Classic Rhubarb Crisp



15 min


1 h 15 min


6 to 8

Classic Rhubarb Crisp

Photo, Erik Putz.

A golden crunch on top, and sweet-tart rhubarb perfection on the bottom. Best served with vanilla ice cream.


  • 1 cup large-flake oats
  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 3/4 tsp salt
  • 1/2 cup cold unsalted butter , cubed


  • 6 cups chopped rhubarb , cut into 1-in. pieces (about 760 g)
  • 1 cup granulated sugar
  • 1/3 cup cornstarch
  • 2 tbsp water


  • POSITION rack in lower third of oven and preheat to 350F.
  • TOPPING: Stir oats, flour, brown sugar and salt in a bowl. Add butter and work in, using your fingertips, until crumbly. Refrigerate until ready to use.
  • FILLING: Toss rhubarb, sugar, cornstarch and water in a large bowl, stirring until cornstarch is absorbed. Let sit 5 min and stir again. Transfer to a 9 x 13-in. glass baking dish.
  • SPRINKLE oat mixture evenly over rhubarb. Bake in lower third of oven until top is golden and juices are bubbling around edges and through the top of crisp, about 1 hour. Let cool completely. Serve with ice cream.

Nutrition (per serving)

  • Calories
  • 378,
  • Protein
  • 4 g,
  • Carbohydrates
  • 64 g,
  • Fat
  • 13 g,
  • Fibre
  • 3 g,
  • Sodium
  • 226 mg.

How to Make Rhubarb Crisp in Single Serving Portions

Place 8 4-in.-wide ramekins on a baking sheet, fill with rhubarb mixture, top with oat crisp mixture, and reduce baking time to 25 min.

Rhubarb Crisp Recipe Variation

Try our rhubarb-apple crisp! Apples add a bit of sweet-tart substance to the crisp filling (this also works very well if you’re low on rhubarb).

More of our best rhubarb recipes.