Today I’m sharing one of my favorite summer recipes with you! This rhubarb crisp recipe is delicious, forgiving, and so simple. You can even adapt these into a rhubarb crisp bars recipe. Wondering if this rhubarb crisp is easy to make? Let me show you just how easy it is to whip up for the whole family to enjoy. (If you are looking for another delicious crisp recipe, check out my recipe for Cherry Crisp here)

Rhubarb Crisp

If you’ve never heard of rhubarb let me fill you in on this delicious spring and summer vegetable. That’s right, it’s a vegetable! We’re using a vegetable in a dessert recipe! It’s going to be amazing, I promise.

Rhubarb is a vegetable and the best way I can describe it is that it’s like a more tart, pink shelled, celery. It’s tart in a good way though, like a sour cherry would be (we all know how good those are for baking) and most importantly, rhubarb makes a sweet and tangy dessert crisp that the whole family will love.

Isn’t rhubarb toxic?

That is actually a common misconception. The leaves are the only toxic part of the plant. That means we can enjoy the stems as part of so many delicious recipes without any fear. This rhubarb crisp will make you a believer in no time!

Another fact to note about rhubarb toxicity is that it would take nearly 10 pounds of leaves to kill an average sized small adult. Small amounts of the leaves will make you (and pets) sick though so it’s important to avoid eating the leaves.

Here’s what you’ll need to make rhubarb crisp:

4 cups fresh rhubarb, chopped
1 cup sugar, white granulated
2 tablespoons cornstarch
3/4 cup brown sugar
1/2 cup flour, all-purpose
1/2 cup oats – rolled
1 teaspoon cinnamon
½ cup pecans, chopped
1/2 cup butter, melted

Need to know how to prepare rhubarb for recipes like this one?

I have some easy to follow instructions for preparing rhubarb so you have the perfect portions to include in your rhubarb crisp, easy as this:

Trim the stalks very close to the root.
Peeling the rhubarb is only necessary if the skin seems very thick and tough.
Clean it off well before you do any trimming or chopping to avoid getting any dirt bits on your chopping surface.
Chop off the leaves and your stalks are ready to be cut and added to your favorite rhubarb recipes.

Tip: you can freeze cleaned and chopped rhubarb so that it can be used in recipes throughout the year. You can include frozen rhubarb in this recipe just reduce the cornstarch slightly to compensate for slightly less moisture!

Is rhubarb crisp easy to make?

You are going to start out by preparing your ramekins. Spray 4 Ramekins or 8×8 inch baking dish with non-stick cooking spray.
Next up we have to preheat the oven to 375 degrees.
Check out my tips for preparing rhubarb above and then get to work chopping rhubarb in small pieces before adding them to a large mixing bowl.
In another small bowl, you need to whisk together the white sugar and the cornstarch.
After you’ve mixed the white sugar and cornstarch together add that sugar mixture to the rhubarb bowl. Now you can set that aside for a few minutes while we prepare the rhubarb crisp easy topping.
For the topping, the first thing you need to do is get out a medium sized mixing bowl. In a medium mixing bowl, you’ll combine the brown sugar, flour, oats, cinnamon and pecans until they are well combined.
Next, you will need to add butter to a microwave safe dish and heat for 30-60 seconds until it is fully melted.
Take your melted butter and add it to the brown sugar crisp mixture and stir until well combined. At this point, the mixture will begin to crumble which is what you want!
Now we’re ready to divide the rhubarb mixture into individual ramekins or a baking dish, either will work fine the choice is completely up to you, just use what you have!
Top each ramekin or your baking pan with the crumble mixture and spread it a bit so it’s mostly even.
Now you are ready to place your ramekins on a cookie sheet if you are making this in one baking dish you can skip this part!
Your rhubarb crisp recipe will need to bake for 18-20 minutes or until topping is golden brown and the rhubarb mixture underneath is bubbly.
Now it’s time to remove the ramekins or baking pan from the oven. You can serve this rhubarb crisp warm or cold and of course, you can always top it off with ice cream if you like.
Store leftovers in the refrigerator, heat them up in the microwave or the toaster oven if you prefer to serve this dish warm!

