Mom's Rhubarb Crisp


This rhubarb crisp is a delicious dessert that was an early summer staple in my family growing up. It's an easy, delicious way to use up a surplus of rhubarb!

Close up on a serving of rhubarb crispy on a plate.
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs
1 8x8-inch pan

This homemade rhubarb crisp recipe, featuring an irresistible oat topping, is the perfect balance of sweet and tart. 

Rhubarb Crisp Ingredients

These are the ingredients you’ll need to make this homemade rhubarb crisp recipe: 

  • Rhubarb: This fruity dessert starts with three cups of fresh, diced rhubarb. 
  • Sugar: You’ll need white sugar for the base and brown sugar for the topping. 
  • Flour: All-purpose flour goes into the fruit mixture and into the topping. 
  • Water: Add a tablespoon of water into the rhubarb-sugar-flour mixture. 
  • Spices: This rhubarb crisp is enhanced with cinnamon and allspice. 
  • Oats: A cup of rolled oats is the main ingredient in the crispy topping. 
  • Butter: A stick of butter lends richness and moisture to the oat topping.  

How to Make Rhubarb Crisp

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this rhubarb crisp at home: 

  1. Make the rhubarb base in one bowl and make the topping in another. 
  2. Press half of the topping into the prepared baking dish, then top with the fruit mixture. 
  3. Finish with the remaining topping and bake until the filling is set and the topping is crisp.

How to Serve Rhubarb Crisp

This delicious rhubarb crisp is perfect as-is. However, you can take each serving over the top with a dollop of homemade whipped cream or a scoop of vanilla ice cream. 

How to Store Rhubarb Crisp

Allow the rhubarb crisp to cool completely, then transfer the leftovers to an airtight container or cover the dish tightly with foil. Store in the refrigerator for about three days.

Can You Freeze Rhubarb Crisp? 

Yes, you can freeze rhubarb crisp. If you plan to freeze it, it's best to go ahead and bake it in a foil pan. Wrap the whole thing tightly in a layer of storage wrap, then a layer of aluminum foil. Freeze for up to three months.

Allrecipes Community Tips and Praise

“Recipe was great,” raves cindy71750. “I chopped up a few big red strawberries and added them to the rhubarb. Great dessert.”

“I made a double batch of this and took it to work,” says Lona. “Everyone loved it! I made no changes to the recipe.”

“What makes it unique is the bottom crust,” according to uncle jj. “Right out of the oven with some vanilla ice cream over top and you've got a winner. This will become a springtime go-to.”

Editorial contributions by Corey Williams


  • 3 cups diced fresh rhubarb

  • ½ cup white sugar

  • 1 tablespoon all-purpose flour

  • 1 tablespoon water

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground allspice (Optional)


  • 1 cup rolled oats

  • 1 cup brown sugar (packed)

  • ½ cup all-purpose flour

  • ½ cup butter


  1. Gather all ingredients.

    All ingredients gathered to make rhubarb crisp.

    Dotdash Meredith Food Studios

  2. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.

  3. Mix together rhubarb, sugar, flour, water, cinnamon, and allspice in a large bowl until combined. Set aside.

    Rhubarb, sugar, flour, water, cinnamon and allspice combined in a large bowl.

    Dotdash Meredith Food Studios

  4. Make topping: Mix together oats, brown sugar, and flour in another large bowl. Use a pastry cutter to incorporate butter into oat mixture until crumbly.

    Oats, brown sugar, and flour mixed together, with butter incorporated until crumbly.

    Dotdash Meredith Food Studios

  5. Press about 1/2 of the oat topping into the bottom of the prepared baking dish.

    Half of the oat mixture pressed into the baking dish.

    Dotdash Meredith Food Studios

  6. Top with rhubarb mixture; cover with remaining topping.

    Rhubarb mixture added on top of the oat mixture.

    Dotdash Meredith Food Studios

  7. Bake in the preheated oven until filling is set and top is lightly browned, about 45 minutes.

    Rhubarb crisp baked until filling is set and top is lightly browned.

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

299 Calories
11g Fat
49g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 299
% Daily Value *
Total Fat 11g 14%
Saturated Fat 7g 33%
Cholesterol 27mg 9%
Sodium 82mg 4%
Total Carbohydrate 49g 18%
Dietary Fiber 2g 7%
Total Sugars 35g
Protein 3g
Vitamin C 3mg 17%
Calcium 68mg 5%
Iron 1mg 6%
Potassium 197mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love