This crisp rhubarb recipe features tart, jammy rhubarb topped with a buttery oat crumble. So easy and delicious—the perfect spring dessert!
Step aside, strawberry rhubarb pie! This crisp rhubarb recipe is my favorite spring dessert.
I love it because it is very easy (HUGE bonus points for not needing it pie crust), but it’s absolutely delicious. A layer of fresh rhubarb bakes to jammy, sweet-tart perfection, and a brown sugar and oat crumble floats beautifully on top. I personally couldn’t eat it without a scoop of vanilla ice cream, but hey, go for it.
I’ve been making this rhubarb crisp recipe for years. In fact, I first planned to share this two years ago, around the time our son was born. If you’re a parent, I’m sure you weren’t surprised that our entire blog schedule pretty much went out the window for a few weeks afterward, just long enough for rhubarb season to come and go. But I’m glad that this crisp rhubarb recipe is finally catching on now, just in time for Mother’s Day. What a wonderful spring, and I can’t wait for you to try it. Please, have fun!
Rhubarb Crisp Recipe Ingredients
Here’s what you’ll need to make this crispy rhubarb recipe:
- Rhubarb, of course! Two pounds of fresh or frozen rhubarb stalks will do the trick. If you are using frozen rhubarb, there is no need to thaw it before baking.
- Cane sugar – For sweetening tart rhubarb.
- It comes from corn – This makes rhubarb juices thick and glossy.
- Orange juice and zest – They add a citrusy fragrance and freshness to the tangy filling.
- almond flour and walnuts – They add a nutty crunch to the crumble topping.
- brown sugar – It sweetens the topping. Both light and dark work!
- Whole rolled oats – They turn crispy and golden brown in the oven, giving the topping a wonderful texture and toasty flavor.
- cinnamon – For warm, cozy depth of flavor.
- Coconut oil – Butter works too! It adds a rich flavor to the topping and helps it get nice and crunchy.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Rhubarb Crisp
This crisp rhubarb recipe couldn’t be simpler to make! Here’s how it goes:
First, prepare the rhubarb. If yours has attached leaves, cut them off and discard them. You will only need the stalks for this recipe.
Wash them well. Then, peel off any tough, gritty outer skin. Cut the rhubarb into 1/2-inch pieces.
Next, make the rhubarb filling. Toss the chopped rhubarb with the cane sugar, cornstarch, and orange juice and zest.
Then, make the crumble topping. In a medium bowl, whisk together the almond flour, brown sugar, oats, walnuts, cinnamon, and salt. Add the coconut oil (make sure it’s firm!), and use your hands to mix it into the oat mixture until it’s crumbly. If the mixture feels dry, add water, 1/4 teaspoon at a time, until it begins to stick together when pressed.
Gather the crisp rhubarb. Transfer the rhubarb mixture to a greased 8×8-inch baking dish, and spread it in an even layer. Sprinkle the oat crumble on top.
And bake! Bake in a 400°F oven until the crispy topping is golden brown and the rhubarb is tender, 15 to 25 minutes.
Let cool for 5 minutes before serving with vanilla ice cream.
How to Store Rhubarb Crisp
If your family is anything like ours, you won’t have much (ok, whatever) rhubarb crisp left over after the first night. But if you happen to have leftovers, you can store them, covered, at room temperature for up to 2 days or up to 4 days in the refrigerator.
Tip: Leftover rhubarb crisped with a scoop of Greek yogurt makes a wicked breakfast. 🙂
More Favorite Spring Desserts
If you love this rhubarb crisp recipe, try one of these fresh spring desserts next:
Rhubarb season is short-lived, lasting from April to June. Make the most of it with this crisp rhubarb recipe! This is a delicious spring dessert, featuring a layer of jammy, sweet-tart rhubarb with a buttery oat crumble on top.
- ½ cup almond flour
- ½ cup brown sugar
- ½ cup whole rolled oats
- ½ cup crushed walnuts
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- ¼ cup strong coconut oil
Preheat the oven to 400°F and grease an 8×8-inch baking dish.
In a large bowl, toss the rhubarb with the sugar, cornstarch, and orange juice and zest. Spread evenly in the prepared baking dish.
Make the topping: In a medium bowl, whisk together the almond flour, brown sugar, oats, walnuts, cinnamon, and salt. Use your hands to work in the coconut oil until the mixture is crumbly. If it is too dry, add water, ¼ teaspoon at a time, until the mixture begins to stick together when pressed.
Sprinkle the topping evenly over the rhubarb and bake for 15 to 25 minutes, or until the topping is golden brown and the rhubarb is tender.
Remove from the oven and let cool for 5 minutes. Serve with vanilla ice cream.