This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. Please read our disclosure policy.
Why I Love This Rhubarb Crisp
Every spring, rhubarb is one of the first ingredients that’s ready in the garden. It’s bright, tart, and super seasonal, and there’s no quicker way to make a fruit dessert than by making a crisp. It may very well be my favorite way to use rhubarb because it keeps the focus on the ingredient itself.
Plus, it’s simple! There’s no need to be overly complicated with a pie crust or extra fruit. Just stir the filling together, make a simple topping, and let the oven bake it to perfection.
If you want a classic rhubarb crisp that lets the rhubarb shine, with a slightly tart filling and a buttery oat topping, this is the recipe to make.
Nothing reminds me more of growing up than going outside for a big bunch of rhubarb to help Mom make a crisp. Often, we made ours with a thickened sugar syrup poured over the rhubarb. I loved it, but now realize the overabundance of sugar actually took away a lot of the flavor. To allow the rhubarb to shine through, I’ve changed the method and made rhubarb the stand-out ingredient. Now, it’s just as irresistible, but so much better!
Background
What is a Fruit Crisp?
A fruit crisp is a deep-dish baked dessert with fruit on the bottom and a streusel topping made from oats, sugar, and flour. This is different from a cobbler since a cobbler has pastry dough or biscuits on top instead of streusel. What’s great is that crisps can be made with pretty much any fruit, and when done correctly, the result is a slightly thickened fruit filling and a toasted streusel topping.
Traditionally, rhubarb was considered too sour, so old recipes called for large amounts of sugar to sweeten it. But sugar has a way of removing flavor and just communicating “sweet.”
Well, that doesn’t work for me! In my crisp recipe, I reduce the sugar and allow the rhubarb to retain some of its tangy sour flavor. This wakes up the taste buds and really brings out the flavor.
Rhubarb Crisp Ingredients
A simple combination of ingredients forms the best rhubarb crisp:
- Rhubarb – Use fresh rhubarb, sliced into evenly sized pieces so it bakes at the same rate.
- Granulated sugar and light brown sugar – One is used in the filling and the other in the oat topping, which makes it crisp and slightly caramel-flavored.
- Instant tapioca – Seems old-school, but it really helps to thicken the filling.
- Orange juice – Adds a little brightness and some additional natural sweetness.
- Old-fashioned oats – Gives the topping the classic texture.
- All-purpose flour – Creates some structure in the topping.
- Ground cinnamon – Adds some warmth that works well with the tartness of the rhubarb.
- Unsalted butter – Binds the topping and helps it turn golden as it bakes.
The full amount of each ingredient can be found in the recipe card below.
How to Make Rhubarb Crisp
There are 3 easy steps to make this crisp:
Step 1: Mix the filling – In a large bowl, combine the chopped rhubarb, granulated sugar, instant tapioca, and orange juice. Stir until everything is evenly coated, then pour the mixture into a greased 9 x 9-inch baking dish.
Step 2: Make the crisp topping – In the same bowl, combine the oats, flour, brown sugar, and cinnamon and stir to combine. Add the cubed butter and work it into the dry ingredients with your hands or a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the rhubarb filling.
Step 3: Bake until bubbling – Place the dish in a preheated 350°F oven and bake until the filling is bubbling in the center and the topping is golden brown, about 40-55 minutes. Remove from the oven and let the crisp rest for 10-15 minutes to help the filling set.
Recipe Tips
- Use instant tapioca, not tapioca pearls – Instant tapioca melts into the filling and thickens it beautifully. Regular tapioca pearls will not give the same result here.
- Watch for bubbling in the center – If the filling is only bubbling around the edges, it likely needs more time. The center should be actively bubbling before you pull it from the oven.
- Cut the rhubarb evenly – Similar-sized pieces help the filling bake evenly so some bites are not too firm while others cook down too much.
- Choose old-fashioned oats for the best texture – They create a topping that is crisp and hearty. Quick oats will make a softer topping, while steel-cut oats will be too hard and chewy.
- Let it rest before scooping – Rhubarb releases a lot of juice while baking. A short rest gives the filling time to settle so each serving holds together better.
Follow These Tips
Serving & Storage
Serving – Once the crisp has rested for 10-15 minutes, serve it slightly warm. A scoop of vanilla ice cream is always a good idea, but freshly whipped cream is great for a little bit lighter texture on top. You can also enjoy this crisp at room temperature, which is still super delicious!
Refrigerate – Cover leftovers and refrigerate for up to 4-5 days. The topping will soften some as it sits, but the flavor stays wonderful.
