Rhubarb Crisp Recipe

Rhubarb Crisp is the ultimate celebration of spring’s tart, blushing stalks wrapped in a golden, nutty crumble. Every bite is a lovely dance between the zingy fruit and cozy, crunchy topping—simple to prepare, yet absolutely unforgettable. If you crave a dessert that’s tangy, sweet, and impossible to stop eating, this Rhubarb Crisp will sweep you off your feet!

this Recipe

Ingredients You’ll Need

What makes Rhubarb Crisp such a joy to bake is its beautiful simplicity—every ingredient serves a real purpose, whether adding tartness, sweetness, texture, or color. Here’s what you’ll need and why each deserves a place in the pan.

• Rhubarb (2 pounds): The bold and tangy star—trim it, peel away tough strings, and chop into bite-sized pieces for that signature tart bite and rosy hue.
• Sugar (¼ cup): Balances rhubarb’s iconic puckery tang and helps create those luscious bubbles as it bakes.
• Cornstarch (2 tablespoons): Thickens the juicy filling so you get a glossy, spoonable texture (never soupy).
• Fresh Orange Juice (1 tablespoon) & Orange Zest (1 tsp): These add brightness and a gentle citrus perfume that makes the whole dessert sing.
• Almond Flour (½ cup): Makes the topping rich and nutty, and keeps it gluten-free—plus it bakes up beautifully crisp.
• Brown Sugar (½ cup): For that caramelized sweetness and a little cozy depth.
• Whole Rolled Oats (½ cup): Give the crumble its hearty, rustic crunch—old-fashioned oats work best here.
• Crushed Walnuts (½ cup): These add extra crispness and toasty flavor—pecans work as a yummy substitute too.
• Cinnamon (½ teaspoon): Adds just a whisper of warming spice that pairs perfectly with the tart fruit.
• Sea Salt (¼ teaspoon): Makes the other flavors pop and balances the sweetness of the topping.
• Firm Coconut Oil (¼ cup), or Butter: Binds the crumble and delivers a bakery-worthy crisp finish—either option is delicious.
• Vanilla Ice Cream: Not just a garnish—this is the ultimate cool contrast to warm, bubbling crisp!

Variations

The true beauty of a classic Rhubarb Crisp is how easy it is to personalize! Whether you’re using what you have on hand, adjusting for dietary needs, or just ready to play, these ideas keep things fresh and fun.

• Berry Twist: Swap up to half the rhubarb for fresh or frozen strawberries or raspberries—a perfect balance of sweet and tart, and just stunning visually!
• Oat-Free Topping: Skip the oats and use extra almond flour and chopped nuts if you want a grain-free nut crumble.
• Pecan or Hazelnut Crunch: Change the walnut for your favorite nuts, or even a blend, to create your own signature crisp topping flavor.
• Dairy-Free & Vegan: Stick with coconut oil instead of butter, and double-check your ice cream for a fully plant-based dessert.

How to Make Rhubarb Crisp

Step 1: Prep the Rhubarb Base

Start by trimming your rhubarb stalks—snap off the ends, and gently peel away any tough, stringy bits (this makes a world of difference for texture!). Chop into ½-inch pieces. In a large bowl, toss the rhubarb with sugar, cornstarch, fresh orange juice, and zest. Give it a good stir so every piece is evenly coated—this is where that gorgeous tangy filling gets its magic. Pour everything into your greased 8×8-inch baking dish and spread out evenly.

Step 2: Mix the Crisp Topping

In a separate bowl, combine the almond flour, brown sugar, oats, walnuts, cinnamon, and sea salt. Add the firm coconut oil (or butter), then use your hands or a pastry cutter to blend, squeezing gently until the mixture turns crumbly. If it’s a tad dry, sprinkle in a little water at a time—the goal is a topping that pinches together but still holds its loose, rustic texture.

Step 3: Assemble and Bake

Scatter the crisp topping generously over your rhubarb layer, making sure it’s evenly distributed (uneven patches honestly just add to the charm!). Slide the dish into a 375°F preheated oven and bake for 25–30 minutes, until the topping is deep golden and the rhubarb below is bubbling at the edges. That incredible aroma? That’s your cue it’s ready!

Step 4: Cool and Serve

Once your rhubarb crisp is out of the oven, let it rest for about 5 minutes—this gives the filling time to set ever so slightly and makes that first scoop absolutely divine. Serve warm, ideally with a big scoop of vanilla ice cream that melts right into all those nooks and crannies!

How to Serve Rhubarb Crisp

Garnishes

Your Rhubarb Crisp was simply made for a generous scoop of creamy vanilla ice cream on top, but don’t stop there—a drizzle of heavy cream, soft whipped cream, or even a few raspberries tossed on at the last minute add color and delight. A tiny sprinkle of extra orange zest at serving brings out that citrusy aroma in the fruit.

Side Dishes

If you’re serving this for brunch or a spring supper, I love pairing it with light dishes like a fresh green salad, a lively frittata, or lemony grilled chicken. And let’s be honest—on lazy weekends, it’s just as good as the main event, surrounded by mugs of coffee or sweet tea.

Creative Ways to Present

For dinner parties, bake individual mini crumbles in ramekins so everyone gets their own. Garnish with edible flowers for that wow factor, or serve family-style in a rustic baking dish with a big spoon for casual, joy-filled gatherings. If you love picnic vibes, scoop leftovers into mason jars, layer with yogurt, and take them on the go!

Make Ahead and Storage

Storing Leftovers

Any leftover Rhubarb Crisp can be covered and refrigerated for up to 3 days. The topping softens a little as it sits, but I find it’s nearly as dreamy cold or at room temperature as it is warm from the oven.

Freezing

You can freeze baked Rhubarb Crisp right in its dish, tightly wrapped. Let it cool completely first, then freeze for up to two months. To freeze unbaked, assemble everything except the final bake and freeze; bake straight from frozen, adding about 15 minutes to the cook time.

Reheating

To revive that bubbly texture and crisp topping, reheat leftovers in a 350°F oven until hot—usually 15–20 minutes does the trick. For a quick treat, individual bowls can be gently microwaved, but the oven will always give you the best crumble finish.

FAQs

Final Thoughts

Honestly, if you love all things homey, vibrant, and just bursting with bright flavor, you’ll fall head over heels for this Rhubarb Crisp. There’s something so joyful about its tangle of tart fruit and golden crumble—may your very first bite become a new seasonal tradition!

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