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July 21, 2014 10 Comments

Rhubarb Crisp Dessert



 

Pinterest picture of a serving of rhubarb crisp with a scoop of vanilla ice cream on top with a bit of crumble in a glass dessert bowl. Faded in the background is a glass 9x13 dish of rhubarb crisp with a serving spoon in a corner. The text Delicious Rhubarb Crisp reallifedinner.com is overlaid on the photo near the top.

Rhubarb Crisp is Deliciously Sweet and Tart

Rhubarb Crisp Dessert is absolutely delicious. If you’ve never tried it, today is the day my friend! Also, try The Best Strawberry Rhubarb Crisp if you like the combination of strawberries and rhubarb together.

My parents have a giant rhubarb plant, and my mom always made Rhubarb Pie with it. I never ate the pie and thought I hated rhubarb. Then one day, but back when I was still living at home, she found a recipe in Taste of Home for Rhubarb Crisp, and I found out that rhubarb is actually totally delicious!

Delicious Fruit Desserts

  • Magnolia Bakery Blueberry Jamboree
  • The Best Fruit Pizza
  • Lemon Blueberry Sheet Cake with Lemon Cream Cheese Frosting
  • Magnolia Bakery Banana Pudding Recipe
  • Homemade Danish Dessert
  • Fresh Strawberry Pie

I may or may not smuggle rhubarb in my suitcase every time I fly back from visiting my parents. It’s so worth it!

…also, serving it with vanilla ice cream or whipping cream is paramount!

HOW TO MAKE RHUBARB CRISP Dessert

  • Preheat oven to 350 degrees.
  • In a large mixing bowl combine flour, oats, brown sugar, baking soda, and salt.
  • Cut in the butter (or squeeze it in with your hand) until the mixture comes together and is crumbly.
  • Press 3 cups of mixture into an ungreased 9×13 pan. Set aside.
  • If rhubarb is frozen, soak it in 1 cup of cold water for 3 minutes and then drain. If rhubarb is fresh, skip this step.
  • In a saucepan combine sugar, cornstarch, and remaining water (1/4 c if using frozen rhubarb that you soaked and drained or 1 cup of water if you are using fresh rhubarb).
  • Add rhubarb, vanilla, and food coloring to the sugar mixture and bring to a boil. Cook and stir for approx. 5 minutes or until the mixture thickens.
  • Spoon rhubarb filling over crumb crust and sprinkle the remaining crumb mixture on top of filling.
  • Bake at 350 degrees for 23-24 minutes or until golden brown.
  • Serve with ice cream if desired.
  • Enjoy!

Three-photo Rhubarb Crisp Collage of steps on how to make rhubarb crisp. The text Rhubarb Crisp is overlaid at the top along with the text reallifedinner.com.

Tips for making Rhubarb Crisp

  • The great thing about rhubarb is you can cut it up when it is fresh and put it in the freezer so you can enjoy this dessert any time of the year. To freeze rhubarb, follow these steps:
    1. Trim edges of stalks.
    2. Wash thoroughly.
    3. Cut stalks into 1/2-inch pieces.
    4. Place 2-4 cups in a freezer Ziploc bag. (I like to freeze it in amounts I know I need for specific recipes.)
    5. Write the date and time on the bag with a Sharpie.
    6. When sealing the bag be sure to squeeze out the extra air.
    7. Place blags flat (for easier stacking) in your freezer.
    8. Pull out and use in your favorite rhubarb recipes all year long.
  • This recipe can be halved to make an 8×8 size instead of a 9×13 size.
  • You can add 1/2 cup chopped walnuts to the crumb mixture if you like nuts.
  • Quick oats work in this recipe, too, if you don’t have old-fashioned oats.
  • Serve with vanilla ice cream or whipping cream.

a pinterest collage photo of rhubarb crisp dessert. it has one picture in it. The text of the title is at the top.