Freeze – Personally, I’d avoid freezing the crisp after it’s baked, as the topping will likely get soggy when thawed.
Reheat – Warm larger portions in a 350°F oven until warmed through or heat individual servings in the microwave. The topping will stay crisper if reheated in the oven.
Frequently Asked Questions
Yes. Frozen rhubarb works well in this recipe. There’s no need to thaw it first (you can, though), but just know that the bake time may be a bit longer since it starts colder and can release extra moisture.
Whether making a pie or a crisp, thickening the filling can truly be an art form. I use an older method using instant tapioca, which has many benefits. The word “instant” means that the tapioca is broken down into smaller pieces and thickens faster. Flour and cornstarch, both common thickeners, need to fully cool after baking to thicken the fruit. Instant tapioca, on the other hand, is thick straight out of the oven. Plus, cornstarch can lose some of its power when mixed with citrus, but tapioca maintains its full power.
Instant tapioca is the best choice for this filling because it thickens the juices without making the texture cloudy or pasty. If needed, cornstarch can work in its place, but the filling may set a bit differently.
Yes. Double the ingredients and bake it in a 9 x 13-inch dish. The bake time may be slightly longer, so look for a bubbling center and a golden topping before removing it from the oven.
Yes. You can assemble the filling and topping separately, then refrigerate and bake the same day. You can also bake the full crisp ahead and reheat it before serving.
A runny filling usually means one of three things. 1) The crisp did not bake long enough, 2) the thickener was changed, or 3) it was scooped too soon after coming out of the oven. Be sure the filling is bubbling in the center and let it rest before serving.
More Crisp Recipes
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Rhubarb Crisp
Ingredients
- 5 cups chopped rhubarb
- ¾ cup granulated sugar
- 2 tbsp + 1 tsp instant tapioca
- ⅓ cup fresh orange juice
- 1 cup old-fashioned oats
- ¾ cup all-purpose flour
- ½ cup light brown sugar
- 1 ½ tsp ground cinnamon
- 8 tbsp (1 stick) unsalted butter
Instructions
- Preheat oven to 350°F. Grease a 9 x 9-inch baking dish and set it aside.
- Mix the filling: In a large bowl, combine the rhubarb, white granulated sugar, instant tapioca, and orange juice. Stir to combine and pour into the prepared baking dish.5 cups chopped rhubarb, ¾ cup granulated sugar, 2 tbsp + 1 tsp instant tapioca, ⅓ cup fresh orange juice
- Make the streusel: In the same large bowl, combine the oats, flour, brown sugar, and cinnamon. Stir to combine and add the butter. Using your hands or a pastry cutter, rub the butter pieces into the mixture until it resembles coarse cornmeal with pieces of butter the size of a pea or smaller. Pour the streusel mixture over the rhubarb and spread it to an even layer.1 cup old-fashioned oats, ¾ cup all-purpose flour, ½ cup light brown sugar, 1 ½ tsp ground cinnamon, 8 tbsp (1 stick) unsalted butter
- Bake in the preheated 350°F oven until bubbling throughout, 40-55 minutes. Remove from the oven and cool 10-15 minutes before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Henry Wortock
This is the only rhubarb crisp recipe I use, and it is excellent!
This is so easy and fantastic. I love how it’s made all together and is so moist. Everyone loved it. I’m making it again tonight. You’re the best. So fun too. Thank you.
I made this using oat flour in place of all-purpose flour, and I substituted corn starch for the tapioca as I didn’t have any tapioca. It still turned out delicious!
I made this rhubarb crisp the day after watching Kaleb’s video and it was Outstanding! It came out just right and, as promised, wasn’t overly sweet, letting the rhubarb shine. I’m making it again tomorrow to share with friends. Yum!
My favorite rhubarb crisp recipe! I will me making it every year!
Perfection! I’ve been making rhubarb crisp for years, first time I measured and well worth it. The tapioca is fool proof, no more oops with runny crisp. Thanks!
Yum! Thank you for sharing! We are also from Iowa, so much of what you cook, we do! Your recipes are HOME with improvements ❤️ I so enjoy watching your adventures with Kip! A bright spot in my day. Now your recipes are my go to as well! ☺️
Easy to prepare, I would use slightly less sugar, but it really depends on your rhubarb.
Excellent recipe! Best with big helping of whipped cream!
Love watching your videos. I’m watching from Ireland. Would ordinary tapioca work for this recipe.
Definitely going to make this. Mom always made a jam/ jelly each year. But now that mom and daddy are both passed I need to start growing rhubarb for myself.