• July 15, 2019

    Easy Rhubarb Crisp

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    Rhubarb crisp is an easy, beloved summer recipe. A buttery, crumbly topping belies a sweet, sticky rhubarb filling with just enough pucker to keep you going back for spoonful after spoonful. It takes far less effort than pie, with similarly delicious results.

    Easy Rhubarb Crisp Recipe

    My preferred fruit crisp topping is similar to a streusel. I work softened butter into a mixture of brown sugar and flour until it is evenly distributed. Although a bit messy, I find it easiest to do this job with my hands. Don’t pretend it’s not satisfying to squash bits of butter into sandy brown sugar.  When it’s ready to go, there’ll be no dry flour left and you’ll be able to pinch bits of the topping together to form large clumps.

    The butter and brown sugar caramelize under the oven’s heat to create a rich and butterscotchy topping that yields to the fork like bites of tender shortbread.

    Feel free to add 1/4 cup of rolled oats or the same amount of chopped nuts if you like (but if using nuts, watch for scorching and cover with parchment or aluminum foil while baking when they start to get dark).

    How To Make Rhubarb Crisp

    1. Chop rhubarb into small pieces.
    2. Toss with sugar and flour right in the baking dish.
    3. Mix flour and brown sugar with softened butter to make a crumble topping.
    4. Sprinkle topping over rhubarb and bake until bubbly. Serve warm with ice cream or whipped cream.

    How to make Rhubarb CrispHow to Store Rhubarb Crisp

    Rhubarb crisp is fine left covered on the counter for 24 hours. Refrigerate up to 2 days. It’ll be fine for up to 5 days but the topping won’t be as crisp.

    Serve leftovers with cold milk for breakfast (perhaps a quirk of my childhood, but very delicious) or rewarm in the microwave and serve with ice cream for dessert.

    Make it a Strawberry Rhubarb Crisp

    Feel free to swap up to half of the rhubarb for strawberries in the filling, scaling the sugar down to 1 cup to compensate for the berries’ extra sweetness.

    Easy Rhubarb Crisp

    Simply the best classic rhubarb crisp recipe. This simple and delicious rhubarb crisp is made without oats and uses a 9x13 pan.  
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Course: Dessert
    Cuisine: American
    Keyword: rhubarb crisp
    Servings: 8
    Author: Jennifer Pallian BSc, RD


    For Filling:

    • 2 lbs rhubarb stalks (yielding 6 cups chopped)
    • 1 1/4 cups granulated sugar
    • 1/3 cup all-purpose flour

    For topping:

    • 1 cup all-purpose flour
    • 2/3 cups brown sugar
    • 1/4 tsp coarse salt
    • 1/2 cup softened butter


    • Preheat oven to 350ºF.

    Make the filling:

    • Line a 9x12" baking dish with parchment paper. Chop the rhubarb in 1/4" pieces and add to baking dish along with sugar and 1/3 cup flour. Use your hand to toss everything together.

    Make the topping:

    • In a separate bowl, stir together flour, sugar and salt. Use your fingers to work the butter into the dry ingredients until mixture resembles wet sand and no dry flour remains. Crumble topping evenly over the rhubarb. Bake for 35-40 minutes, until filling is bubbling and topping is golden.
    Tried this recipe?tag @foodess

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    two plates of rhubarb crisp

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    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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