Cook’s Tools for Making Rhubarb Crisp:

  • Measuring Cups
  • 9×13 Baking Dish
  • Measuring Spoons
  • Dessert Bowls
  • Ice Cream Scoop
  • Dessert Spoons

Pinterest picture of a small glass bowl with rhubarb crisp topped with a scoop of vanilla ice cream with crumble on top. The text of the title is below the photo and the text of the ingredients is below the title.

Strawberry Rhubarb Desserts

Beautiful strawberry rhubarb crisp in a polish pottery pie dish. you can see the red fruit juices around the edges and the rest of the picture highlights the delicious crisp topping.The Best Strawberry Rhubarb CrispFaded in the background is a serving spatula, a whole strawberry and a glass 9x13 dish of strawberry rhubarb crumb bars with a piece cut out of the corner. In front of the baking dish is a square piece of strawberry rhubarb bar on a dessert plate with a fork handle in front and a whole strawberry in the left corner.Strawberry Rhubarb Crumb BarsStrawberry Rhubarb Crumble PieStrawberry Rhubarb Crumble Pie

5.0 from 3 reviews
Rhubarb Crisp Dessert
 
Print
Prep time
20 mins
Cook time
25 mins
Total time
45 mins
 
Sweet and tart, this buttery oatmeal-topped Rhubarb dessert will knock your socks off! You'll crave it.
Author: Taste of Home Magazine
Recipe type: Dessert
Serves: 12
Ingredients
  • 1½ cups flour
  • 1½ cups old-fashioned oatmeal
  • 1 cup packed brown sugar
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 cup cold butter or margarine
  • 3 cups sliced fresh or frozen rhubarb
  • 1¼ cups cold water, divided (only 1 cup of water if using fresh rhubarb)
  • 1½ cups granulated white sugar
  • 3 tbsp cornstarch
  • 1 tsp vanilla
  • red food coloring, if desired
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl combine flour, oats, brown sugar, baking soda, and salt.
  3. Cut in the butter (or squeeze it in with your hand) until mixture comes together and is crumbly.
  4. Press 3 cups of mixture into an ungreased 9x13 pan. Set aside.
  5. If rhubarb is frozen, soak it in 1 cup of cold water for 3 minutes and then drain. If rhubarb is fresh, skip this step.
  6. In a saucepan combine sugar, cornstarch, and remaining water (1/4 c if using frozen rhubarb that you soaked and drained or 1 cup of water if you are using fresh rhubarb).
  7. Add rhubarb, vanilla, and food coloring to sugar mixture and bring to a boil. Cook and stir for approx. 5 minutes or until mixture thickens.
  8. Spoon rhubarb filling over crumb crust and sprinkle remaining crumb mixture on top of filling.
  9. Bake at 350 degrees for 23-24 minutes or until golden brown.
  10. Serve with ice cream if desired.
  11. Enjoy!
3.4.3177

If you love Crisp Desserts, you'll love these...

Berry cobbler in a ramekin dish with two spoons faded in the background. On the left side of the photo are partial pictures of two ramekins with berry cobbler. The text Single Serve Berry Cobbler is overlaid on the photo at the top right. Overlaid on the bottom right is the text reallifedinner.com.Berry Cobbler Recipe…Make it for one, two or twenty….small polish pottery dish filled with warm peach crisp and vanilla ice cream, there is a spoon taking a bite out.Fresh Peach CrispOld Fashioned Apple CrispOld Fashioned Apple Crisp {TMH}

A glass 8x8 dish of rhubarb crisp with a serving taken out of a corner with a serving spoon in its place. The text Rhubarb Crisp is overlaid near the top of the photo. The text reallifedinner.com is overlaid at the bottom.

