This perfectly balanced old fashioned rhubarb crisp combines tart ruby stalks with a buttery, oat-studded topping for a dessert that celebrates spring's most treasured vegetable.
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The first rhubarb stalks poking through the garden soil in Spring soothes my soul after a few months without much popping up in the garden. This Old Fashioned Rhubarb Crisp honors that seasonal treasure with a recipe that lets its unique tartness shine.
The ruby-red stalks turn into a bit of a jammy treat beneath a golden, buttery topping that's the perfect contrast in both flavor and texture. It requires minimal prep work—just chop, mix, and bake—giving you a warm, comforting dessert that fills your home with irresistible aromas.
Welcoming Spring with a comfort crisp straight from the garden is my favorite way to start each Spring season!
Why You'll Love This Old Fashioned Rhubarb Crisp Recipe
- Perfectly Balanced Flavors: The natural tartness of rhubarb harmonizes beautifully with the sweet, buttery crumble topping for a dessert that's never cloying.
- Versatile Serving Options: Enjoy it warm from the oven with a scoop of vanilla ice cream, at room temperature with afternoon tea, or even cold from the fridge as a sneaky midnight treat.
- Simple Pantry Ingredients: No specialty items required—everything you need is likely already in your kitchen.
- Quick Preparation: Just 10 minutes of hands-on time means you can have this dessert in the oven while you prepare dinner.
🥧 I love old-fashioned desserts because that's what I grew up eating. You'll always get raves for a delicious vintage dessert!
Recipe Ingredients
- Rhubarb — fresh or frozen
- Granulated Sugar
- Brown Sugar
- Cornstarch
- All-Purpose Flour
- Old-Fashioned Oats
- Pecans
- Vanilla Extract
- Salted Butter
For the exact amounts needed, please see the recipe card below.
How to Make Rhubarb Crisp
Step 1: Preheat oven to 375°F. Spray baking dish with cooking spray. Place chopped rhubarb in mixing bowl.
Step 2: Add granulated sugar and cornstarch to rhubarb and stir to combine. Set aside.
Step 3: Combine the dry ingredients for the crisp in another bowl. Stir with fork to combine and break up the clumps a bit.
Step 4: Add vanilla and melted butter, stirring until you don't see any dry spots left.
Step 5: Stir the rhubarb and sugar mixture again and then place it in your baking dish.
Step 6: Place the crisp topping on top of the rhubarb in the dish. Bake for 18 to 24 minutes, until the crisp is lightly browned and the rhubarb is bubbling around the edges. Let the crisp cool for 5 minutes before serving.
Recipe FAQs
Absolutely! Frozen rhubarb works beautifully in this recipe. There's no need to thaw it first—simply add it directly to your mixing bowl. You may need to increase the baking time by 5-7 minutes since you're starting with frozen fruit.
You can prepare both the fruit mixture and topping up to 24 hours in advance and store them separately in the refrigerator. When ready to bake, simply assemble and pop in the oven. This makes it perfect for entertaining or Sunday family dinners.
The perfect rhubarb crisp will have a golden brown topping and you'll see the fruit mixture bubbling around the edges. The bubbling is important—it indicates that the cornstarch has activated and will properly thicken the fruit juices.
Expert Tips
- Choose Vibrant Stalks: Look for firm, crisp rhubarb stalks with a bright color—whether red or green. Both varieties work wonderfully, though red stalks tend to give a more vibrant color to the final dish.
- Perfect Your Texture: For a more rustic crisp, cut the rhubarb into 1-inch pieces. For a more elegant, uniform texture, slice the rhubarb into ½-inch pieces.
- Enhance the Flavor Profile: Add a teaspoon of orange or lemon zest to the fruit mixture for a subtle citrus note that elevates the rhubarb's natural flavor.
- Topping Technique: For the ultimate crisp topping, avoid packing it down too firmly. Use your fingers to create a pebbly texture with varying sizes of crumbs for the perfect combination of crunch and tenderness.
More Favorite Old-Fashioned Desserts
Here are a few favorite old-fashioned dessert recipes that are the kind of nostalgic treats that have graced kitchen tables for generations!
- Sheet Pan Strawberry Shortcake: The buttery, golden shortcake base creates the perfect foundation for juicy berries and billowy whipped cream.
- Apple Galette: An elegant and simple dessert everyone will love!
- Blueberry & Peach Cobbler: A delicious combination of summertime fruit that switches up the typical cobbler.
More Favorites From Longbourn Farm
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Old Fashioned Rhubarb Crisp
Ingredients
For the Fruit Filling:
- 2 ½ cups chopped rhubarb
- ½ cup sugar
- 1 tablespoon cornstarch
For the Crisp Topping:
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ⅓ cup flour
- 1 cup old fashioned oats
- ½ cup pecans (chopped)
- 1 teaspoon vanilla
- ½ cup salted butter (melted)
Instructions
- Preheat your oven to 375°F. Lightly spray an 8x8-inch square baking dish or individual ramekins (4 to 6 of them, depending on how big of a serving you want in each) with cooking spray. Set aside.
- In a large bowl, combine the chopped rhubarb, sugar, and cornstarch, and stir to combine.
- In a second medium bowl, combine the sugars, flour, oats, and pecans. Stir with a fork to combine.
- Add the vanilla and melted butter, and stir until no dry powder is left.
- Stir the rhubarb and sugar again and then place it in your baking dish, or divide it evenly among the ramekins. Place the crisp topping on top of the rhubarb in the dish. If you used ramekins, place them on a baking sheet and then transfer them to the hot oven, or put the baking dish straight into the oven. Cook for 18 to 24 minutes, until the crisp is lightly browned and the rhubarb is bubbling around the edges.
- Let the crisp cool for 5 minutes before serving hot with ice cream or fresh whipped cream.
Notes
- This crisp is best enjoyed the same day. Reheat it in a 350 F oven for 10 minutes.
- You can use red or green rhubarb for this recipe.
- Serve it with a scoop of vanilla ice cream or dollop of freshly whipped cream.
- To store, let it cool completely then cover and store in the refrigerator.
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