This old fashioned rhubarb crisp recipe features a lovely sweet and tart rhubarb filling under a brown sugar and oat topping. It is such a wonderful way to highlight spring’s strangest (and tastiest) vegetable.

Bowl of rhubarb crisp with oat topping and ice cream next to square baking dish with the rest of the crisp inside.

You can make this wonderful rhubarb crisp with fresh or frozen rhubarb and it works with red or green. It is fabulous on its own, but even better served warm with a scoop of vanilla ice cream on top.

After years of talking about it, we finally have some rhubarb planted in the yard. You see, I didn’t really grow up eating rhubarb.

One of my husbands favorite desserts growing up was the rhubarb cobbler his mom and grandma made. When we first got married his mom would go out of her way to bring him a piece or two every spring.

Square baking dish with sliced rhubarb and thickened sugar inside next to bowl of brown sugar oat topping.

Brown sugar oat topping over rhubarb filling in square pan, ready to go in the oven.

Last year we got some of my grandpa’s rhubarb and planted in our garden. It is fun to finally have some and exciting that it is up and ready to be harvested.

While our other cold crops are still getting going, it is nice to have something that is ready so early. Now we have increased the number of rhubarb recipes we love over the years.

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Rhubarb brownies is a surprising favorite and we do love a good rhubarb sour cream pie. However, I was really in the mood for making a crisp first.

Vintage serving spoon scooping out a helping of old fashioned rhubarb crisp showing the thickened rhubarb filling and browned oatmeal crisp topping.

Serving of rhubarb crisp in bowl showing thickened green rhubarb filling and crisped brown sugar and oat topping.

I am a sucker for a good brown sugar and oat topping. The warmth of the topping was the perfect foil for the kind of tart filling.

It was kind of interesting cooking the sauce before adding it to the rhubarb. It only takes a few minutes though, and it guarantees it will be nice and thick and gooey.

Serving of brown sugar oat rhubarb crisp in bowl topped with vanilla ice cream.

Bite of rhubarb crisp and vanilla ice cream on spoon, ready to eat.

This crisp recipe is definitely going to become a regular occurrence around here. I think we might need to plant more rhubarb!

Small bowl of rhubarb crisp with brown sugar oat crust topped with ice cream, ready to eat.

5 from 3 ratings

Old Fashioned Rhubarb Crisp

Author: Carlee

Servings: Servings

This old fashioned rhubarb crisp recipe features a lovely sweet and tart rhubarb filling under a brown sugar and oat topping. It is such a wonderful way to highlight spring's strangest (and tastiest) vegetable.

Prep: 10

Cook: 1 5

Total: 1 15

Ingredients

Makes: 8 x 8inch rectangle

Instructions

Preheat your oven to 350℉ and grease an 8-inch baking dish.
Put rhubarb in a layer on the bottom of the prepared pan.
5-6 cups rhubarb
In a small saucepan, mix together the sugar and cornstarch. Add the water. Cook over medium heat until it starts to boil and thicken. Distribute over the rhubarb.
½ cup granulated sugar, 2 Tablespoons cornstarch, ½ cup water
In a small bowl, stir together the brown sugar, flour, oats, and cinnamon.
⅔ cup light brown sugar, ½ cup white whole wheat flour, ¾ cup old fashioned oats, 1 teaspoon ground cinnamon
Add the melted butter and combine until mostly uniform. Sprinkle over rhubarb.
⅓ cup butter
Bake for 55-60 minutes or until the rhubarb layer is bubbly and the oat topping is browned.