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The Best Rhubarb Crisp

Rhubarb Crisp

Once you try this recipe you will never want another! Perfection in every bite!

Course Dessert
Cuisine American
Keyword rhubarb crisp, rhubarb dessert
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12 large pieces
Calories 179 kcal
Author Amanda Rettke


Rhubarb Mixture

  • 5 cups chopped rhubarb, washed
  • 1/2 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
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 cup (1 stick, 113g) butter, cubed while cold


  1. Preheat oven to 375°F. Prepare a 8-inch, 9-inch, or 10-inch skillet by coating with butter.

Rhubarb Mixture

  1. 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

  1. Combine the oats, flour, brown sugar, baking powder, baking soda, 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. 

  2. 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.

Recipe Notes

If you want to make this a Strawberry Rhubarb Crisp use 3 cups chopped rhubarb and 2 cups of cleaned, hulled, and quartered strawberries.