Other Rhubarb Recipes
  • Rhubarb Crisp
  • Rhubarb Streusel Cake
  • Rhubarb Crumb Bars

Cobblers/Crisps/Galettes, Desserts, Family Favorite Recipes, Main Categories, Recipes, Seasonal, Summer
fruit crisp recipes, rhubarb crisp, rhubarb crisp dessert, rhubarb crisp recipe, rhubarb crisp recipes, rhubarb recipes
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10 Comments

  1. Heather Turk Nisely

    June 24, 2019 at 3:10 am

    This is very good. Maybe a little heavy on the sugar but a solid recipe none the less. Ive been trying several recipes trying to get close to what my mom used to make. Ive not gotten there just yet but I am getting close. Thanks for posting this for those in the search of home.

    reply to this comment
  2. Jackie

    May 28, 2021 at 2:20 pm

    Confession. When you first made this for me the first time I was terrified to try it because I had only had rhubarb once and it wasn’t a good experience. I should never have doubted you though, because this crisp is delicious. I keep frozen rhubarb in my freezer just for this dessert. Yum!

    reply to this comment
  3. Donna

    July 14, 2021 at 10:24 pm

    I am from Wisconsin and now live in AZ. We may or may not have had our relatives bring some in their suitcase!!!! I’m sitting here with rhubarb in my fridge and I cannot find my 30+ year old recipe. (will tear the kitchen apart tomorrow) I’ve read hundreds of recipes and yours comes the closest to what I remember is the process for my rhubarb crisp. I’m excited to try yours, with one twist. Thank you for this post!!!!

    reply to this comment
    • Maria

      October 26, 2021 at 9:13 am

      I hope it works out! I love rhubarb crisp!

      reply to this comment
  4. Marj

    May 30, 2022 at 11:35 pm

    Because I struggle to estimate how much fruit to buy for a recipe that gives it in cups I measured the weight of 3 cups of cut rhubarb this time. It came out to just over ¾ pound (13.5 oz.).
    With rhubarb I am very lucky to have friends who grow it and here in the Pacific NW late May & June are the height of the season. I love making pies and rhubarb sauce (which also mixes nicely with apple sauce and kicks the flavor up a notch). But my first rhubarb bake of the season every year is this recipe.

    The only change I make is that I chop the butter with the flour, sugar, soda & salt in my food processor then toss in the oatmeal after. I didn’t do that the first time around and the nice texture you get in the topping from the oatmeal was chopped away. But it was still a great recipe. Thanks so much for posting this.

    reply to this comment
    • Maria

      May 31, 2022 at 7:53 am

      Oh, I love this comment Marj! So helpful and I love the tip about preparing the topping that way, I will give that a try next time.

      Best,
      Maria

      reply to this comment
  5. Nylene

    August 3, 2022 at 9:55 pm

    This turned out fabulous….I’m from ND where rhubarb is plentiful! Now I live in Florida and no one has heard of it! I keep a good supply in my freezer and replace every year! I, too, have brought it home in my suitcase! A woman’s gotta do what a woman’s gotta do!!! The neighbors love it when I bring them my comfort food treat!
    PS….I left out the vanilla….I like the tartness and I sure don’t mix it with strawberries or some other fruit to soften that taste🥴

    reply to this comment
    • Maria

      August 8, 2022 at 7:49 am

      Yay! I love that you love Rhubarb as much as I do…as for never adding strawberries…that’s how I used to feel to until my practically forced me to make this Strawberry Rhubarb Crisp. I gotta admit it was fantastic. You might need to give it a try sometime.

      reply to this comment
      • Nylene

        April 8, 2023 at 12:36 pm

        I will admit that I enjoy rhubarb/strawberry and rhubarb/cherry jam that I randomly find in the grocery store!🥰

        reply to this comment
        • Maria

          April 13, 2023 at 1:41 pm

          I’m starting to really appreciate rhubarb the older I get. 🙂

          reply to this comment

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Hi, I'm Maria. A mom of five and a total foodie. My superpower is taking ordinary recipes and making them DELICIOUS. Your family will LOVE these meals! Come cook with me, I promise it will be amazing! Get started here or search my archives below.


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