Last weekend my neighbor knocked on my door with a huge bag of fresh rhubarb from her garden. She knows I go crazy for this stuff! My kids saw me chopping those ruby red stalks and immediately started asking when I'd make "that crunchy dessert again."
This Rhubarb Crisp has become our unofficial start-of-spring tradition. The house smells incredible while it bakes, and honestly, we usually finish half the pan before dinner. It's one of those recipes that looks fancy but takes zero skill to pull off perfectly.
The Best Things About This Rhubarb Crisp
This rhubarb crisp beats every other spring dessert I've ever made, hands down. My sister tried copying it last month and called me three times asking for my "secret ingredient" (spoiler: it's just extra butter and a pinch of ginger). The topping gets incredibly golden and crunchy while the rhubarb underneath turns into this amazing sweet-tart filling that makes your mouth water.
I love how it uses simple pantry ingredients but tastes like something from a fancy bakery. My husband says it reminds him of his grandmother's cooking, which is the highest praise in our house. Plus, you can throw it together in about 15 minutes and let the oven do all the work while you clean up or help with homework.
Jump to:
Gather These Items
The beauty of this recipe is how basic these ingredients are. I bet you have almost everything already, and the rhubarb is probably growing in someone's yard nearby if you ask nicely!
Essential Components
- Rhubarb
- Sugar
- Ground ginger
- Butter
- Brown sugar
- Plain flour
- Ice cream
Optional Add-ins
A handful of strawberries makes this even more amazing if you have them, and some people love adding a sprinkle of cinnamon or oats to the topping for extra texture.
Want perfect results? Use the measurements in the recipe card.
Easy Cooking Steps
Prepare the crumble base
Start by combining your flour, brown sugar, and cold butter cubes in a bowl. The butter needs to be really cold for the best crispy texture. Cut it into small pieces first so it mixes easier.
Mix until crumbly
Use a pastry cutter or your fingers to work the butter into the flour mixture. Keep mixing until you get those perfect chunky breadcrumbs. This is my kids' favorite part because they get to get their hands messy! The mixture should look like coarse crumbs with some larger butter pieces still visible.
Chop and season the fruit
Wash your rhubarb stalks and chop them into bite-sized pieces, about half an inch thick. I like mine chunky so you get those perfect tender bites in every spoonful. Toss with sugar and ground ginger.
Simmer the fruit
Let the chopped rhubarb sit with sugar for about 10 minutes while you make the topping. This draws out the juices and starts creating that amazing syrupy base for your rhubarb crisp recipe.
Can I use frozen rhubarb for this recipe? Absolutely! Just don't thaw it first - use it straight from the freezer. You might need an extra 5-10 minutes of baking time, but frozen rhubarb works perfectly in any rhubarb crisp with oats or without.
Add fruit to baking dish
Spread your sugared rhubarb evenly in a buttered baking dish. I always use a round dish or 9x13 pan because it gives the perfect fruit-to-topping ratio.
Top with crumble
Sprinkle that gorgeous crumble topping all over the rhubarb, making sure to cover it evenly. Don't pack it down - you want it loose and fluffy.
Bake until golden brown
Bake at 375°F for about 35-40 minutes until the top is golden brown and the fruit is bubbling around the edges. Your kitchen will smell incredible!
Serve warm with ice cream
Let it cool for just 5 minutes, then scoop it up with vanilla ice cream. The contrast between warm, tart crisp and cold, creamy ice cream is absolutely perfect.
Chef's Pick Tip
- The secret to amazing rhubarb crisp is using really cold butter when you make the topping. I learned this from my mom after years of wondering why hers always turned out better than mine!
- Cut your butter into small cubes and stick them back in the fridge for 10 minutes before mixing.
- When you rub it into the flour with your fingers, those cold butter pieces create perfect little pockets that turn golden and crispy in the oven. Also, don't skip letting the rhubarb sit with sugar first.
- That 10-minute wait draws out all those gorgeous pink juices that make the bottom layer so deliciously gooey. Trust me on this one!
Creative Modifications
Out of brown sugar? Regular white sugar works fine, just add a tiny splash of vanilla for extra flavor.
No ground ginger? Cinnamon is a perfect swap that my kids actually prefer. If you want to make strawberry rhubarb crisp, just replace half the rhubarb with sliced strawberries for a sweeter, more colorful dessert.
Some people love adding rolled oats to the topping for extra crunch. You can also use this same topping recipe on apples, pears, or any fruit that needs rescuing from your fridge!
Keeping It Fresh
This rhubarb crisp tastes incredible fresh from the oven, but it keeps beautifully too! Store leftovers covered in the fridge for up to 4 days, though it rarely lasts that long in my house.
