Name: The Best Rhubarb Crisp
Prep time: 20 min
Cook time: 40 min
Total time: 2 h
Yield: 6
Ingredients: 1 cup all-purpose flour, sifted; 3/4 cup rolled oats; 1/2 cup brown sugar; 1/2 cup granulated sugar; 1/2 cup butter, melted and cooled; 1 teaspoon ground cinnamon; 1/2 teaspoon sea salt (optional, if your butter is unsalted); 3 cups diced rhubarb; 1/3 cup honey (or granulated sugar); 1 teaspoon orange zest; 2 tablespoons cornstarch

Jump to Recipe

With not one but two buttery, oaty layers of crisp and a tart rhubarb jam center, this is sure to be the best rhubarb crisp you’ll ever try.

serving of rhubarb crisp in a small white plate with scoop of vanilla ice cream

One of the reasons I started this blog was to archive and highlight some of my most cherished recipes, and this one is at the top of the list.

When I was growing up, my grandma Barb made rhubarb crisp every springtime and fueled my love for the unusual yet beautifully colorful fruit-vegetable.

Rhubarb’s season is short, harvested only for about eight weeks between April and June. If you’ve never tried rhubarb, it’s super tart if eaten raw, but its flavor really shines through in desserts and baked goods.

Throughout the years, this rhubarb crisp has held its place in my heart as #1. Every time I make it, I’m transported back to a time when my grandma and I shared it straight out of the pan at the kitchen counter.

I’ve made a few minimal tweaks to the recipe over the years, but its true nature has stood the test of time.

This rhubarb crisp recipe is different (and better) from others in that it has not one, but two layers of crisp – oaty, crumbly, and perfectly golden. Nestled in between them is a slightly sweet, slightly tart jammy rhubarb filling.

It’s nostalgic, it’s out-of-this-world delicious, and it’s the perfect celebration of springtime.

I could go on and on. You’ll just have to try it for yourself. And hurry before rhubarb season is over!

Bring it as an impressive accompaniment to any springtime gathering or eat it straight from the pan at the kitchen island like I do (with or without a scoop of vanilla ice cream).

close up of spoon holding a cite of rhubarb crisp with vanilla ice cream

Ingredients For The Best Rhubarb Crisp

Rhubarb – Use fresh or frozen (be sure to thaw beforehand). More than likely, you can find fresh rhubarb in the veggie section of your grocery store or local farmers market throughout the spring, and make sure to get extra while you can so you can freeze it for later.
Orange zest – A perfect complimentary flavor to the tart rhubarb. You only need a little bit.
Honey – The mild sweetness mellows out the tart rhubarb flavor without overpowering it and adds a super subtle floral hint. You can substitute with granulated sugar, if you’d like.
Cornstarch – Helps to thicken the honey and rhubarb juices as they cook into the most delicious jam.
Flour – All-purpose is what I use, but you can also substitute 1:1 with all-purpose gluten-free flour.
Rolled oats – Adds the right amount of nutty flavor and chewy texture to the crisp.
White + brown sugars – The two together create a texture that is both sturdy enough for the bottom layer, but also crispy and crumbly for the topping.
Butter – Forms the dry ingredients into the perfect crumble consistency and adds a toasty, buttery flavor.
Cinnamon + sea salt – Essential enhancers for a well-rounded depth of flavor!

baked rhubarb crisp in white pie pan next to a serving of rhubarb crisp on a small white plate

Instructions

1. Melt the butter and set it aside to cool to room temperature.

2. In a large bowl, combine sifted flour, oats, brown sugar, granulated sugar, cinnamon, and sea salt.

flour being sifted into large glass bowl of baking ingredients next to stalks of rhubarb

3. Once the butter has cooled, add it to the dry ingredients and mix together briefly with a spoon.

melted butter pouring into glass bowl of dry ingredients

4. Use your hands to work in the butter until the mixture is crumbly and holds together when pinched.

hands crumbling dry ingredients with butter next to bowl of chopped rhubarb

5. Transfer half of the mixture into an 8×8 or 9×9 baking dish (or 9-inch pie pan). Press the mixture firmly into the bottom of the dish.

hand pressing crisp mixture into bottom of white pie pan.

6. Dice up the rhubarb and add to a bowl along with honey, orange zest, and cornstarch. Mix until the cornstarch coats the rhubarb evenly.

chopped and whole rhubarb on wooden cutting board with knife next to bowl of chopped rhubarb

chopped rhubarb being mixed in glass bowl with cornstarch and orange zest.

7. Add the rhubarb mixture to the baking dish, spreading it out evenly, and top with the remaining half of the crumble mixture.

hand spreading crisp mixture onto chopped rhubarb in white pie pan

8. Bake at 375° for 35-40 minutes or until perfectly golden on top.

baked rhubarb crisp in white pie pan next to two stalks of rhubarb

9. Remove from the oven and allow it to cool for at least 30 minutes. Letting the crisp settle will help the filling thicken and prevent the juices from running when you cut into it (an hour is best if your will is strong).

10. Enjoy! It’s absolutely perfect on its own, but serving with a scoop of vanilla ice cream never hurts. Store in the fridge covered or in an airtight container for up to 4 days or freeze baked crisp for up to 3 months.

Rhubarb Crisp Swaps and Substitutions

Easily make it gluten-free by substituting 1:1 with an all-purpose gluten-free flour. Also, be sure to use certified gluten-free oats.
Make it vegan-friendly by swapping butter for melted coconut oil. Sub the honey with agave nectar or just basic granulated sugar. Maple syrup tends to be too liquidy and might cause the bottom layer of crisp to become soggy.
Switch it up with the citrus by trying lemon or lime zest to unlock new flavor combos.