Pies & Tarts

Simple Rhubarb Crisp Recipe

4.89 from 9 votes
If you love rhubarb, you're going to absolutely adore my Rhubarb Crisp recipe — it's so simple, and you'll walk away with a new favorite dessert!
Simple Rhubarb Crisp recipe topped with whipped cream.

Hi Bold Bakers!

Rhubarb, the highly sought after tart vegetable of summer, is often paired with strawberry to balance out the fruit’s sweetness — but a rhubarb crisp on its own (with a little whipped cream) is absolutely incredible and perfect for anyone who doesn’t have a strictly sweet tooth.

My Rhubarb Crisp recipe is a simple recipe to make, but its flavors instantly transport me back to my childhood in Ireland. My mum made a lot of crisps when I was growing up, and this tangy rhubarb has become one of my summertime favorites. 

In this homemade rhubarb crisp recipe, the rhubarb and sugar bake down to become almost a jam, while the brown sugar, butter, and cinnamon topping become an irresistible crunchy texture. It really is a perfect combination, and I’m sure this recipe will become one of your favorite summer desserts! 

What Is Rhubarb Crisp?

Rhubarb is a fairly sour vegetable, not something you’d typically think to include in a dessert. However, its tartness is perfect when it is paired with a little sugar. When baked together, you’re left with a slightly sweet, slightly tart, saucy fruit-like filling. Top that with your crisp, which is made with brown sugar, flour, and butter, and you have a highly addictive dessert. 

A close up of my Rhubarb Crisp recipe.

What You Need To Make Rhubarb Crisp

How To Make Rhubarb Crisp

This rhubarb crisp recipe is perfect for a crowd, or a smaller gathering of just two! Feel free to double or halve the recipe as you need! Here is a quick step-by-step guide (and don’t forget to get the full recipe with measurements, on the page down below):

  1. In your baking dish, toss the rhubarb, flour, sugar, and cinnamon together and set aside.
  2. In a separate bowl, assemble your crumble topping. Combine brown sugar, sugar, flour, and cinnamon. Cut in the butter until the mixture resembles large crumbs. 
  3. Sprinkle the crumble topping over the filling, and don’t be afraid to pile it high! It will fall as it bakes.
  4. Bake in a 375°F (190°C) preheated oven for about 60 minutes, or until the topping is golden brown and the filling is bubbling. 
  5. Allow the rhubarb crisp to cool for 15 minutes before serving. Serve warm with whipped cream or vanilla ice cream! 

Gemma’s Pro Chef Tips for Making Rhubarb Crisp

  • For the best topping to filling ratio, bake in a shallow dish!
  • Crisps are best the day they are made, but it will become more and more delicious the longer it sits out of the oven! Have patience when you take it out, the fruit will become even more concentrated and delicious, and it will be easier to serve when it has slightly cooled. 
  • Defrosted frozen rhubarb will work just as well as fresh.
  • Feel free to mix up the fruit in this recipe! Add a little apple, or make it a strawberry and rhubarb crisp.

A portion of Rhubarb Crisp with a dollop of whipped cream on top.

How Do I Store Rhubarb Crisp?

Leftover rhubarb crisp can be stored at room temperature for up to 3 days. You can also make the topping up to 3 days in advance, or freeze it for up to 4 weeks!

Make More Summer Dessert!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Simple Rhubarb Crisp Recipe

4.89 from 9 votes
If you love rhubarb, you're going to absolutely adore my Rhubarb Crisp recipe — it's so simple, and you'll walk away with a new favorite dessert!
Author: Gemma Stafford
Servings: 8 people
Prep Time 20 mins
Cook Time 1 hr
If you love rhubarb, you're going to absolutely adore my Rhubarb Crisp recipe — it's so simple, and you'll walk away with a new favorite dessert!
Author: Gemma Stafford
Servings: 8 people

Ingredients

Rhubarb Filling

  • 6 cups (1lb 12oz / 800g) rhubarb, cut into one-inch slices
  • 3 tablespoons flour
  • 2/3 cup (5oz/142g) sugar
  • ½ teaspoon cinnamon

Crumble Topping

  • ¼ cup brown sugar
  • ½ cup sugar
  • 1 cup flour
  • 1 ½ teaspoons cinnamon
  • 8 tablespoons butter

Instructions

  • Preheat the oven to 375°F (190°C).

Rhubarb Filling

  • In a small 8 x 8-inch baking dish, combine the filling: toss together the rhubarb, flour, sugar, and cinnamon. Set aside.

Crumble Topping

  • In a bowl combine brown sugar, sugar, flour, and cinnamon. Cut in the butter until the mixture resembles large crumbs.
  • Generously sprinkle crumble topping over the filling. Don't worry if the crumble is piled high because it falls as it bakes.
  • Bake for about 60 minutes, or until the topping is golden brown and the filling is bubbling.
  • Let cool for 15 minutes before serving warm with whipped cream. Store leftovers at room temperature for up to 3 days.

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KristieW

Honybuny3

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Honybuny3
1 month ago

Love it! I didn’t have enough rhubarb so I mixed in some strawberries! It’s soooooooo good!!!!

Diane K Mattei
Diane K Mattei
1 month ago

Finally, a Crisp recipe like the one my Mom used to make. Most of the ones you come across put oatmeal in it, my Mom never did. Her apple Crisp was basically a Dutch apple pie without the crust….amazing! Thank you Gemma!!!

KristieW
1 month ago

This was tasty! I had to alter it a bit because I have gestational diabetes. So I added rolled oats and walnuts into the crumble with less flour and used a sugar supplement. A little too tart for me but ice cream fixed that for me 🙂 Love your recipes Gemma!! I will try more.

Brian
Brian
1 month ago

Hello Gemma, would you mind adding the grams for the crumble please? I’d like accurate measurements to have the best result! Thanks a lot

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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