I’m sharing my Old Fashioned Strawberry Rhubarb Crisp along with a small, unexpected pantry swap I use in the topping that helps the recipe stand out.

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I grew up eating this old fashioned rhubarb crisp, and even now I still get a little thrill when the oven timer dings. Tart rhubarb plays lead while a sticky oat topping made with old fashioned rolled oats gives it that irresistible crunch.

Folks call it Rhubarb Crunch, or they’ll joke and say Old Fashioned Strawberry Rhubarb Crisp like it’s some fancy heirloom, but really it’s the kind of dessert that stains your fingers and gets everyone talking. I never meant to make something memorable, but somehow every spring it sneaks back onto our table.

Ingredients

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Rhubarb: tart stalk with vitamin C and fiber, gives a bright sour note to desserts.
Granulated sugar: pure sweetener, adds carbs and crisp caramelizing surface, little nutrients.
Brown sugar: molassesy sweetness, keeps the topping moist, adds color and depth.
Rolled oats: hearty whole grain, adds fiber and chew, gives structure to crumble.
Butter: rich fat, makes topping tender and golden, lots of saturated fat.
Walnuts or pecans: optional nuts bring crunch, healthy fats, some protein and earthy flavor.

Ingredient Quantities

4 cups fresh rhubarb, chopped (about 1 lb)

3/4 cup granulated sugar

2 tablespoons cornstarch

1 tablespoon lemon juice

1/4 teaspoon salt

1 teaspoon vanilla extract

1 cup old fashioned rolled oats

3/4 cup all purpose flour

3/4 cup packed light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon salt (for topping)

1/2 cup unsalted butter, cold (1 stick)

1/2 cup chopped walnuts or pecans, optional

How to Make this

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1. Preheat oven to 375°F (190°C) and butter an 8 or 9 inch baking dish, set it aside.

2. In a large bowl toss 4 cups chopped fresh rhubarb with 3/4 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1/4 teaspoon salt and 1 teaspoon vanilla until evenly coated, making sure there’s no dry cornstarch clumps.

3. Pour the rhubarb mix into the prepared dish and spread it to an even layer, scraping every last bit from the bowl.

4. In another bowl combine 1 cup old fashioned rolled oats, 3/4 cup all purpose flour, 3/4 cup packed light brown sugar, 1 teaspoon ground cinnamon and 1/4 teaspoon salt (for topping) and stir to mix.

5. Cut 1/2 cup cold unsalted butter into small cubes and add to the dry topping, then use a pastry cutter, two forks, or your fingertips to rub the butter in until the mixture is crumbly and pea sized; for a faster trick grate the cold butter on a box grater then toss it in.

6. Stir in 1/2 cup chopped walnuts or pecans if using, taste a bit of the topping and adjust cinnamon or salt if needed.

7. Scatter the topping evenly over the rhubarb, pressing gently in a couple spots so bigger crumbs stick, but don’t pack it down flat.

8. Bake for 35 to 45 minutes until the topping is golden brown and the rhubarb filling is bubbling around the edges; if the top browns too fast tent loosely with foil.

9. Let the crisp cool at least 15 minutes so the filling sets a bit, then serve warm with ice cream or whipped cream if you like.

Equipment Needed

1. 8 or 9 inch baking dish, buttered and ready.
2. Large mixing bowl plus a medium bowl.
3. Measuring cups and measuring spoons.
4. Cutting board and a sharp chef knife.
5. Pastry cutter or two forks (or a box grater to grate the cold butter fast).
6. Wooden spoon or rubber spatula for stirring and scraping.
7. Baking sheet to catch drips and a sheet of foil to tent if the top browns too fast (dont skip this).
8. Oven mitts and a cooling rack to let the crisp rest.

FAQ

Q: Can I use frozen rhubarb instead of fresh? A: Yes. Thaw it first and drain off extra liquid, then blot with paper towels. Frozen rhubarb is often wetter so add a little more cornstarch (try an extra 1 tablespoon) and bake a bit longer if the filling seems thin.

Q: How do I know when the crisp is done? A: The filling should be bubbly around the edges and the topping golden brown. Bake at 375°F for about 35 to 45 minutes. If the center still looks soupy, give it another 5 to 10 minutes.

Q: Can I make it gluten free or nut free? A: For gluten free use certified gluten free rolled oats and a cup of gluten free flour blend. For nut free just omit the walnuts or pecans, the topping still crisps up nicely.

Q: My rhubarb is super tart how can I make it less sharp? A: Add a bit more granulated sugar to the filling (start with another 1/4 cup) or fold in a cup of sliced strawberries or a peeled, chopped apple to mellow the tartness. Taste before baking and adjust.