I would definitely top this rhubarb crisp with delicious ice cream like my ice cream in a bag recipe here!

How can I make these into rhubarb crisp bars?

If I were going to make this recipe into a rhubarb crisp bars recipe I would just add my favorite base. You can use whatever crust you like for these bars, something like an oatmeal cookie recipe would be amazing.

You’ll need to press that into the bottom before you begin so that your rhubarb crisp bars have a nice sturdy base!

Making rhubarb crisp bars is great for back to school season and they make a beautiful treat for parties and the occasional backyard BBQ!

Can I use this rhubarb crisp recipe with other fruits?

You can use this recipe with almost any fruit. If you aren’t a fan of rhubarb or if you feel it’s not sweet enough by itself you can even add other fruits to the mixture for a delicious combo.

Strawberries are a popular choice to combine with rhubarb for a great summer flavor. But you can use any fruit with this recipe as your guide. Once you give it a try you’ll be hooked and this will be your new favorite fruit crisp recipe.

Snag the printable recipe here:

Yield: 4 servings

Rhubarb Crisp

Name: Rhubarb Crisp
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Dessert
Ingredients: 4 cups fresh rhubarb, chopped; 1 cup sugar, white granulated; 2 tablespoons cornstarch; 3/4 cup brown sugar; 1/2 cup flour, all-purpose; 1/2 cup oats - rolled; 1 teaspoon cinnamon; ½ cup pecans, chopped; 1/2 cup butter, melted

This rhubarb crisp recipe is delicious, forgiving, and so simple. You can even adapt these into a rhubarb crisp bars recipe.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

4 cups fresh rhubarb, chopped
1 cup sugar, white granulated
2 tablespoons cornstarch
3/4 cup brown sugar
1/2 cup flour, all-purpose
1/2 cup oats - rolled
1 teaspoon cinnamon
½ cup pecans, chopped
1/2 cup butter, melted

Instructions

You are going to start out by preparing your ramekins. Spray 4 Ramekins or 8x8 inch baking dish with non-stick cooking spray.
Next up we have to preheat the oven to 375 degrees.
Check out my tips for preparing rhubarb above and then get to work chopping rhubarb in small pieces before adding them to a large mixing bowl.
In another small bowl, you need to whisk together the white sugar and the cornstarch.
After you’ve mixed the white sugar and cornstarch together add that sugar mixture to the rhubarb bowl. Now you can set that aside for a few minutes while we prepare the rhubarb crisp easy topping.
For the topping, the first thing you need to do is get out a medium sized mixing bowl. In a medium mixing bowl, you’ll combine the brown sugar, flour, oats, cinnamon and pecans until they are well combined.
Next, you will need to add butter to a microwave safe dish and heat for 30-60 seconds until it is fully melted.
Take your melted butter and add it to the brown sugar crisp mixture and stir until well combined. At this point, the mixture will begin to crumble which is what you want!
Now we’re ready to divide the rhubarb mixture into individual ramekins or a baking dish, either will work fine the choice is completely up to you, just use what you have!
Top each ramekin or your baking pan with the crumble mixture and spread it a bit so it’s mostly even.
Now you are ready to place your ramekins on a cookie sheet if you are making this in one baking dish you can skip this part!

Your rhubarb crisp recipe will need to bake for 18-20 minutes or until topping is golden brown and the rhubarb mixture underneath is bubbly.
Now it’s time to remove the ramekins or baking pan from the oven. You can serve this rhubarb crisp warm or cold and of course, you can always top it off with ice cream if you like.
Store leftovers in the refrigerator, heat them up in the microwave or the toaster oven if you prefer to serve this dish warm!

Notes

I have some easy to follow instructions for preparing rhubarb so you have the perfect portions to include in your rhubarb crisp, easy as this:

Trim the stalks very close to the root.
Peeling the rhubarb is only necessary if the skin seems very thick and tough.
Clean it off well before you do any trimming or chopping to avoid getting any dirt bits on your chopping surface.
Chop off the leaves and your stalks are ready to be cut and added to your favorite rhubarb recipes.