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    TaraTeaspoon » Recipes » Desserts

    The Most Delicious, Just-Rhubarb Crisp

    Published: Apr 14, 2023 · Updated: Apr 24, 2023 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

    Jump to Recipe Pin Recipe
    The most delicious, just rhubarb crisp
    The most delicious, just rhubarb crisp

    One of the most popular rhubarb desserts! Truly the best rhubarb crisp recipe, with a transcendent sweet and crunchy oat topping. No strawberries! Just pure, vanilla-sweetened rhubarb, thickened with tapioca.


    rhubarb crisp being served with ice cream
    Jump to:
    • Recipe Ingredients
    • How To Make Rhubarb Crisp
    • How To Thicken Rhubarb Crisp Filling
    • Is This A Gluten-Free Rhubarb Crisp?
    • Tips For The Best Rhubarb Crisp
    • How To Serve Rhubarb Crisp
    • More Dessert Recipes With Rhubarb:
    • 📖 Recipe
    • 💬 Comments

    I'm a purist! I like my rhubarb desserts with just rhubarb. Don't put strawberries with my delicious rhubarb crisp!

    There, I said it! The strawberry and rhubarb combination is sweet and quite classic. That being said, I personally prefer strawberry desserts and rhubarb desserts separate. Alone. By themselves!

    In this just-rhubarb crisp, neither fruit competes for the crown, and I can really taste the tangy rhubarb.

    Of all the easy rhubarb recipes out there, this one is classic, unadulterated bliss. A simple, buttery oat topping bakes on top of sweetened and perfectly saucy rhubarb.

    raw rhubarb with tapioca and sugar

    Recipe Ingredients

    This is a simple, classic rhubarb crisp with oatmeal topping.

    The sweet-tart rhubarb base is made with — you guessed it! — rhubarb, granulated sugar, and tapioca to thicken it up. A little lemon juice and vanilla extract add flavor without overpowering the rhubarb.

    I keep my oat topping simple, sweet and crunchy. And a personal preference: plenty of oatmeal crisp topping!

    I always want an extra bite of crisp topping when I'm eating rhubarb crisp and so, just like my amazing apple crisp recipe, I load on the topping.

    And it tastes like your favorite oatmeal cookie! No nuts, no seeds, just oats mixed with softened butter as well as flour and sugar for sweetness.

    rhubarb crisp with oat topping ready to go in the oven

    Can I Use Frozen Rhubarb?

    When it's in season I use fresh rhubarb for this rhubarb crisp with oats recipe. Harvested fresh rhubarb stores well in the fridge for up to 10 days, so you can make this recipe a few times! (At least that's how my brain works.)

    However, frozen rhubarb actually works really well with this crisp. The tapioca thickens it perfectly as well as any extra liquid it might extract due to freezing.

    Tip: Check out my article on freezing rhubarb.

    Can I Add Nuts or Spices to the Oat Topping?

    Of course! If you'd like pecans or other nuts in your oatmeal topping, just remove ¼ cup of the oats and add ½ cup chopped pecans.

    To add spice, stir in ½ teaspoon ground cinnamon or ginger when mixing the topping together.

    baked rhubarb crisp in dish on towel

    How To Make Rhubarb Crisp

    This old-fashioned oatmeal rhubarb crisp is so easy to make! Here are the basic steps:

    1. Make the oat topping: In a medium bowl, combine the oats, flour, brown sugar, salt, and baking soda and stir to combine.
    2. Add the softened butter and use clean hands to mix the butter into the dry mixture.
    3. Make the rhubarb filling: In a large bowl toss together the rhubarb, lemon juice, vanilla, sugar and tapioca.
    4. Transfer to an 8x8-inch baking dish.
    5. Crumble oat topping over the rhubarb in an even layer.
    6. Bake until juices are bubbling throughout, and crisp-topping is deep golden brown.
    7. Remove from the oven and let cool 15 to 30 minutes. Serve warm with ice cream.

    Why Shouldn't I Melt the Butter?

    Mixing softened, but not melted butter into the oats, sugar and flour helps the topping bake up light and crisp. When you melt the butter, it coats the ingredients like oil, weighing it down and making a dense topping.

    rhubarb with oat crisp scooped out of baking dish

    How To Thicken Rhubarb Crisp Filling

    There are several delicious ways to thicken the juices that cook out of the rhubarb as it bakes. I prefer instant tapioca. To me, it makes this the best rhubarb crisp with oats.

    Other thickeners are flour, cornstarch and even arrowroot. Instant tapioca, cornstarch and arrowroot are all gluten-free if you'd like to keep this a gluten-free rhubarb crisp.

    The instant tapioca creates a clear, soft-jellylike sauce around the rhubarb. I've figured out the perfect amount so the juices don't run all over, but still taste flavorful and pleasant–and it doesn't make the crisp on top soggy.

    Is This A Gluten-Free Rhubarb Crisp?

    You can make this recipe regular or gluten-free! I call for a little bit of flour in the crisp topping to create a light, cookie-like texture.

    You can swap all-purpose wheat flour for gluten-free flour. I prefer, and use Cup4Cup brand GF flour.

    rhubarb crisp in bowl with ice cream

    Tips For The Best Rhubarb Crisp

    • I make my topping like an oatmeal cookie! (Try my classic oatmeal cookies with icing!) Add a little flour to help bind the oats and sugars together.
    • I use a little leavening to lighten the topping and keep it crisp. Without the baking soda, crisp topping can be hard and too crunchy for my taste.
    • Brown sugar helps with the rich caramelized flavor, and keeps the topping toothsome, without being like sugary rock candy.
    • Don't melt the butter! I know, I know, some recipes say melting the butter for crisp topping makes it better. I'm here to tell you it doesn't make mine better! I want the air in the butter while I mix all the ingredients together.

