Rhubarb Crisp, aka rhubarb crunch, has a perfect balance between sweet and tart. This recipe is easy to make and will quickly become a family favorite spring dessert.
With rhubarb being such an easy perennial to grow in zones 3 to 8, it’s wonderful to have a multitude of recipes to have on hand for this tart fruit. Either on its own or mixed with berries, it’s nothing but delicious!
This recipe works with both fresh from the garden rhubarb or frozen rhubarb. Slicing rhubarb and freezing it in 2 cup servings is a great way to preserve it. Not only does freezing it produce more juice when it thaws, but it also bakes up beautifully. Here are some great tips for preserving rhubarb.
Rhubarb crisp (also known as Rhubarb Crunch or Rhubarb Crumble) is an easy recipe to throw together and yet everyone is sure to love it. Substitute a cup of the diced rhubarb with a cup of diced strawberries, raspberries, blueberries, cherries, or even apples. Play around with the recipe to find your family’s favorite combo.
I love that this recipe gives you options on how much sugar to add. Not only do berries have varying sweetness, not everyone wants an overly sweet dessert.
Rhubarb Crisp Serving Ideas
Eating rhubarb crisp fresh out of the oven is a special treat. Although its’s also fantastic for breakfast the next day too though. Delicious with a cup of herbal tea or coffee.
To keep the presentation nice and clean, instead of baking this in a large dish to serve out of, consider making everyone their own single serve ramakins (about 12). Baking time will be cut down to 25-30 minutes. Just keep an eye out for bubbling fruit around the edges. A 12″ or 14″ round baking dish will work as well.
A scoop of vanilla ice cream pairs beautifully with it as well.
- 1 1/2 cups brown sugar
- 3/4 cup butter
- 3/4 cup flour
- 1 1/2 cups rolled oats
- 4 1/2 cups diced rhubarb
- 1/2 - 3/4 cup sugar
- 2 Tablespoons water
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Cut brown sugar and butter together in medium bowl. Add flour and oats. Set aside.
- Mix rhubarb, sugar, water, cinnamon, and salt together.
- Place the rhubarb mix in the bottom of a 9x13 baking dish. Cover evenly with oat topping.
- Bake at 350 degrees for 45 minutes. The fruit mix should be bubbling around the edges when done.
Substitute 1 cup of rhubarb with 1 cup diced strawberries, raspberries, blueberries, or diced apple.
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Other Rhubarb Deliciousness
It also makes a delicious rhubarb custard pie or balsamic strawberry rhubarb jam! There are so many delicious ways to use and preserve rhubarb. Believe it or not, there are cookbooks entirely dedicated to rhubarb full of delicious ideas.