Gran’s Homemade Rhubarb Crisp

Have you ever ended up with so much rhubarb you didn’t know what to do with it? This crips is super easy and has the perfect balance of tart and sweet.

If you’ve got some rhubarb and a craving for something warm and sweet, you’ll love this crisp!

I remember many summers when my gran made this rhubarb crisp I’m sharing. It was easy and fun to help her make it!

So, this time I had my kids make this and they hrew together a rhubarb crisp using what I had hanging around in the pantry.

Nothing fancy but still tart and buttery and jammy all at once and my kids did great!

And all you have to do is mix, bake, and enjoy it with a scoop of ice cream.

Here’s the recipe:

Ingredients for Rhubarb Crisp

You don’t need anything fancy for this…just simple stuff you probably already have!

Here’s what goes in:

• Rhubarb – Tart and juicy, the star of the whole thing.
• Granulated sugar – Sweetens up the rhubarb just enough without making it candy-like.
• Cornstarch – Thickens the filling so it’s not all runny.
• Vanilla extract – Adds a little warmth and depth to the fruit.
• Rolled oats – Makes that crisp topping chewy and golden.
• All-purpose flour – Helps hold the crumble together.
• Brown sugar – Gives the topping that sweet, caramel-y vibe.
• Soft butter chunks – Binds everything and makes it taste like actual heaven.
• Salt – Just a pinch to balance all the sweet.

How to Make Rhubarb Crisp

This is one of those desserts that looks like you put in real effort, but it’s actually super simple.

If you’ve got a bowl, a spoon, and a little bit of oven patience, you’re already halfway there.

1. Preheat The Oven To 350°F

Start by setting your oven to 350°F so it’s ready when you are.

The rhubarb needs that heat to soften up properly, and the topping gets golden and crispy at just the right pace.

2. Toss The Rhubarb With Sugar, Cornstarch, And Vanilla

In a big mixing bowl, stir the chopped rhubarb together with granulated sugar, cornstarch, and vanilla.

Everything should look a little glossy and coated so it bakes up sweet and thick instead of watery.

3. Pour The Fruit Into A Greased Baking Dish

Grease an 8×8 dish and dump the rhubarb mixture in.

Just spread it around with a spoon…no need to be perfect!

4. Mix Up The Crumble Topping

In a second bowl, mix the oats, flour, brown sugar, softened butter shunks, and a pinch of salt until you’ve got a crumbly mess that sticks together in clumps.

If it feels too dry, you can add a tiny splash more butter, but only a little.

5. Sprinkle The Topping Over The Rhubarb

Spoon the topping over the fruit and try to cover most of it.

It’s totally fine if some rhubarb shows.

Those bubbly corners are the best part!

6. Bake For 35 To 40 Minutes

Pop it in the oven and bake until the top is golden and you see fruit bubbling around the edges.

If your kitchen smells amazing, that’s your cue it’s probably done.

7. Let It Cool A Bit Before Serving

Give it at least ten minutes so the filling has time to settle.

It’s great on its own, but adding vanilla ice cream is never a bad idea.

More Rhubarb Crisp Ideas

Once you’ve got the basic crisp down, it’s easy to switch things up depending on what’s hanging around your fridge or pantry.

Rhubarb plays nice with all kinds of flavors!

• Add chopped strawberries for a classic combo that’s sweet and tangy.
• Sprinkle in a handful of chopped pecans or almonds for extra crunch.
• Swap half the oats for shredded coconut if you’re into that kind of thing.
• Toss in a little orange zest with the fruit for a citrusy twist.
• Use maple syrup instead of brown sugar in the topping for a cozier flavor.
• Stir in a pinch of cinnamon or cardamom to warm it up a bit.
• Make it gluten-free by using a 1:1 flour substitute and certified GF oats.

These little tweaks make it feel like a brand-new dessert, even if you’ve already made it three times this week (not that I’m judging).

This Rhubarb Crisp is Worth Every Crumb!

You’re going to love how easy and cozy this rhubarb crisp is, especially if you have a bunch of rhubarb to use up!

But pro tip? Throw some rhubarb in the freezer so you can make this any time of year. 😉