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Rhubarb Crisp Recipe

This cozy rhubarb crisp features tender, tart rhubarb spiced with cinnamon and allspice, layered between a buttery oat crumble. With a golden, crisp topping and warm fruit center, it’s a perfect balance of sweet and tangy — a comforting dessert that’s simple yet satisfying.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 9 people
Calories 282 kcal

Equipment

  • 8-inch square baking dish
  • Large mixing bowls (2)
  • Measuring cups
  • Measuring spoons
  • Wooden spoon or spatula
  • Pastry cutter or fork
  • Oven mitts

Ingredients
  

Filling

  • 3 cups diced fresh rhubarb
  • 1 tablespoon water
  • ½ cup white sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground allspice Optional
  • 1 teaspoon ground cinnamon

Topping

  • ½ cup all-purpose flour
  • 1 cup brown sugar packed
  • ½ cup butter
  • 1 cup rolled oats

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease an 8-inch square baking dish.
  • In a large bowl, combine the rhubarb, sugar, flour, water, cinnamon, and allspice until everything is evenly mixed, then set it aside.
  • In another large bowl, stir together oats, brown sugar, and flour.
  • Using a pastry cutter, cut in the butter until the mixture becomes crumbly.
  • Press half of this oat mixture into the bottom of the prepared baking dish, spreading it evenly.
  • Spoon the rhubarb mixture over the pressed crust and then sprinkle the remaining oat topping over it.
  • Place the dish in the preheated oven and bake for about 45 minutes.
  • Let it cool and enjoy!

Notes

  • If you prefer a thicker filling, toss the rhubarb with an extra tablespoon of flour.
  • Cold butter is key for a crumbly topping — if it's too soft, the topping will turn pasty.
  • Serve warm with vanilla ice cream or whipped cream to balance the tartness with creamy sweetness.