This buttery rhubarb crisp with a jammy tart filling is a cozy, nostalgic dessert that highlights the unique flavor of rhubarb. With a bubbling, tangy-sweet filling and a golden, buttery oat topping, it’s the perfect balance of textures and flavors—especially when I serve it warm with a scoop of vanilla ice cream.
Why You’ll Love This Recipe
I love this rhubarb crisp because it’s rustic, simple, and absolutely satisfying. The filling turns wonderfully jammy and tart as it bakes, while the crisp topping becomes golden, crunchy, and rich with butter. It’s less fussy than pie but delivers the same comforting flavor. Whether I’m using fresh or frozen rhubarb, it comes together effortlessly and feels like a celebration of the season.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Rhubarb, chopped
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Granulated sugar
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Cornstarch (or flour)
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Lemon juice
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Vanilla extract
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Old-fashioned oats
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All-purpose flour
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Brown sugar
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Unsalted butter, melted or cut into small pieces
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Salt
Directions
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I preheat the oven to 375°F (190°C) and lightly grease a baking dish.
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In a large bowl, I toss the chopped rhubarb with granulated sugar, cornstarch, lemon juice, and vanilla until everything is coated.
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I pour the rhubarb mixture into the prepared baking dish and spread it out evenly.
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In a separate bowl, I combine oats, flour, brown sugar, and a pinch of salt. Then I add the butter and mix until the topping is crumbly.
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I sprinkle the topping over the rhubarb and gently press it down just a bit to help it bake into a crisp layer.
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I bake it for about 40–45 minutes, or until the topping is golden and the filling is bubbling.
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I let it cool slightly before serving, so the filling thickens a bit more as it sits.
Servings and timing
This recipe makes about 6–8 servings. It takes 15 minutes to prep and 40–45 minutes to bake, so I usually set aside about an hour from start to finish.
Variations
Sometimes I mix strawberries or raspberries with the rhubarb to balance out the tartness. I’ve also added chopped nuts like pecans or almonds to the topping for extra crunch. For a gluten-free version, I use oat flour and make sure my oats are certified gluten-free. A pinch of cinnamon or ginger in the topping adds a warm spice note I really enjoy.
storage/reheating
I store leftovers covered in the fridge for up to 3 days. To reheat, I warm individual portions in the microwave or reheat the whole dish in a 350°F (175°C) oven for about 15 minutes until hot and crisp again. It’s also delicious cold or at room temperature.
FAQs
Can I use frozen rhubarb?
Yes, I often use frozen rhubarb when fresh isn’t available. I just thaw and drain it well to avoid excess liquid in the filling.
Do I need to peel rhubarb?
No, I don’t peel rhubarb unless the stalks are especially tough or stringy. Most of the time, I just trim the ends and chop it.
Can I reduce the sugar?
Yes, but since rhubarb is very tart, I find it’s best to taste as I go and reduce gradually. I sometimes balance less sugar with a bit more vanilla or by adding naturally sweet fruits.
Is this crisp freezer-friendly?
I don’t recommend freezing it after baking, but I can freeze the unbaked filling and topping separately, then assemble and bake it fresh when ready.
What’s the best way to serve it?
I love serving it warm with a scoop of vanilla ice cream, but it’s also great with whipped cream or even a dollop of plain Greek yogurt.
Conclusion
This buttery rhubarb crisp with jammy tart filling is one of my favorite comfort desserts. It’s easy to make, full of bold, tangy flavor, and the contrast between the crisp topping and soft filling is irresistible. Whether I’m enjoying it after dinner or sneaking a spoonful the next morning, it never fails to hit the spot.