To reheat, just pop individual servings in the microwave for 30 seconds or warm the whole dish in a 300°F oven for 10 minutes. The topping gets crispy again like magic! You can also make this ahead and refrigerate unbaked for up to a day before baking. Just add 5 extra minutes to the cooking time if it goes in cold.
What Goes Great With This
This Rhubarb Crisp is absolutely perfect with a big scoop of vanilla ice cream melting into all those warm, juicy crevices. My family also loves it with fresh whipped cream or even a dollop of Greek yogurt for breakfast (don't judge!).
It pairs beautifully with strong coffee or black tea, especially on chilly spring evenings when you want something comforting. For special occasions, I drizzle a little heavy cream right over the top while it's still warm. The cream soaks into the crumble and creates this amazing custard-like layer that makes everyone think I'm a dessert genius.
Everything You Need to Know
What is the difference between rhubarb crisp and crumble?
They're basically the same thing! Some people call it crisp when you add oats to the topping, and crumble when it's just flour, butter, and sugar. But really, both names work for this type of dessert. My grandmother always called it crisp no matter what she put in the topping, so that's what stuck in our family.
Should you soak rhubarb before baking?
No need to soak it, but definitely let it sit with sugar for about 10 minutes before baking. This draws out the natural juices and starts breaking down those tough fibers. Soaking in water would just make it mushy and dilute all that wonderful tart flavor you want in your rhubarb crisp.
Can I use frozen rhubarb to make a crisp?
Yes! Frozen rhubarb works perfectly in this recipe. Don’t bother thawing it first – just use it straight from the freezer. You might need to add 5–10 extra minutes to the baking time since it starts colder. The texture comes out just as good as fresh, and honestly, sometimes I think frozen rhubarb releases even more of those gorgeous pink juices that make the filling so amazing. If you’re looking for another way to use it, check out this rhubarb crisp recipe for more inspiration – it’s one of my favorites!
How to cut rhubarb for crisp?
Cut your rhubarb stalks into pieces about half an inch thick. I like them chunky so you get nice tender bites that still have some texture. Too small and they turn to mush, too big and they won't cook evenly. Always trim off any leaves and rough ends first.
How much sugar do you put in rhubarb crisp?
It depends on how tart you like it! I usually use about ¾ cup sugar for 4 cups of chopped rhubarb, but if your family has a sweet tooth, bump it up to 1 full cup. Taste a piece of your rhubarb first – some stalks are more sour than others. For a classic example, see how it’s done in this rhubarb crisp recipe by NYT Cooking – it strikes a great balance between sweet and tangy.
Explore More Goodness
If you're looking for more spring Desserts that celebrate seasonal fruit, these recipes are sweet, comforting, and always disappear fast:
Strawberry Cheesecake Ice Cream - Creamy, tangy, and loaded with fresh berry swirls for warm weather treats.
Pineapple Dump Cake - Throw everything in a pan and let the oven work magic with tropical flavors.
Moist Lemon Blueberry Bread - Bright, tender, and perfect for using up those beautiful spring berries.
Want more fruity fun? This rhubarb crisp is tart, buttery, and always a hit at family gatherings.
Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your spring baking adventures!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Rhubarb Crisp Recipe
Equipment
- 1 Mixing bowl To mix crumble and fruit filling
- 1 9-inch round baking dish or 9×13 pan To bake the rhubarb crisp
- 1 Oven Preheated to 375°F (190°C)
- 1 Spoon or spatula To layer and serve the crisp
Ingredients
- 4 cups Chopped rhubarb - Fresh or frozen, cut into ½-inch pieces
- ¾ cup Granulated sugar - To mix with rhubarb
- ½ teaspoon Ground ginger - Adds a hint of warmth
- 1 cup All-purpose flour - Used in the crumble topping
- ½ cup Brown sugar - Packed for rich flavor
- ½ cup Unsalted butter - Cold and cut into cubes
- 1 scoop Vanilla ice cream - For serving
Instructions
- In a mixing bowl, combine flour, brown sugar, and cold butter cubes. Mix with a fork or pastry cutter until ingredients begin to come together.
- Use your hands or a pastry cutter to blend the butter into the dry ingredients until you have a chunky, crumbly texture.
- Chop the rhubarb into ½-inch pieces and mix it with sugar and ginger in a saucepan.
- Let the fruit sit with the sugar mixture for about 10 minutes, allowing juices to begin releasing for a syrupy base.
- Spread the sugared rhubarb mixture evenly into a buttered baking dish.
- Evenly sprinkle the crumble mixture over the rhubarb filling, leaving it loose and fluffy.
- Bake at 375°F (190°C) for 35–40 minutes, until the top is golden and fruit is bubbling at the edges.
- Let cool for 5 minutes before serving with a generous scoop of vanilla ice cream.
Leave a Reply