rhubarb crisp

This wonderfully sweet and tangy rhubarb dessert is baked with a crumbly, crunchy topping featuring oats, brown sugar, butter, ground almonds and cinnamon for a truly unforgettable treat!

Perfect Rhubarb Crisp

(720 g) diced rhubarb (, fresh

(150 g) sugar

(20 g) all-purpose flour

vanilla extract

For the Topping:

(65 g) all-purpose flour

(135 g) rolled oats

(200 g) packed brown sugar

(115 g) unsalted butter (, cubed)

cinnamon

salt

Preheat to 350 F.   Stir the rhubarb, sugar, flour and vanilla extract together in a bowl to evenly coat and then spread the mixture out in a buttered 13x9 inch baking dish. 

In a large bowl add the flour, oats, brown sugar, butter, cinnamon and salt and work it until combined and crumbly (use your hands, a fork or a pastry cutter).  Sprinkle evenly over the rhubarb.Bake on middle rack for about 40 minutes or until the topping is browned and the rhubarb is bubbling.  Let cool about 10 minutes before serving to allow the rhubarb filling to soak up excess juices.  Serve warm with a scoop of vanilla ice cream.

Rhubarb crumble is a delicious crisp recipe made with the tart bright pink Rhubarb and topped with a sweet crunchy crumble topping. This beautiful English dessert is a family favorite!

Rhubarb Crumble

1lb Rhubarb, chopped into 1/2" pieces

Grams (1/2 Cup) Light Brown Sugar

Tablespoons Cornstarch

Lemon

188 Grams (1 1/2 Cups) All-Purpose Flour

Grams (1/2 Cup) Cup Rolled Oats

Salt

150 Grams (3/4 Cup) Light Brown Sugar

Grams (1 Cup) Roasted Walnuts

(3/4 Cup) Unsalted Butter

Preheat your oven to 350F/180C and get an 8 -9-inch plate ready.

Clean and cut your rhubarb into one and a half inch pieces. Add the rhubarb and brown sugar to a medium size pot and cook over low heat.

In a small bowl combine corn starch and lemon juice, whisk to combine until it is a smooth slurry with no lumps. Once the brown sugar is fully melted add the slurry and cook over medium heat for roughly 5 minutes, mixing the whole time. The rhubarb mix should have thickened and look shiny. Add the rhubarb mixture to the baking dish in an even layer.

In a large bowl mix together and all-purpose flour, rolled oats, brown sugar, and salt. Add the roasted walnuts. Next, add the chunks of butter and use your hand to rub the butter into the dry mixture. It is done when you have a thick coarse meal texture.

Sprinkle over rhubarb and bake for 30 minutes, or until the top is golden brown and the rhubarb is bubbling up the sides. Let cool for at least 20 minutes before serving. Best served with heavy cream, Birds custard, or ice cream.

YES YES YES a million times YES! My obsession is so real right now with Rhubarb! I made this last thursday and pretty much had for breakfast lunch and dinner the following day! This is SOOOO GOOD

Have been making Rhubarb Crumble forever!  I too am English but have been transplanted to Langley, British Columbia, Canada.  Just love rhubarb and grow it in the garden.  Excellent as you say, with Ice cream, cream or Birds custard - yummy!  Thanks for sharing this lovely recipe.  I have tried the Rhubarb Crisp but must confess to liking the Crumble just a little bit more.

Easy and delicious. I like that there is a lot of crumble too!

This is my first recipe review but this one was too outstanding not to write something! I’ve never really care for the rhubarb tartness but this recipe has changed my mind. I made a couple small changes, the brown sugar was not melting in the heavy pan I was using but a T of water helped get it started. I also cut the rhubarb lengthwise and then into 1 1/2” pieces because the stalks were really big. It was a big hit with my husband who grew up with his mother’s delightful rhubarb pies and sauces.

Fantastic! I skip the nuts. Sometimes I add strawberries. So good!

BEST RUBARB CRUMBLE EVER!!!! Thank you for the delicious recipe, easy, quick and so yummy!

Sweet and tart rhubarb is topped with a buttery crumb topping and baked until golden.

Rhubarb Crisp

rhubarb

all purpose flour

sugar

oats

brown sugar (packed)

flour

butter

coconut (optional)

Preheat oven to 375°F.

Wash and rinse rhubarb and cut into ½&quot; pieces.

Toss rhubarb with flour, sugar, and cinnamon. Place in a 2 qt baking dish.

In a separate bowl, combine topping ingredients with a fork or pastry blender. Sprinkle over rhubarb mixture.

