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This image shows a fully baked rhubarb crisp served in a white ceramic round plate, resting on a spotless white marble countertop, with no background clutter.

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.
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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.
    This image shows a greased white ceramic baking dish on a clean white marble countertop, with a bottle of oil and red-bristled silicone brush beside it.
  • In a large bowl, combine the rhubarb, sugar, flour, water, cinnamon, and allspice until everything is evenly mixed, then set it aside.
    This image shows a large glass bowl on a white marble countertop, filled with chopped rhubarb, sugar, flour, water, cinnamon, and allspice mixed together.
  • In another large bowl, stir together oats, brown sugar, and flour.
    This image shows a clean glass bowl on a white marble surface containing rolled oats, brown sugar, and flour, prepared for the rhubarb crisp topping.
  • Using a pastry cutter, cut in the butter until the mixture becomes crumbly.
    This image shows a glass bowl with a pastry cutter inside, blending butter into the oat, brown sugar, and flour mixture to form a crumbly topping.
  • Press half of this oat mixture into the bottom of the prepared baking dish, spreading it evenly.
    pressing-the-crumbles-mixture-on-the-bottom-of-the-baking-dish
  • 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!
    This image shows the rhubarb crisp baking inside the oven, viewed from above, with the oat topping golden and filling bubbling at the edges.

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.