12 Delicious Sweet Rhubarb Crisp Recipes

Venture into the sweet, tangy world of rhubarb with our roundup of 12 Delicious Sweet Rhubarb Crisp Recipes! Perfect for home cooks looking to celebrate this seasonal favorite, these recipes promise comfort in every bite. Whether you’re a rhubarb rookie or a crisp connoisseur, there’s something here to tempt your taste buds. Keep reading to discover your next dessert obsession!

Classic Sweet Rhubarb Crisp

Oh, the joys of summer baking! There’s nothing quite like the tangy punch of rhubarb to make your taste buds dance, especially when it’s tucked under a buttery, crisp topping that’s just begging to be devoured. Let’s dive into this classic dessert that’s as fun to make as it is to eat.

Ingredients

• 4 cups fresh rhubarb, diced into 1/2-inch pieces
• 1 cup granulated sugar
• 1 1/2 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 1 cup packed light brown sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 tsp ground cinnamon
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large bowl, toss the diced rhubarb with granulated sugar until evenly coated, then spread in the prepared baking dish.
3. In another bowl, combine flour, oats, brown sugar, cinnamon, and salt. Add the cold butter cubes and use your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Sprinkle the topping evenly over the rhubarb, covering it completely.
5. Bake for 35-40 minutes, or until the topping is golden brown and the rhubarb is bubbling around the edges.
6. Let the crisp cool for at least 10 minutes before serving to allow the filling to set slightly.

Voilà! You’ve just created a dessert that’s a perfect balance of sweet and tart, with a topping that’s irresistibly crunchy. Serve it warm with a scoop of vanilla ice cream for a contrast of temperatures that’s simply divine.

Strawberry Rhubarb Crisp

Now, let’s talk about a dessert that’s as fun to make as it is to eat—imagine the tangy punch of rhubarb meeting the sweet embrace of strawberries, all under a golden, buttery crisp topping. It’s the kind of dish that’ll have you sneaking bites straight from the pan, and honestly, we won’t judge.

Ingredients

• 1 1/2 cups fresh strawberries, hulled and quartered
• 1 1/2 cups rhubarb, diced into 1/2-inch pieces
• 3/4 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp pure vanilla extract
• 1 cup all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1/2 cup packed light brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, cold and cubed

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease an 8-inch square baking dish.
2. In a large bowl, gently toss the strawberries and rhubarb with granulated sugar, cornstarch, and vanilla extract until evenly coated. Spread the mixture into the prepared baking dish.
3. In another bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Add the cold butter cubes and use your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Sprinkle the topping evenly over the fruit mixture, covering it completely.
5. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
6. Let the crisp cool for at least 10 minutes before serving to allow the filling to set.

Just out of the oven, this Strawberry Rhubarb Crisp is a symphony of textures—crispy, crumbly topping giving way to a soft, jammy filling. Serve it warm with a scoop of vanilla ice cream for a classic combo, or get adventurous with a dollop of whipped cream flavored with a hint of orange zest.

Apple Rhubarb Crisp

Picture this: a dessert that’s like a cozy sweater for your taste buds, blending the tart kick of rhubarb with the sweet embrace of apples, all under a golden, buttery crisp topping. It’s the kind of dish that makes you forget you ever doubted the combo of fruit and dessert.

Ingredients

• 2 cups peeled, diced Granny Smith apples
• 2 cups diced rhubarb
• 1 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, chilled and cubed
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup packed light brown sugar
• 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
2. In a large bowl, toss the diced apples and rhubarb with granulated sugar, lemon juice, and cinnamon until evenly coated. Spread this mixture into the prepared baking dish.
3. For the topping, in a separate bowl, combine flour, oats, brown sugar, and salt. Add the cubed butter and use your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
4. Sprinkle the topping evenly over the fruit mixture, ensuring full coverage for that perfect crisp texture.
5. Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
6. Let the crisp cool for at least 10 minutes before serving to allow the filling to set slightly.

Dive into this Apple Rhubarb Crisp where the contrast between the soft, juicy fruit and the crunchy, buttery topping is nothing short of magical. Serve it warm with a scoop of vanilla ice cream for a dessert that’s sure to steal the spotlight at any table.

Peach Rhubarb Crisp

Buckle up, buttercups, because we’re about to dive into a dessert that’s as sassy as it is sweet. This Peach Rhubarb Crisp is the summer fling you didn’t know you needed, with a tangy twist that’ll have your taste buds doing the cha-cha.