Bake for 35 minutes or until rhubarb is tender and topping is golden.

Cool 5-10 minutes before serving. Top with ice cream or cream.

Simply the best classic rhubarb crisp recipe. This simple and delicious rhubarb crisp is made without oats and uses a 9x13 pan.&nbsp;&nbsp;

Easy Rhubarb Crisp

all-purpose flour

brown sugar

Preheat oven to 350ºF.

Line a 9x12&quot; baking dish with parchment paper. Chop the rhubarb in 1/4&quot; pieces and add to baking dish along with sugar and 1/3 cup flour. Use your hand to toss everything together.

Make the filling:

In a separate bowl, stir together flour, sugar and salt. Use your fingers to work the butter into the dry ingredients until mixture resembles wet sand and no dry flour remains. Crumble topping evenly over the rhubarb. Bake for 35-40 minutes, until filling is bubbling and topping is golden.

Make the topping:

Keto rhubarb crisp with a truly crispy topping. This wonderful sugar-free dessert is delicious paired with low carb ice cream or whipped cream.

Keto Rhubarb Crisp

almond flour

coconut (unsweetened)

pecans

Swerve Brown

powdered Swerve ((more if you like it sweeter))

+ 1/8 tsp glucomannan

Preheat the oven to 300F and line a baking sheet with parchment paper.

In a food processor, combine the almond flour, shredded coconut, chopped pecans, sweetener, cinnamon, and salt. Pulse a few times to combine. Sprinkle with the butter pieces and then process until the mixture resembles coarse crumbs.

Spread the mixture on the prepared baking sheet and cover with another piece of parchment. Use a rolling pin or your hands to press down firmly so that the mixture sticks together. Remove the top sheet of paper.

Bake 20 to 25 minutes, or until edges are golden brown. Remove and let cool completely - the mixture will continue to crisp up as it cools.

Crisp Topping

Preheat the oven to 350F. Spread the rhubarb in a 9x13 inch glass or ceramic baking dish and sprinkle with the sweetener and glucomannan. Toss to combine.

Cover tightly with foil and bake 30 to 35 minutes, or until the mixture is bubbling and rhubarb is tender.

Remove the filling from oven and remove foil. Break the cooled topping into pieces with your hand and place over filling to cover completely. Serve warm, topped with whipped cream or keto vanilla ice cream.

Rhubarb Filling

This baked treat is sweet and tart with fresh strawberries and rhubarb. An extra-thick buttery oats topping provides the perfect delicious contrast!

Old-Fashioned Strawberry Rhubarb Crisp

c. unsalted butter, softened (not melted!)

1.25 c. quick-cooking rolled oats

T. canola oil

kosher salt

rhubarb stalks, sliced 1/2″ thick (about 8 cups)

strawberries,

cornstarch

lemon juice

pure vanilla extract

Preheat oven to 375° F.

For the strawberry rhubarb filling: In a medium...

For the strawberry rhubarb filling: In a medium bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another medium bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a large slotted spoon, transfer the rhubarb to the strawberries and discard any rhubarb juice. Add the cornstarch, lemon juice, and vanilla to the fruit and stir well. Transfer the mixture to a 9″ x 13″ baking dish.

For the topping: Combine all the topping ingredients...

For the topping: Combine all the topping ingredients in a medium bowl. Using a rigid pastry blender, cut the ingredients together until large crumbs form. You want to have some larger pieces, and sometimes it just works best to squeeze and crumble the mixture with your hands just a bit at the end.

Sprinkle topping evenly over the filling. I like...

Sprinkle topping evenly over the filling. I like to leave a small bare edge around the perimeter, to see the pretty strawberry rhubarb mixture. Bake for 25 minutes. Reduce oven temperature to 325° F. If the topping is browning quickly, tent a piece of foil (my favorite is this larger-sized heavy duty foil) very loosely over the pan, so the foil is not touching the crisp. Continue baking for another 30 to 35 minutes, or until the fruit filling is thickened and bubbling quite a bit, and the topping is nicely browned. Let the crisp rest for about 20 minutes before serving. This is awesome served warm with a scoop of vanilla ice cream. Store on the counter uncovered for up to a couple days. The topping will stay nicely crisp if left uncovered. 

Food Stylist:  Cyd Raftus McDowell 
Prop Stylist:   Philippa Brathwaite


Strawberry Rhubarb Crisp

rhubarb, 1-inch diced (4 to 5 stalks)

orange zest

orange juice

light brown sugar,

quick-cooking (not instant) oatmeal,

(1 1/2 sticks) cold unsalted butter, diced

Vanilla ice cream,

For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.

