Retro recipes are making a comeback these days and for good reason, especially recipes like this old fashioned rhubarb crisp. Unlike some rhubarb crumble recipes, the crisp topping is thick, buttery, and actually stays crisp! It is the perfect balance of textures plus has sweet, tart, and buttery flavors. Even non-rhubarb fans seem to enjoy this recipe!
About this Old Fashioned Rhubarb Crisp
The ingredients needed for this recipe are simple, but it delivers a perfect bite with the sharp and tangy rhubarb paired with the buttery, sweet topping. Serve this dessert warm and topped with a generous scoop of premium vanilla ice cream to make it extra special.
Recipe FAQs
For this recipe, stick to the fresh rhubarb. If you use frozen rhubarb, the crisp topping may become soggy.
I always recommend refrigerating leftovers to be consumed within a few days. Otherwise, you may freeze portions in freezer-safe storage containers for a sweet treat to enjoy at a later date!
For rhubarb crisp, I always recommend using a glass pan. Do not use an aluminum, copper, or iron pan since rhubarb is acidic and will react with these types of pan. This particular recipe should be made in a 9x13 inch pan for best results.
Yes! If you like strawberries or fruit crisps, the recipes below are for you!
Easy apple crisp with oatmeal topping
Let's connect on my socials!
Old Fashioned Rhubarb Crisp
Ingredients
- 4 cups diced rhubarb
- 1 cup sugar
- 3 Tablespoons all-purpose flour
- 1 cup (2 sticks) salted butter softened
- 1 cup brown sugar
- 1 cup old-fashioned oats
- 1-½ cups all-purpose flour
Instructions
- Preheat the oven to 350°F.
- Prepare the rhubarb filling by removing leaves and cleaning thoroughly. Dice into small, uniform pieces. Mix with the sugar and 3 Tablespoons of all-purpose flour. Place the rhubarb mixture into a glass 9x13 inch baking pan.
- For the crisp topping, mix the butter, brown sugar, old-fashioned oats, and flour. Mix with a pastry blender or two forks until the mixture has coarse crumbs and the butter is mostly incorporated. There should be large clumps.
- Evenly distribute the crisp topping over the rhubarb. Bake for about 45-50 minutes or until the topping is lightly browned, crisp, and the filling is bubbly just around the edges. Serve while still warm with your favorite ice cream or whipped cream.
Be sure to check out these other great posts!
I’m super excited for my spring rhubarb to be ready because I’ll be making this!
I used this topping recipe on my apple crisp last night and it delivered!!! I’m sold on this delicious crumb topping and will soon use it with fresh rhubarb!