There’s nothing quite like a bubbling, golden-brown Rhubarb Crisp fresh out of the oven. This dish brings together the stunning tartness of rhubarb with a crunchy, nutty oat topping, making it a glorious way to celebrate rhubarb season. Whether you’re serving it at a backyard picnic or just need a cozy dessert to cap off dinner, this fruit-filled treat is always a crowd-pleaser!
Why You’ll Love This Recipe
- Celebrates Seasonality: Rhubarb’s brief spring window shines when you bake it into this irresistible, old-fashioned dessert.
- Crunchy, Nutty Topping: The crumble of oats, walnuts, and brown sugar creates that bakery-style texture everyone craves in a great crisp.
- Naturally Gluten-Free Option: With almond flour and oats, you can easily make this a gluten-free treat (just be sure to grab certified GF oats).
- Easy, No-Fuss Prep: It comes together in one bowl with minimal effort, making it the perfect spontaneous dessert for busy nights or last-minute guests.
Ingredients You’ll Need
You’ll be amazed how just a handful of wholesome, everyday ingredients can transform into a luscious, tangy-crisp dessert. Every single component has a special role—either adding tartness, sweetness, a hint of spice, or that irresistible crunchy golden topping. Here’s what you’ll need and why each one matters:
- Rhubarb: Fresh, vibrant rhubarb is the star—look for firm, red stalks, and be sure to peel away any tough strings for the silkiest filling.
- Sugar: Balances out rhubarb’s natural tartness and helps draw out its sweet juices.
- Cornstarch: Works its magic by thickening the fruit juices so the crisp isn’t watery.
- Fresh orange juice and zest: Adds bright flavor and a subtle citrusy twist to the filling, making every bite extra lively.
- Almond flour: Creates a delicate, nutty crisp topping that also keeps this recipe naturally gluten-free.
- Brown sugar: Lends warmth and caramel notes that pair beautifully with rhubarb’s tang.
- Whole rolled oats: The heartbeat of any crisp—they toast up golden and add essential texture.
- Crushed walnuts: Bring crunch and earthy flavor to the topping (pecans are lovely here, too!).
- Cinnamon: A pinch of spice cozies up the entire dish with gentle warmth.
- Sea salt: Amps up all the other flavors, giving that wonderful sweet-savory balance.
- Coconut oil or butter: Holds the topping together and helps it crisp up as it bakes—use whichever you love.
- Vanilla ice cream: For serving—totally optional, but there’s just something magical about cold, creamy ice cream melting over warm Rhubarb Crisp!
Variations
The best part about Rhubarb Crisp? It’s endlessly adaptable. Feel free to get creative and tweak this classic based on your cravings, what’s in your pantry, or any dietary needs. Here are a few delicious ideas:
- Berry-Rhubarb Crisp: Swap in a cup or two of fresh or frozen strawberries or raspberries for a sweet, juicy twist alongside the rhubarb.
- No-Nut Option: Skip the walnuts, or substitute with more oats or sunflower seeds for crunch without the nuts.
- Coconut Topping: Stir a handful of shredded coconut into the topping for extra tropical flair and sweetness.
- Lemon Zest and Juice: Change the citrus profile by using lemon instead of orange for a sharper, brighter zing.
- Vegan Rhubarb Crisp: Use coconut oil or a vegan butter substitute to keep things totally plant-based.
How to Make Rhubarb Crisp
Step 1: Prep the Rhubarb Mixture
Start by trimming your rhubarb and removing any tough, stringy bits—these can be fibrous once baked. Slice the stalks into ½-inch pieces. In a large mixing bowl, toss them with sugar, cornstarch, orange juice, and zest. You’ll notice the orange really brightens up the color and helps balance the tartness. Spread this juicy rhubarb mixture evenly into your greased baking dish.
Step 2: Make the Crisp Topping
In another bowl, stir together the almond flour, rolled oats, brown sugar, walnuts, cinnamon, and salt. Add in the coconut oil or butter—not melted, but firm. Use your fingers to work everything together until you have a crumbly, sandy texture. If it feels too dry, add a splash of water (about ¼ teaspoon at a time) and keep mixing until the topping just starts to clump together when pinched.
Step 3: Assemble & Bake
Sprinkle the crispy topping generously and evenly over the rhubarb mixture, making sure to cover the fruit almost all the way. Slide the dish into your preheated oven and bake for about 25-30 minutes, or until the topping is golden and crisp, and you can see the rhubarb juices bubbling up around the corners. Your kitchen will smell heavenly!
Step 4: Let It Rest & Serve
Once your Rhubarb Crisp is golden and bubbly, remove it from the oven and let it cool for at least 5 minutes—this helps the juices thicken just enough. Spoon generous portions into bowls and top with a scoop (or two) of vanilla ice cream. Trust me, the contrast of hot fruit and melty cold ice cream is pure bliss.