For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

Made as written and it was a soupy mess.  Too bad because the flavors were great!

Turned out SO well and so many compliments from the guests I served it to.

As other reviewers commented, a pile of soup was what I was left with and I followed the recipe to a T.   Not sure why it works for some and not others. Disappointing. 

The absolute best!  I make it with gluten free flour.  Yum!

I added only 1/3 cup of orange juice, 1 1/2 Tbl of corn starch,  and a tad bit less sugar to the fruit.  It was delicious and was not soupy. Thanks Ina and the reviewers who recommended the changes.

This wouldn't fit in 8x11 pan I had to use a 13x9 pan. This is so delicious and easy.  I had a Honey Crisp apple to use up so added that too!

I made this for a get together and it was such a huge hit I’m asked to bring it all the time. It’s delicious and easy. I make it so often at this point I e started being creative with shortcuts here and there as time permits. 

If you want to make the most of the too-short rhubarb season, this secretly vegan easy Gluten-Free Rhubarb Crisp recipe is for you.

Gluten-Free Rhubarb Crisp Recipe

rhubarb (see

lemon zest (optional)

dairy-free butter

gluten-free all-purpose flour

gluten-free rolled oats

fine sea salt

Preheat the oven to 375°F (190°C). Put a 2 qt baking dish on a baking sheet, and set aside.

In a large bowl, combine the sugar, cornstarch, cinnamon, and lemon zest. Add the chopped rhubarb and toss until evenly coated. Add the lemon juice and toss it again. Pour it into the baking dish and set it aside.

In a separate bowl, combine the gluten free flour, oats, granulated sugar,  brown sugar, salt, and cinnamon. Add the butter and use your hands to pinch the butter and incorporate it into the flour mixture until it resembles course crumbs.

Evenly sprinkle it over the rhubarb mixture and bake it for 45 minutes. Let it cool for at least 20 minutes before serving.

This was so good! I love more topping though so I would double that part. Paired with vanilla ice cream or cool whip, yum.

Love this recipe. It’s easy, quick and so delicious. I have to use gluten free flour but still turns out perfect. I will try to remember to take a pic!

My husband is obsessed with rhubarb (we had rhubarb pie at our wedding) and I am gluten, dairy and soy free. I had all the ingredients on hand so I figured I would make him something other than rhubarb sauce. I am so glad I made this recipe! The crisp topping is my favorite crisp topping I have made with my food restrictions. My husband gave it two thumbs up too, and he has no food restrictions. I did swap the cornstarch for arrowroot. I will be making this again!

Fresh rhubarb is the best. This recipe is excellent. Thanks for sharing!

I made this last night. Absolutely delicious! I only had 3 cups of rhubarb, so I added 3 cups of strawberries. The topping is nice and crunchy. Will definitely make this again. Thanks for a great recipe!

Rhubarb crisp is the perfect mix of tart, sweet, and crunchy. The rhubarb softens into a jammy, bubbling filling while the buttery topping turns golden and crisp in the oven. Add a scoop of vanilla ice cream, and you’ve got a warm, comforting dessert that’s hard to resist.

rhubarb (2 cups)

ginger

butter (softened)

plain flour

Ice cream (to serve)

Preheat the oven to 350ºF (180°C).

Cut the rhubarb into 3-inch sticks and place them in a pot. Cover with water and bring to a boil. Simmer for 10-15 minutes until the rhubarb softens. Stir in the ginger and sugar, mixing well.

Top 9 rhubarb crisp recipes from across the web

The most viewed rhubarb crisp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Perfect Rhubarb Crisp

Rhubarb Crumble

Rhubarb Crisp

Easy Rhubarb Crisp

Keto Rhubarb Crisp

Old-Fashioned Strawberry Rhubarb Cr...

Strawberry Rhubarb Crisp

Gluten-Free Rhubarb Crisp Recipe

Rhubarb Crisp

Top 9 rhubarb crisp recipes from across the web

The most viewed rhubarb crisp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Perfect Rhubarb Crisp

Rhubarb Crumble

Rhubarb Crisp

Easy Rhubarb Crisp

Keto Rhubarb Crisp

Old-Fashioned Strawberry Rhubarb Cr...

Strawberry Rhubarb Crisp

Gluten-Free Rhubarb Crisp Recipe

Rhubarb Crisp

The most viewed rhubarb crisp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine