This rhubarb crisp recipe features tart, jammy rhubarb topped with buttery oat crumble. A super easy and delicious dessert that’s perfect for spring!
Set aside for a moment, strawberry rhubarb pie! This rhubarb crisp recipe is my favorite springtime dessert.
because I love you very easy (Not needing puff pastry is a huge bonus point), but still totally delicious. Layers of fresh rhubarb are baked to jammy, sweet-tart perfection, and brown sugar and oat crumbles are beautifully crisped on top. I personally can’t eat without vanilla ice cream, and neither can you.
I’ve been making this rhubarb crisp recipe for years now. In fact, I first planned to share this two years before him, right around the time my son was born. If you’re a parent, I don’t think you’d be surprised that our entire blogging schedule has been off the schedule for weeks enough for rhubarb season to come and go. But I’m so happy that this rhubarb crisp recipe finally has its moment, right now for Mother’s Day. It’s such a wonderful springtime treat, and you should try it. Please enjoy!
Rhubarb Crisp Recipe Ingredients
Here’s what you need to make this rhubarb crisp recipe:
- rhubarb, of course! Two pounds of fresh or frozen rhubarb stalks work well. If you use frozen rhubarb, you don’t need to thaw it before baking.
- cane sugar – For sweetening tart barbs.
- cornstarch – The rhubarb juice will be thick and glossy.
- orange juice and peel – Adds citrus notes and freshness to tangy fillings.
- almond flour and walnuts – Adds a nutty crunch to crumble toppings.
- brown sugar – Sweeten the toppings. Both light and dark are great!
- whole grain rolled oats – Bake in the oven for a crisp golden brown color that adds great texture and toasty flavor to your toppings.
- cinnamon – Warm, pleasant and deep taste.
- coconut oil – Butter works too! Add rich flavor to your toppings for a delicious, crunchy finish.
- and sea salt – To make every flavor pop!
Check out the full recipe with measurements below.
how to make rhubarb crispy
This rhubarb crisp recipe couldn’t be easier. Here’s what it looks like:
First prepare the rhubarb. If it has leaves, cut them off and discard. All you need for this recipe is the stem.
Wash well. Next, peel off the tough, stringy outer skin. Cut rhubarb into 1/2-inch pieces.
Next, make the rhubarb filling. Mix chopped rhubarb with sugar, cornstarch, orange juice and zest.
Next, make the crumble topping. In a medium bowl, combine almond flour, brown sugar, oats, walnuts, cinnamon and salt. Add the coconut oil (make sure it’s firm!) and knead into the oatmeal mixture by hand until it crumbles. If the mixture feels dry, add water in 1/4 teaspoon increments until it begins to clump with a pinch.
Assemble rhubarb crisps. Transfer rhubarb mixture to an oiled 8-by-8-inch baking dish and spread out in an even layer. Sprinkle oat crumble on top.
And bake! Bake in a 400°F oven for 15 to 25 minutes, until crunchy topping is golden brown and rhubarb is tender.
Let cool for 5 minutes before serving with vanilla ice cream.
How to store rhubarb crisps
If your family is like ours, you won’t have much (Okay, Any) rhubarb crisps left over after the first night. However, if you do end up with leftovers, you can keep them covered at room temperature for 2 days, or in the refrigerator for 4 days.
Tip: Add leftover rhubarb crisps and a scoop of Greek yogurt for a great breakfast. 🙂
more favorite spring desserts
If you like this rhubarb crispy recipe, then try one of these fresh spring desserts.
rhubarb crisp
to service 6
Rhubarb has a short season, only from April to June. Get the most out of this rhubarb crisp recipe. A delicious springtime dessert with layers of jammy, sweet and sour rhubarb and a buttery oat crumble on top.
- 2 lb rhubarb, Trim off, remove tough strings and cut into 1/2 inch pieces
- 1/4 cup cane sugar
- 2 tablespoon cornstarch
- 1 tablespoon fresh orange juice
- 1 tea spoon orange peel
- Vanilla ice cream, for service
topping
- 1/2 cup almond flour
- 1/2 cup brown sugar
- 1/2 cup whole grain rolled oats
- 1/2 cup crushed walnuts
- 1/2 tea spoon cinnamon
- 1/4 tea spoon sea salt
- 1/4 cup hardened coconut oil
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Preheat oven to 400°F and grease an 8-by-8-inch baking dish.
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In a large bowl, mix rhubarb with sugar, cornstarch, orange juice, and zest. Spread evenly on the prepared baking dish.
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Make the topping: In a medium bowl, combine almond flour, brown sugar, oats, walnuts, cinnamon and salt. Using your hands, add the coconut oil until the mixture crumbles. If too dry, add more water, 1/4 teaspoon at a time, until mixture begins to clump when pinched.
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Sprinkle toppings evenly over rhubarb and bake for 15 to 25 minutes or until toppings are golden brown and rhubarb is tender.
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Remove from oven and let cool for 5 minutes. Serve with vanilla ice cream.