Pro Tips for Making Rhubarb Crisp
- Don’t Skip the Orange Zest: It perks up the whole dessert and adds an irresistible aromatic boost—zest first, then juice for maximum flavor.
- Aim for an Even Crumble: When mixing your topping, pinch it together just enough so you get a range of small and larger crumbs; this gives you a beautiful, crunchy contrast.
- Let It Cool Briefly: Allowing the crisp to rest for a few minutes after baking helps set the juices and keeps the topping from going soggy—patience really does pay off!
- Pick Ripe, Firm Rhubarb: Look for stalks that are firm, glossy, and mostly red—these are usually less stringy and packed with tangy flavor.
How to Serve Rhubarb Crisp
Garnishes
A swoop of vanilla ice cream is the classic choice, but you can also add a dollop of whipped cream or a sprinkle of additional orange zest for a burst of color. A light dusting of powdered sugar can make each serving look extra special, especially if you’re serving it at a dinner party.
Side Dishes
This Rhubarb Crisp is so delightful you don’t need much on the side, but it pairs especially well with tea or strong coffee after a meal, or alongside a fruit salad for a brunch dessert. If you’re going for a full dessert spread, try offering lemon bars or shortbread cookies for variety.
Creative Ways to Present
For an elegant touch, serve your Rhubarb Crisp in individual ramekins—everyone loves their own mini dessert! Or, dish it up family-style straight from the baking pan for a rustic, communal feel. You could even layer crisp and ice cream in mason jars for a cute picnic or potluck treat.
Make Ahead and Storage
Storing Leftovers
Leftover Rhubarb Crisp keeps beautifully—just cover the dish tightly or transfer leftovers to an airtight container. Store in the refrigerator, where it’ll stay delicious for up to 4 days. The topping might soften a little, but reheating it will bring back some crunch.
Freezing
If you’d like to freeze your crisp, it’s best to do so after baking. Let it cool completely, wrap tightly or store in a freezer-safe container, and freeze for up to 2 months. Thaw in the fridge overnight before reheating. For best texture, store the topping and filling separately and assemble just before baking.
Reheating
To bring back that fresh-baked texture, reheat leftover Rhubarb Crisp in a 350°F oven for about 15 minutes, or until warmed through and the top is crisp again. A quick zap in the microwave works too—but the oven keeps the topping crunchier.
FAQs
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Can I use frozen rhubarb instead of fresh?
Absolutely! Just thaw the frozen rhubarb and drain any excess liquid before using. You may want to add a touch more cornstarch to help thicken any extra juices the frozen fruit might release.
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Is it necessary to peel rhubarb before using it in a crisp?
In most cases, you don’t need to peel rhubarb. However, if the stalks are extra fibrous or have lots of tough strings (usually in older or very thick stalks), it’s a good idea to peel those away for a smoother texture in your finished Rhubarb Crisp.
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Can I make Rhubarb Crisp ahead of time?
Yes! You can prep the filling and topping separately, cover, and refrigerate for a few hours before baking. Assemble just before baking for the very best crispy topping, or bake ahead and reheat before serving.
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What’s the difference between a crisp and a crumble?
Great question! A crisp typically includes oats and/or nuts in the topping, which gives it that signature crunchy texture. A crumble, on the other hand, is more like a streusel topping—no oats, just flour, butter, and sugar. Both are delicious, but this Rhubarb Crisp wins for maximum crunch!
Final Thoughts
If you’re looking for that perfect sweet-tart dessert to usher in spring (or just to treat yourself any time), give this Rhubarb Crisp a spot on your table. It’s ridiculously easy, absolutely gorgeous, and guaranteed to bring smiles to every spoonful. Let your kitchen fill with the aroma of bubbling rhubarb and toasty oats—and enjoy every last bite!
Print
Rhubarb Crisp Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Rhubarb Crisp recipe combines the tartness of rhubarb with a sweet, crunchy topping, creating a perfect balance of flavors and textures. Serve it warm with a scoop of vanilla ice cream for a comforting dessert.
Ingredients
Rhubarb Filling:
- 2 pounds rhubarb, trimmed, tough strings removed, and cut into 1/2-inch pieces
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
Topping:
- 1/2 cup almond flour
- 1/2 cup brown sugar
- 1/2 cup whole rolled oats
- 1/2 cup crushed walnuts
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/4 cup firm coconut oil, or butter
Instructions
- Preheat the oven: Preheat the oven to 375°F and grease an 8×8-inch baking dish.
- Prepare the rhubarb: In a large bowl, toss the rhubarb with the sugar, cornstarch, and orange juice and zest. Spread evenly in the prepared baking dish.
- Make the topping: In a medium bowl, mix together the almond flour, brown sugar, oats, walnuts, cinnamon, and salt. Work in the coconut oil until the mixture crumbles. Sprinkle the topping over the rhubarb.
- Bake: Bake for 25 to 30 minutes until the topping is golden brown and the rhubarb is soft and bubbling.
- Serve: Let cool for 5 minutes and serve with vanilla ice cream.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