Q: Any tips to keep the topping crisp and not soggy? A: Keep the butter cold and cut it into the oats and flour until you have pea sized crumbs, dont overwork it. You can chill the topping in the fridge for 10 minutes before spreading over the filling, that helps it brown and stay crunchy.

Q: How should I store leftovers and how do I reheat them? A: Store covered in the fridge for up to four days, or freeze for up to three months (wrap tightly). Reheat in a 350°F oven for 15 to 20 minutes until warm. Microwave works quick but it will soften the topping.

Old Fashioned Rhubarb Crisp Recipe Substitutions and Variations

Rhubarb (4 cups): if you don’t have rhubarb use 4 cups tart apples (Granny Smith) peeled & chopped, or 4 cups frozen sour cherries, or 3 cups strawberries + 1 cup rhubarb for a milder tartness.
Granulated sugar (3/4 cup): swap 1:1 with coconut sugar, or use 1/2 to 2/3 cup maple syrup or honey (reduce other liquids a tablespoon or two), or just use 3/4 cup light brown sugar for richer flavor.
All purpose flour (3/4 cup): use 3/4 cup gluten free 1:1 baking flour, or 3/4 cup whole wheat pastry flour, or 3/4 cup almond flour for a more tender, slightly denser topping.
Unsalted butter (1/2 cup cold): replace 1:1 with solid coconut oil, or use salted butter but skip the 1/4 tsp topping salt, or try cold vegetable shortening for a flakier crisp.

Pro Tips

1. Let the rhubarb sit with the sugar for about 10 minutes before you bake, then taste it. If it still tastes too sharp add a little more sugar or a splash more lemon, every batch of rhubarb is different.

2. For a really crisp, restaurant style topping grate the cold butter on a box grater, toss it in quickly, then pop the topping in the fridge for 10 minutes before scattering it on. Cold butter = chunkier crumbs and better crunch.

3. Toast the nuts separately in a dry pan until fragrant then cool and mix in at the end, that little toasty flavor makes a big difference. And if the filling looks watery after baking let it rest longer so it can thicken, patience helps.

4. You can assemble ahead: cover and refrigerate for up to 24 hours or freeze unbaked for later, bake straight from the fridge or frozen but add extra bake time until it bubbles. Reheat leftovers in a low oven to revive the crisp, microwaving will just make it soggy.

Old Fashioned Rhubarb Crisp Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m sharing my Old Fashioned Strawberry Rhubarb Crisp along with a small, unexpected pantry swap I use in the topping that helps the recipe stand out.

Servings

servings

Calories

409

kcal

Equipment: 1. 8 or 9 inch baking dish, buttered and ready.
2. Large mixing bowl plus a medium bowl.
3. Measuring cups and measuring spoons.
4. Cutting board and a sharp chef knife.
5. Pastry cutter or two forks (or a box grater to grate the cold butter fast).
6. Wooden spoon or rubber spatula for stirring and scraping.
7. Baking sheet to catch drips and a sheet of foil to tent if the top browns too fast (dont skip this).
8. Oven mitts and a cooling rack to let the crisp rest.

Ingredients

4 cups fresh rhubarb, chopped (about 1 lb)
3/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup old fashioned rolled oats
3/4 cup all purpose flour
3/4 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt (for topping)
1/2 cup unsalted butter, cold (1 stick)
1/2 cup chopped walnuts or pecans, optional

Directions

Preheat oven to 375°F (190°C) and butter an 8 or 9 inch baking dish, set it aside.
In a large bowl toss 4 cups chopped fresh rhubarb with 3/4 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1/4 teaspoon salt and 1 teaspoon vanilla until evenly coated, making sure there’s no dry cornstarch clumps.
Pour the rhubarb mix into the prepared dish and spread it to an even layer, scraping every last bit from the bowl.
In another bowl combine 1 cup old fashioned rolled oats, 3/4 cup all purpose flour, 3/4 cup packed light brown sugar, 1 teaspoon ground cinnamon and 1/4 teaspoon salt (for topping) and stir to mix.
Cut 1/2 cup cold unsalted butter into small cubes and add to the dry topping, then use a pastry cutter, two forks, or your fingertips to rub the butter in until the mixture is crumbly and pea sized; for a faster trick grate the cold butter on a box grater then toss it in.
Stir in 1/2 cup chopped walnuts or pecans if using, taste a bit of the topping and adjust cinnamon or salt if needed.
Scatter the topping evenly over the rhubarb, pressing gently in a couple spots so bigger crumbs stick, but don’t pack it down flat.
Bake for 35 to 45 minutes until the topping is golden brown and the rhubarb filling is bubbling around the edges; if the top browns too fast tent loosely with foil.
Let the crisp cool at least 15 minutes so the filling sets a bit, then serve warm with ice cream or whipped cream if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.