Ingredients

• 4 cups ripe peaches, peeled and sliced
• 2 cups rhubarb, diced
• 1 cup granulated sugar
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp vanilla extract, pure
• 1 cup all-purpose flour
• 1 cup rolled oats, old-fashioned
• 1/2 cup light brown sugar, packed
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt, fine
• 1/2 cup unsalted butter, cold and cubed

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large bowl, combine the peaches, rhubarb, granulated sugar, lemon juice, and vanilla extract. Toss gently to coat and let sit for 10 minutes to macerate.
3. Meanwhile, in another bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt. Add the cubed butter and use your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
4. Transfer the fruit mixture to the prepared baking dish, spreading it out evenly. Sprinkle the crumb topping over the fruit, covering it completely.
5. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
6. Let the crisp cool for at least 15 minutes before serving to allow the juices to thicken slightly.

Dig into this delightful dessert where the peaches bring the sweetness and the rhubarb brings the zing, all under a blanket of buttery, crunchy goodness. Serve it warm with a scoop of vanilla ice cream for a contrast that’s cooler than the other side of the pillow.

Blueberry Rhubarb Crisp

This summer, let’s dive fork-first into a dessert that’s as vibrant as your aunt’s floral pantsuit—Blueberry Rhubarb Crisp. It’s the perfect marriage of tart and sweet, with a buttery oat topping that’ll have you sneaking bites straight from the pan.

Ingredients

• 2 cups fresh blueberries, rinsed and dried
• 2 cups rhubarb, diced into 1/2-inch pieces
• 3/4 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1 cup all-purpose flour
• 1 cup old-fashioned rolled oats
• 1/2 cup packed light brown sugar
• 1/2 cup unsalted butter, cold and cubed
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease an 8-inch square baking dish.
2. In a large bowl, gently toss the blueberries and rhubarb with granulated sugar, cornstarch, vanilla extract, and cinnamon until evenly coated. Tip: Let the mixture sit for 10 minutes to macerate, enhancing the fruit’s natural juices.
3. Transfer the fruit mixture to the prepared baking dish, spreading it into an even layer.
4. In another bowl, combine the flour, oats, brown sugar, and sea salt. Add the cold butter cubes and use your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Tip: For a crispier topping, ensure the butter is cold and work quickly to prevent it from melting.
5. Sprinkle the oat mixture evenly over the fruit, covering it completely.
6. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges. Tip: Place a baking sheet underneath to catch any drips and prevent a messy oven.

Perfectly golden and bubbling with fruity goodness, this crisp is best served warm with a scoop of vanilla bean ice cream melting over the top. The contrast of the crunchy topping against the soft, jammy fruit is nothing short of dessert heaven.

Cherry Rhubarb Crisp

Zesty and zippy, this Cherry Rhubarb Crisp is like summer in a dish—if summer decided to throw a tart, sweet, and crumbly party in your mouth. Perfect for those days when you want dessert to do a little more than just sit there looking pretty.

Ingredients

• 2 cups fresh cherries, pitted and halved
• 2 cups rhubarb, diced into 1/2-inch pieces
• 1 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp pure vanilla extract
• 1 cup all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1/2 cup packed light brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, cold and cubed

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
2. In a large bowl, combine cherries, rhubarb, granulated sugar, cornstarch, and vanilla extract. Toss gently until the fruit is evenly coated. Tip: Let the mixture sit for 10 minutes to macerate, enhancing the flavors.
3. Transfer the fruit mixture to the prepared baking dish, spreading it into an even layer.
4. In another bowl, whisk together flour, oats, brown sugar, cinnamon, and salt. Add the cold butter cubes and use your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Tip: For extra texture, leave some larger butter pieces.
5. Sprinkle the crumb mixture evenly over the fruit. Tip: Press lightly to adhere the topping to the fruit, ensuring a crispier finish.
6. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
7. Remove from the oven and let cool for at least 15 minutes before serving.

Bursting with juicy cherries and tangy rhubarb under a buttery, oat-laden crust, this crisp is a textural dream. Serve it warm with a scoop of vanilla bean ice cream for a contrast that’s nothing short of magical.

Ginger Rhubarb Crisp

Venture into the realm of desserts where ginger and rhubarb tango in a crisp that’s as bold in flavor as it is in texture. This Ginger Rhubarb Crisp is your ticket to a sweet escape, with a zesty kick that’ll make your taste buds do a happy dance.

