metal in the pan to leave a metallic taste. BUT, if it’s a nonstick pan then you should be ok.
Howie says
This is a great crisp…I’m wondering if I can make it with frozen rhubarb and if so are there any changes that should be made.
Ada says
I cooked my rhubarb on stove with sugar, cinamon, and then froze it. If I use that filling to make your crisp, will it be overcooked; if I then bake it with the topping? Thank you so much!
Ada
Deanna Walker says
Doubled for a 9×13 dish.This was yummy…
added a bit of coconut to the topping and a
few red hot candies to the fruit for color and
taste. It was gone before I could even have
a second chance! Thanks!
Chrysa says
Thanks for sharing, Deanna! I’m so glad you liked it! The coconut addition sounds good!
June Dick says
Love this recipe! Added some strawberries this time?
Jen Stauffer says
Greetings! Do you peel your rhubarb?
Chrysa says
Nope!
Judy says
I pull the strings off when I cut mine
Judy says
If you are using rhubarb that is frozen, do you thaw it first? Thanks
Chrysa says
I would thaw it first just because otherwise the cooking time could be thrown off.
Steph says
Yay! My mom brought me some IL Rhubarb when she was here in May. I froze it & am trying this recipe on Tues. Thank U
Carol says
Made it. It is delicious.
Roxanne Bentrim says
Just made it….it is absolutely Delicious
Chrysa says
Yeah!! So glad you liked it. I can’t wait to get some rhubarb this spring and make it again!
Kimberly Flickinger says
I have never had rhubarb crisp before; however, this sounds delicious so I may be having it soon.