Rhubarb Crisp is the perfect blend of tangy and sweet, with a buttery, crunchy topping that’s irresistible. This dessert comes together in just 30 minutes, making it ideal for last-minute cravings or impromptu gatherings. The tender, slightly tart rhubarb pairs beautifully with the golden, oat-filled crumble, creating a harmony of textures and flavors. Each bite offers a comforting warmth that feels like a hug in a dish.
What makes this recipe truly special is its simplicity—no fuss, just wholesome ingredients that shine. The crisp topping bakes to a perfect golden brown, while the rhubarb softens into a luscious, jammy filling. Serve it warm with a scoop of vanilla ice cream for a dessert that’s both nostalgic and utterly satisfying. It’s a treat that’s as easy to make as it is to love.
Ingredients for Rhubarb Crisp
- 2 pounds rhubarb, trimmed, tough strings removed, and cut into ½-inch pieces
- ¼ cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh orange juice (substitute with lemon juice if needed)
- 1 teaspoon orange zest
- Vanilla ice cream, for serving
- Topping:
- ½ cup almond flour (or all-purpose flour as a substitute)
- ½ cup brown sugar
- ½ cup whole rolled oats
- ½ cup crushed walnuts (or pecans for a different flavor)
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- ¼ cup firm coconut oil (or butter, if preferred)
Step-by-Step Instructions
- Preheat the oven to 375°F and grease an 8×8-inch baking dish.
- In a large bowl, toss the rhubarb with the sugar, cornstarch, orange juice, and zest until well coated. Spread the mixture evenly in the prepared baking dish.
- Make the topping: In a medium bowl, mix together the almond flour, brown sugar, oats, walnuts, cinnamon, and salt. Use your hands to work in the coconut oil until the mixture crumbles. If it’s too dry, add water, ¼ teaspoon at a time, until it holds together when pinched.
- Sprinkle the topping evenly over the rhubarb mixture in the baking dish.
- Bake for 25 to 30 minutes, or until the topping is golden brown and the rhubarb is soft and bubbling.
- Remove from the oven and let cool for 5 minutes. Serve warm with a scoop of vanilla ice cream.
Perfect Pairings: Serving Suggestions
This Rhubarb Crisp shines when served warm with a scoop of vanilla ice cream for a classic combo. For a twist, try pairing it with whipped cream or a dollop of Greek yogurt. A drizzle of caramel sauce or a sprinkle of powdered sugar can add extra sweetness and flair.
Make It Your Own: Recipe Variations
Swap out the rhubarb for a mix of strawberries and rhubarb for a sweeter flavor. If you’re nut-free, skip the walnuts and add sunflower seeds or extra oats. For a gluten-free option, ensure your oats are certified gluten-free. You can also use butter instead of coconut oil for a richer topping.
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F for 10-15 minutes or microwave individual servings for 30-60 seconds. For best results, add a fresh scoop of ice cream after reheating!
Quick Tips for Success
If your topping feels too dry, add water ¼ teaspoon at a time until it holds together. For a crispier topping, bake for an extra 5 minutes. Don’t skip the orange zest—it adds a bright, citrusy note that complements the rhubarb beautifully.
Rhubarb Crisp
Ingredients
- 2 pounds rhubarb, trimmed, tough strings removed, and cut into ½-inch pieces
- ¼ cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
Vanilla ice cream, for serving
Topping
- ½ cup almond flour
- ½ cup brown sugar
- ½ cup whole rolled oats
- ½ cup crushed walnuts
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- ¼ cup firm coconut oil, or butter
Instructions
- Preheat the oven to 375°F and grease an 8×8-inch baking dish.
- In a large bowl, toss the rhubarb with the sugar, cornstarch, and orange juice and zest. Spread evenly in the prepared baking dish.
- Make the topping: In a medium bowl, mix together the almond flour, brown sugar, oats, walnuts, cinnamon, and salt. Use your hands to work in the coconut oil until the mixture crumbles. If it is too dry, add water, ¼ teaspoon at a time, until the mixture starts to hold together when pinched.
- Sprinkle the topping evenly over the rhubarb and bake for 25 to 30 minutes, or until the topping is golden brown and the rhubarb is soft and bubbling.
- Remove from the oven and let cool for 5 minutes. Serve with vanilla ice cream.