Ingredients

• 4 cups fresh rhubarb, diced into 1/2-inch pieces
• 1 tbsp fresh ginger, finely grated
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup light brown sugar, packed
• 1/2 cup old-fashioned oats
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
2. In a large bowl, combine the diced rhubarb, grated ginger, and granulated sugar, tossing until the rhubarb is evenly coated.
3. Transfer the rhubarb mixture to the prepared baking dish, spreading it into an even layer.
4. In another bowl, mix the flour, brown sugar, oats, and sea salt. Add the cubed butter and use your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
5. Sprinkle the crumb mixture evenly over the rhubarb, covering it completely.
6. Bake for 35-40 minutes, or until the topping is golden brown and the rhubarb is bubbling around the edges.
7. Remove from the oven and let it cool for at least 10 minutes before serving to allow the filling to set.

Here’s the scoop: this crisp boasts a buttery, crunchy topping that perfectly contrasts the soft, tangy rhubarb beneath. Serve it warm with a scoop of vanilla ice cream for a dessert that’s downright irresistible, or enjoy it cold for breakfast—we won’t judge.

Oatmeal Rhubarb Crisp

Craving a dessert that’s as whimsical as your grandma’s kitchen but sophisticated enough to impress your foodie friends? Look no further than this Oatmeal Rhubarb Crisp, where tart meets sweet in a crunchy, buttery embrace.

Ingredients

• 1 1/2 cups fresh rhubarb, diced into 1/2-inch pieces
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon pure vanilla extract
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, cold and cubed

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease an 8-inch square baking dish.
2. In a medium bowl, toss the diced rhubarb with granulated sugar, cornstarch, and vanilla extract until evenly coated. Spread this mixture evenly in the prepared baking dish.
3. In another bowl, combine the oats, flour, brown sugar, cinnamon, and sea salt. Add the cold, cubed butter and use your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
4. Sprinkle the oat mixture evenly over the rhubarb layer, covering it completely.
5. Bake for 35-40 minutes, or until the topping is golden brown and the rhubarb is bubbling around the edges.
6. Let the crisp cool for at least 10 minutes before serving to allow the filling to set.

Out of the oven, this crisp boasts a golden, crunchy topping that gives way to a soft, tangy rhubarb filling. Serve it warm with a scoop of vanilla bean ice cream for a delightful contrast of temperatures and textures, or enjoy it as is for a simple, satisfying treat.

Almond Rhubarb Crisp

Oh, the joys of summer baking! When rhubarb struts its tart stuff and almonds bring their nutty charm to the party, you know you’re in for a treat that’s as delightful to make as it is to devour.

Ingredients

• 1 1/2 cups fresh rhubarb, diced into 1/2-inch pieces
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon pure vanilla extract
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup all-purpose flour
• 1/2 cup rolled oats
• 1/4 cup almond flour
• 1/4 cup brown sugar, packed
• 1/4 teaspoon sea salt
• 1/2 cup sliced almonds

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a medium bowl, toss the diced rhubarb with granulated sugar, cornstarch, and vanilla extract until evenly coated. Spread this mixture evenly in the prepared pie dish.
3. In a separate bowl, combine the cold cubed butter, all-purpose flour, rolled oats, almond flour, brown sugar, and sea salt. Use your fingers to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Stir in the sliced almonds, then sprinkle the topping evenly over the rhubarb mixture.
5. Bake for 35-40 minutes, or until the topping is golden brown and the rhubarb is bubbling around the edges.
6. Let the crisp cool for at least 10 minutes before serving to allow the filling to set.

Yield: This Almond Rhubarb Crisp is a textural dream—crispy, crunchy topping giving way to a soft, tangy rhubarb filling. Serve it warm with a scoop of vanilla bean ice cream for a contrast that’ll make your taste buds sing.

Vegan Rhubarb Crisp

Just when you thought rhubarb was only good for pie, along comes this Vegan Rhubarb Crisp to shake up your dessert game. Packed with tangy rhubarb and a crumbly, buttery topping (sans the butter, of course), it’s the kind of dish that’ll have you sneaking bites straight from the pan.

