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!
In a small 8 x 8-inch baking dish, combine the filling: toss together the rhubarb, flour, sugar, and cinnamon. Set aside.
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.
Let cool for 15 minutes before serving warm with whipped cream. Store leftovers at room temperature for up to 3 days.