If you’re looking for a dessert that captures the fresh, tangy spirit of spring, Rhubarb Crisp is a true classic. Tart rhubarb bubbles under a golden, nutty oat topping—warm, cozy, and just waiting for a big scoop of vanilla ice cream. This is the kind of dessert that turns even the simplest gathering into a celebration!
Why You’ll Love This Recipe
- Irresistibly Tangy-Sweet: The magical combination of tart rhubarb with a hint of orange and just enough sugar makes every bite sparkle.
- Wholesome Crunchy Topping: A buttery, golden cloud of oats, walnuts, and almond flour delivers deliciously satisfying texture.
- Naturally Gluten-Free Option: Made with almond flour and oats, this Rhubarb Crisp is easy to adapt for gluten-free friends and family.
- Quick & Easy Comfort: Minimal prep and pantry-friendly ingredients mean you can whip this up for last-minute dessert cravings, no stress.
Ingredients You’ll Need
All you need are a handful of simple, honest ingredients—and trust me, they’re each essential. Every element plays its part in achieving that ideal balance of tang, sweetness, and crisp, golden topping.
- Rhubarb: The star! Go for fresh, vibrant stalks, trimmed and peeled if tough. Its natural tartness is what makes this crisp so craveable.
- Sugar: Just enough to tame the rhubarb’s tartness without masking its unique flavor.
- Cornstarch: This thickens the juicy filling so every serving has the perfect jammy texture.
- Orange Juice & Zest: Adds brightness and an unexpected citrusy note, making the filling absolutely sing.
- Almond Flour: Nutty and soft, it gives the crisp topping a delicate, toasty crumb.
- Brown Sugar: For a caramel depth and that irresistible sticky-sweetness in the topping.
- Whole Rolled Oats: The secret to a hearty, golden, irresistible crunch!
- Crushed Walnuts: An extra layer of crunch and rich, earthy flavor.
- Cinnamon: A warm, cozy background note that brings it all together.
- Sea Salt: Just a pinch wakes up every flavor in the pan.
- Coconut Oil (or Butter): For those wonderful buttery pockets and crispiness on top.
- Vanilla Ice Cream, for Serving: Melts into the warm crisp and transforms it into an all-out treat.
Variations
What’s extra fabulous about this Rhubarb Crisp is how incredibly flexible it is. Swap ingredients, mix in berries, or adapt it to your favorite flavors—the options are endless and oh-so-easy to make your own!
- Berry Boost: Add a cup of fresh strawberries or raspberries to the rhubarb for a classic fruit pairing and extra color.
- Nut-Free Option: Skip the walnuts and almond flour and use sunflower seeds and oat flour for a completely nut-free treat.
- Go Gluten-Free: Be sure to use certified gluten-free oats; everything else is naturally gluten-free.
- Spice It Up: Sprinkle in some ground ginger or cardamom for a little extra flair in the topping.
How to Make Rhubarb Crisp
Step 1: Prep and Toss the Rhubarb
Preheat your oven to 375°F and lightly grease an 8×8-inch baking dish for easy serving later. In a big bowl, toss your trimmed rhubarb pieces with sugar, cornstarch, fresh orange juice, and zest. Stir until everything is evenly coated and glossy, then spread the rhubarb mixture into your prepared dish in an even layer.
Step 2: Mix the Crisp Topping
In a separate bowl, combine the almond flour, brown sugar, rolled oats, crushed walnuts, cinnamon, and salt. Add firm coconut oil (or butter, if you’re feeling classic) and work it in with your fingers until the mixture is evenly crumbly and just sticks together when pinched. If it feels a little too dry, add a splash of water (about ¼ teaspoon at a time) until the perfect crumb forms.
Step 3: Assemble & Bake
Evenly sprinkle the topping over the rhubarb—don’t worry if it looks a bit rustic, that’s the charm of a great crisp! Slide the dish into the oven and bake for 25 to 30 minutes. You’ll know it’s ready when the topping is golden and the rhubarb filling is juicy and bubbling around the edges.
Step 4: Cool and Serve
Remove your Rhubarb Crisp from the oven and let it cool for at least 5 minutes (the hardest part!). This gives the fruit filling time to set just a little, so every scoop is perfection. Serve warm, ideally with a generous scoop of vanilla ice cream spiraling into the molten pink filling.