Ingredients

• 4 cups fresh rhubarb, diced into 1/2-inch pieces
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp pure vanilla extract
• 1 cup old-fashioned rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut oil, solid state
• 1/4 cup maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease an 8-inch square baking dish.
2. In a large bowl, toss the diced rhubarb with granulated sugar, cornstarch, and vanilla extract until evenly coated. Tip: Let the mixture sit for 10 minutes to draw out the rhubarb’s natural juices.
3. Transfer the rhubarb mixture to the prepared baking dish, spreading it out evenly.
4. In another bowl, combine the rolled oats, almond flour, solid coconut oil, maple syrup, cinnamon, and sea salt. Use your fingers to mix until the mixture resembles coarse crumbs. Tip: For extra crunch, press the topping together to form larger clumps before sprinkling.
5. Sprinkle the oat mixture evenly over the rhubarb in the baking dish.
6. Bake for 35-40 minutes, or until the topping is golden brown and the rhubarb is bubbling around the edges. Tip: Place a baking sheet underneath the dish to catch any drips for easier cleanup.

Zesty and vibrant, this Vegan Rhubarb Crisp offers a delightful contrast between the soft, tangy rhubarb and the crisp, sweet topping. Serve it warm with a scoop of coconut milk ice cream for a decadent twist, or enjoy it cold straight from the fridge the next day—if it lasts that long.

Gluten-Free Rhubarb Crisp

Rhubarb, that tangy, misunderstood vegetable masquerading as a fruit, is about to become the star of your gluten-free dessert game. This crisp is a riot of flavors and textures, with a buttery, oat-y topping that’ll make you forget all about gluten (and possibly your name).

Ingredients

• 4 cups fresh rhubarb, diced into 1/2-inch pieces
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp pure vanilla extract
• 1 cup gluten-free old-fashioned rolled oats
• 1/2 cup almond flour
• 1/4 cup cold unsalted butter, cubed
• 1/4 cup packed light brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease an 8-inch square baking dish.
2. In a large bowl, toss the diced rhubarb with granulated sugar, cornstarch, and vanilla extract until evenly coated. Spread this mixture evenly in the prepared baking dish.
3. In another bowl, combine the gluten-free oats, almond flour, cubed butter, brown sugar, cinnamon, and sea salt. Use your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Sprinkle the oat mixture evenly over the rhubarb, covering it completely.
5. Bake for 35-40 minutes, or until the topping is golden brown and the rhubarb is bubbling around the edges.
6. Let the crisp cool for at least 10 minutes before serving to allow the filling to set slightly.

Every bite of this gluten-free rhubarb crisp is a delightful contrast between the soft, tangy rhubarb and the crunchy, sweet topping. Serve it warm with a scoop of vanilla ice cream for a dessert that’s anything but ordinary.

Spiced Rhubarb Crisp

Now, let’s dive into a dessert that’s as bold and vibrant as your Aunt Linda’s personality—Spiced Rhubarb Crisp. This dish is a cheeky nod to summer, with a spicy twist that’ll make your taste buds do a happy dance.

Ingredients

• 1 1/2 cups fresh rhubarb, diced into 1/2-inch pieces
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup packed light brown sugar
• 1/2 cup unsalted butter, cold and cubed
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large bowl, toss the diced rhubarb with granulated sugar, cornstarch, cinnamon, ginger, and cardamom until evenly coated. Tip: Let this mixture sit for 10 minutes to draw out the rhubarb’s juices for a saucier crisp.
3. Transfer the rhubarb mixture to the prepared pie dish, spreading it into an even layer.
4. In another bowl, combine flour, oats, brown sugar, and sea salt. Add the cold, cubed butter and use your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs. Tip: For extra texture, leave some larger butter pieces in the mix.
5. Sprinkle the crumb mixture evenly over the rhubarb, covering it completely.
6. Bake for 35-40 minutes, or until the topping is golden brown and the rhubarb is bubbling around the edges. Tip: Place a baking sheet underneath to catch any drips and save your oven from a sticky situation.
7. Let the crisp cool for at least 15 minutes before serving to allow the filling to set.

Lusciously tart and tender rhubarb meets a buttery, spiced oat topping in this crisp—a match made in dessert heaven. Serve it warm with a scoop of vanilla bean ice cream for a contrast that’s cooler than the other side of the pillow.

Conclusion

Many delightful options await in our roundup of 12 Sweet Rhubarb Crisp Recipes, perfect for any home cook looking to celebrate the season’s bounty. We hope you find a new favorite to whip up and enjoy. Don’t forget to leave a comment sharing which recipe you loved most and pin your top picks to Pinterest for others to discover. Happy baking!