Can’t say enough good things about this Rhubarb Crisp! The secret to making it is a double crust… and the secret to a perfectly carmelized and crispy crust is using a skillet to make it in! If you love this crisp, be sure to check out my Apple Crisp and Blueberry Crisp!
Summertime in the Midwest means 2 two things; there will be more rhubarb and zucchini than we know what to do with! Utilizing those ingredients in everything we make, like this recipe and my Rhubarb Cake, is a special treat and we Midwesterners really know how to do it right! This Rhubarb Crisp is no exception.
How to Make Rhubarb Crisp
This recipe is so versatile it’s hard to mess up. But here are a few tips that will make sure it’s over-the-top amazing!
- Use a skillet. This is a double-crisp dessert and the bottom layer of crisp carmelizes so beautifully in the skillet, it really does make a difference.
- Chop rhubarb bigger than you would think. I used 1-2 inch pieces and love the flavor and texture of that size.
- Take your time on the crisp! Getting it right means just a couple of minutes of getting your hands in there and breaking up every piece of butter.
Let’s Talk Rhubarb
The experts will recommend “choose stalks that are fresh looking, crisp and blemish free…look for smaller leaves, which is also an indication of a younger stalk. Avoid limp stalks and stalks with split ends.” That’s fine and dandy if you are aiming to be the next Martha Stewart, but not how we do it. I don’t look for perfection, I don’t mind a few blemishes, and there is nothing wrong with a large leaf or a split end. You cut those off anyway! I’ve used big huge stalks and small stalks. All rhubarb is good rhubarb in these parts.
How to Prepare Rhubarb
- Wash the rhubarb well.
- Trim off the leaves and ends with a sharp knife.
- Slice into 1 to 2-inch pieces (only for this recipe! In typical baking you want smaller pieces.)
- Set the pieces on a paper towel and gently pat dry before adding the sugar, flour, and cinnamon.
How Do You Serve Rhubarb Crisp?
We love it warm, served right out of the pan. Let the family grab a spoon and dig in! If you happen to have a little more restraint than us, grab a plate or a bowl and scoop up individual portions. This dessert is best served warm or hot.
My family was split in half on whether they liked it best with ice cream or whipped cream. I much preferred the real vanilla bean ice cream… when it melts into the warm crisp it creates this glorious soupy dessert that I can’t get enough of. If you think whipped cream will be what you like best, I highly recommend homemade.
- 5 cups chopped rhubarb, washed
- ½ cup (100g) brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1 cup (90g) quick-cooking oats
- 1 cup (125g) all-purpose flour
- 1 cup (200g) packed brown sugar
- 2 teaspoons ground cinnamon
- ½ cup (1 stick, 113g) butter, cubed while cold
- Preheat oven to 375°F. Prepare a 10-inch skillet by coating it with butter or using non-stick spray.
- Place rhubarb in a bowl. Add brown sugar, flour, and cinnamon. Stir gently and make sure every piece of rhubarb is covered in the sugar mixture. Set aside.
- Combine the oats, flour, brown sugar, and cinnamon together. Add in the cubed butter and use your hands to combine. You want the butter to be pea-sized and coated entirely. You should have 4 cups.
- Spread 2 cups over the bottom of your prepared skillet and press flat. Pour the rhubarb mixture over top and press down with rubber spatula. Pour remaining crisp mixture over top of the rhubarb and bake uncovered at 375°F for 35-45 minutes. If the crisp starts to brown too quickly, place foil over top and continue baking.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.