Pro Tips for Making Rhubarb Crisp
- Fresh Rhubarb Matters: Look for firm, brightly colored stalks—avoid limp or very green ones for the best flavor and texture.
- Even Slicing: Cutting rhubarb into uniform ½-inch pieces guarantees even cooking and a balanced bite in every spoonful.
- Butter vs. Coconut Oil: Butter delivers a richer, classic crisp flavor, while coconut oil lightens things up and keeps the recipe dairy-free—choose what suits you!
- Brown the Top: For extra crunch, run the crisp under the broiler for a minute or two at the end (just watch it closely to prevent burning!).
How to Serve Rhubarb Crisp
Garnishes
A generous scoop of vanilla ice cream is absolutely dreamy, melting into those craggy oat clusters and juicy rhubarb. For a little extra sparkle, add a scattering of fresh orange zest or a sprinkle of powdered sugar just before serving.
Side Dishes
This crisp plays beautifully after a light spring or summer meal. Try pairing it with a fresh green salad, creamy chicken salad, or a chilled soup—simple flavors that let dessert be the star.
Creative Ways to Present
Spoon your Rhubarb Crisp into individual ramekins before baking for elegant dinner-party portions, or layer it in jars for a gorgeous picnic treat. For something homey, scoop a big spoonful into rustic bowls and let everyone add their own toppings!
Make Ahead and Storage
Storing Leftovers
Cover any leftover crisp tightly and pop it in the refrigerator. It keeps well for up to 3 days and stays moist and delicious—making breakfast the next morning something to look forward to!
Freezing
This Rhubarb Crisp is freezer-friendly! Bake it as directed, cool completely, then wrap securely. Freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving for a quick, homemade dessert any time.
Reheating
For best results, reheat individual portions in a 350°F oven until warmed through and the topping is crisp again. A quick zap in the microwave works, too, though the topping may soften a bit—but it’ll still be pure comfort!
FAQs
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Can I use frozen rhubarb for Rhubarb Crisp?
Absolutely! Just thaw frozen rhubarb completely and drain off any excess liquid before tossing with the other filling ingredients. It’s a delicious way to enjoy the crisp outside of rhubarb season.
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How do I know when my Rhubarb Crisp is done baking?
The topping should be golden and crisp, and you’ll see the fruit bubbling up around the edges. If the topping browns too quickly, loosely tent with foil and continue baking until the rhubarb is tender.
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Is it possible to make Rhubarb Crisp ahead of time?
Definitely! You can assemble the crisp (unbaked), cover it, and refrigerate for up to a day ahead. Just bake as usual when you’re ready to serve, adding a few extra minutes to the bake time if chilled.
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What can I substitute for almond flour?
If you prefer or need nut-free, oat flour or all-purpose flour can be used in place of almond flour. The crisp will have a slightly different character but will still be utterly delicious!
Final Thoughts
There’s something irresistibly nostalgic and joyful about a bubbling Rhubarb Crisp on the table, its jewel-pink filling peeking through golden crumbles. If you haven’t tried this timeless treat yet, let this be the year—you might just find yourself making it on repeat all season long!
Print
Rhubarb Crisp Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful and easy-to-make Rhubarb Crisp recipe that combines the tartness of rhubarb with a crunchy, nutty topping. Perfect for a sweet treat any time of the year.
Ingredients
Rhubarb Filling:
- 2 pounds rhubarb, trimmed, tough strings removed, and cut into 1/2-inch pieces
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
Topping:
- 1/2 cup almond flour
- 1/2 cup brown sugar
- 1/2 cup whole rolled oats
- 1/2 cup crushed walnuts
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/4 cup firm coconut oil, or butter
Instructions
- Preheat the oven: Preheat the oven to 375°F and grease an 8×8-inch baking dish.
- Prepare the rhubarb: In a large bowl, toss the rhubarb with the sugar, cornstarch, and orange juice and zest. Spread evenly in the prepared baking dish.
- Make the topping: In a medium bowl, mix together the almond flour, brown sugar, oats, walnuts, cinnamon, and salt. Work in the coconut oil until the mixture crumbles. Add water if needed to help it hold together.
- Add the topping: Sprinkle the topping evenly over the rhubarb and bake for 25 to 30 minutes until golden brown and bubbly.
- Serve: Let cool for 5 minutes and serve with vanilla ice cream.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
