Rhubarb Crisp With Crunchy Oat Crust and Topping

The Spruce
Prep: 15 mins
Cook: 55 mins
Total: 70 mins
Servings: 8 servings
Nutrition Facts (per serving)
394 Calories
12g Fat
69g Carbs
3g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 394
% Daily Value*
Total Fat 12g 16%
Saturated Fat 7g 37%
Cholesterol 31mg 10%
Sodium 13mg 1%
Total Carbohydrate 69g 25%
Dietary Fiber 2g 9%
Total Sugars 48g
Protein 3g
Vitamin C 5mg 24%
Calcium 86mg 7%
Iron 1mg 8%
Potassium 256mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This rhubarb crisp recipe is one you'll reach for again and again. The buttery oat and cinnamon topping is simply irresistible. This rhubarb crisp is unique because it is assembled with a crumb bottom and top crust, giving you a double dose of the delicious crumble mixture. If you prefer only the topping, feel free to cut the crumble ingredients by half and omit the bottom crust, or bake it with a doubled topping. Or you might like a version made with a flour crumble topping.

Rhubarb has long been a popular choice for pies, cakes, preserves, and compotes or sauces. Its nickname is "pie plant."  All rhubarb—whether red or green—is tart, but some varieties might be less tart or a bit sweeter than others. Feel free to cut the granulated sugar back to 3/4 cup if you want to taste the tartness of the rhubarb. 


  • 1 cup firmly packed brown sugar

  • 1 cup all-purpose flour

  • 3/4 cup quick-cooking rolled oats

  • 1/2 cup unsalted butter, melted

  • 1 teaspoon ground cinnamon

  • 4 cups diced or sliced fresh rhubarb

  • 1 cup granulated sugar

  • 2 tablespoons cornstarch

  • 1 cup water

  • 1 teaspoon pure vanilla extract

Steps to Make It

  1. Gather the ingredients.

     The Spruce
  2. Heat the oven to 350 F (180 C/Gas 4).

  3. Butter an 8-inch square baking dish.

    Rhubarb Crisp Recipe
     The Spruce
  4. In a mixing bowl, combine the brown sugar, flour, oats, melted butter, and cinnamon.

    Rhubarb Crisp Recipe
     The Spruce
  5. Mix the ingredients until crumbly.

    Rhubarb Crisp Recipe
     The Spruce
  6. Press half of the brown sugar and oat mixture into the prepared baking dish.

    Rhubarb Crisp Recipe
     The Spruce
  7. Top with the sliced or diced rhubarb pieces.

    Rhubarb Crisp Recipe
     The Spruce
  8. In a saucepan, combine 1 cup of granulated sugar, cornstarch, and the 1 cup of water and vanilla.

    Rhubarb Crisp Recipe
     The Spruce
  9. Cook together, stirring, until the mixture is thickened and clear.

    Rhubarb Crisp Recipe
     The Spruce
  10. Pour the thickened syrup mixture over the rhubarb in the baking dish.

    Rhubarb Crisp Recipe
     The Spruce
  11. Top the rhubarb filling evenly with the remaining crumb mixture.

    Rhubarb Crisp Recipe
     The Spruce
  12. Bake the rhubarb crisp in the preheated oven for 45 to 55 minutes, or until the topping is browned and the filling is bubbling.

    Rhubarb Crisp Recipe
     The Spruce
  13. Enjoy your dessert drizzled with cream or top it with a big scoop of ice cream.


  • If your rhubarb stalks are more green than red, you might like to add a few drops of red food coloring. Or add a cup of fresh sliced strawberries to the rhubarb filling to enhance both the flavor and the color.
  • Double the recipe for a 13 x 9 x 2-inch baking pan.
  • The leaves of rhubarb contain high levels of oxalic acid. While oxalic acid is naturally present in many foods, excessive amounts can be harmful. Always trim and discard the leaves of the plant.

Recipe Variations

  • Strawberry-Rhubarb Crisp: Add 1 cup of sliced strawberries to the rhubarb.
  • Rhubarb-Apple Crisp: Add 1 cup of thinly sliced apples to the rhubarb.
  • For subtle citrus flavor, replace the 1 cup of water with 1/2 cup of orange juice and 1/2 cup of water. Add 1 teaspoon of grated orange zest, if desired.
  • If you have only 2 or 3 cups of diced rhubarb, supplement it with diced or sliced apples.