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!
Rhubarb 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.
Rhubarb Crisp
Ingredients
Rhubarb Mixture
- 5 cups chopped rhubarb, washed
- ½ cup (100g) brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
Crisp Mixture
- 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
Instructions
- Preheat oven to 375°F. Prepare a 10-inch skillet by coating it with butter or using non-stick spray.
Rhubarb Mixture
- 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.
Crisp Mixture
- 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.
Notes
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.
How ironic that you posted this!I moved from Michigan to Texas over 5 years ago. I grew up on rhubarb straight out of the garden, of course! In my area of Texas, at least, I’ve spent 5 years looking it! No one I’ve asked about it even knows what it is haahaa! I finally spoke with a friend who manages a store here and asked him if he may be able to order some for me. He said, and I quote “The red Celery stuff? What do you do with that? We’ve never been able to figure it out”!
Well, I finally got my rhubarb yesterday and this, THIS is what I’m going to do with it! Thank you! Looks amazing!
I’m going to use frozen rhubarb
I will give this a try. I have 3 rhubarb crisp recipes from forever & only one has cinnamon & not as much as this recipe.
Wish I didn’t have to rate as haven’t made yet.
Oh My Goodness!
it is AMAZING (me and my teaspoon ate 1/4 of it while doing the dishes).
I did tweak it so my GF son can have some. Replaced the flour with 1/2 C Bob’s Red Mill “1 for 1” in the blue bag and 1/2 C almond flour.
OH YUM!!!
Can you use frozen rhubarb?
I just made a Rhubarb crisp, but this one sounds so much better with the double crust. I had about 5 cups leftover rhubarb, just enough to make this recipe!
I haven’t had rhubarb piie since I was about 12 years old. He rhubarb crisp sounds yummy. !
Excited to try this
Thanks for the receipt. Always looking for good ones
Rhubarb Crisp is a great recipe. The sweet and tart with the crunch of the crust and topping make for a fantastic dessert.