    How To Serve Rhubarb Crisp

    You can serve this crisp with a dollop of sweetened whipped cream or my homemade Vanilla Ice Cream recipe.

    It's also delicious simply drizzled with cold heavy cream.

    More Dessert Recipes With Rhubarb:

    • Orange Streusel Rhubarb Muffins
    • How to Freeze and Store Rhubarb
    • Rhubarb Upside Down Cake

    Rate this recipe! ⭐⭐⭐⭐⭐

    Scroll to the bottom of the page to rate and comment on this recipe. Leaving comments, questions, and ratings helps other too!

    📖 Recipe

    rhubarb crisp in bowl with ice cream

    The Best Rhubarb Crisp Recipe

    Tara Teaspoon
    My family-favorite rhubarb crisp recipe with a transcendent sweet and crunchy oat topping. No strawberries! Just sweetened, vanilla-scented rhubarb, thickened with tapioca.
    4.80 from 30 votes
    Print Recipe Pin Recipe
    Work Time 25 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Dessert
    Servings 6 servings

    Ingredients
      

    Crisp Topping

    • 1¾ cups rolled oats
    • 2½ tablespoons all-purpose flour
    • ½ cup light or dark brown sugar, packed
    • Pinch salt
    • ¼ teaspoon baking soda
    • 6 tablespoons butter, softened

    Rhubarb Filling

    • 5¼ cups (22 oz) diced rhubarb
    • 1 tablespoon lemon juice
    • 2 teaspoons vanilla extract
    • 1¼ cups granulated sugar
    • 8 teaspoons instant tapioca
    • Ice cream for serving

    Instructions
     

    For the Crisp

    • Heat oven to 350ºF.
    • In a medium bowl, combine the oats, flour, brown sugar, salt, and baking soda and stir to combine. Add the butter and use clean hands to mix the butter into the dry mixture. Mix, squeezing the butter into the oat mixture, until it is well blended and the texture is like cookie dough. Set aside.

    For the Filling and Baking

    • In a large bowl toss together the rhubarb, lemon juice, vanilla, sugar and tapioca. Transfer to an 8-inch-square baking dish or pan, or a 1½ qt baking dish. Spread rhubarb into an even layer in the dish.
    • Crumble oat topping over the rhubarb in an even layer. Place dish on a foil-lined baking sheet and transfer to the oven.
    • Bake until juices are bubbling throughout, and crisp-topping is deep golden brown, 38 to 45 minutes. Remove from the oven and let cool 15 to 30 minutes. Serve warm with ice cream.

    Notes

    • Nutrition facts are without ice cream.
    • I cut the rhubarb into ½-inch pieces.
    • You can add nuts to the toppings: Reduce the oats by ¼ cup and add ½ cup chopped pecans.

    Nutrition

    Calories: 477kcalCarbohydrates: 88gProtein: 5gFat: 13gSaturated Fat: 8gCholesterol: 30mgSodium: 157mgPotassium: 417mgFiber: 4gSugar: 61gVitamin A: 459IUVitamin C: 10mgCalcium: 123mgIron: 2mg
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    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

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    Comments

      4.80 from 30 votes (13 ratings without comment)

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    1. Ava says

      November 27, 2024 at 9:04 am

      I have Bob's Redmill quick oats.Will that work in the topping?

      Reply
      • Tara T. says

        November 27, 2024 at 3:37 pm

        Ava, it will be a bit different. And maybe a tiny bit more crumbly. In a pinch they will be ok, just not exactly like the tested recipe.
        Enjoy!
        T a r a

        Reply
    2. Beth says

      June 11, 2025 at 4:20 pm

      I really can't wait to try this. I've made strawberry rhubarb crisp before, but I've never made a dessert with straight rhubarb.

      Reply
    3. Claudia says

      June 11, 2025 at 4:24 pm

      I'm surprised this gets sweet enough without the addition of the strawberry. I love a nice, tart flavor, so I can't wait to try this.

      Reply
    4. LisaLisa says

      June 12, 2025 at 10:24 am

      This looks so delicious, I will say I have never heard of rhubarb before. I need to look into trying this recipe.

      Reply
    5. Jocelyn @ HipMamasPlace.com says

      June 12, 2025 at 3:20 pm

      Sweetened, vanilla-scented rhubarb, thickened with tapioca sounds liek a winner to me. I must try this recipe!

      Reply
    6. Victoria Prasad says

      June 12, 2025 at 8:33 pm

      I have never tried this before, but my goodness, it looks absolutely delightful! I can't wait to give it a try!

      Reply
    7. Joy says

      June 13, 2025 at 1:04 am

      This was so delicious! The family didn’t leave any crumbs! This time I tried it with dark brown sugar but am curious to see how it is with light sugar next time!

      Reply
    8. SONIA SEIVWRIGHT says

      June 13, 2025 at 11:54 am

      I love that it’s a true rhubarb crisp—rhubarb never gets to shine on its own. I might cut the sugar back a bit since I like a little tartness to come through but the oat topping sounds perfect. Can’t wait to try it! Quick question—have you ever added orange zest or ginger to the filling? I was wondering if it would work with the rhubarb or throw it off.

      Reply
    « Older Comments

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

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