Rhubarb Crisp Recipe – Love and Lemons

This rhubarb crisp recipe is made with tart, jammy rhubarb topped with buttery oat crumbles. It’s SO easy and delicious – the perfect spring dessert!

Step aside, Strawberry Rhubarb Pie! This rhubarb crisp recipe is my favorite springtime dessert.

I love it because it is so easy (HUGE bonus points for not requiring a crust) but it’s absolutely delicious nonetheless. A layer of fresh rhubarb bakes to a perfectly jammy, sweet and tart texture, and a crumble of brown sugar and oats gets wonderfully crunchy on top. I personally can’t eat it without a scoop of vanilla ice cream, but hey, you can.

I’ve been making this rhubarb crisp recipe for years. In fact, I first planned on sharing it two years ago, around the time our son was born. If you’re a parent, it shouldn’t come as a surprise to you that our entire blog schedule went haywire for a few weeks back then, long enough for rhubarb season to be over. But I’m so glad this rhubarb crisp recipe is finally making its debut, just in time for Mother’s Day. It’s such a wonderful springtime treat and I can’t wait for you to try it. Please enjoy!

Ingredients for the Rhubarb Crisp recipe

Here’s what you need for this rhubarb crisp recipe:

• rhubarb, Naturally! Two pounds of fresh or frozen rhubarb stalks will do. If you use frozen rhubarb, you don’t need to thaw it before baking.
• cane sugar – To sweeten the tart rhubarb.
• cornstarch – This will make the rhubarb juices thick and shiny.
• orange juice and zest – They give the spicy filling a lemony scent and freshness.
• almond flour and walnuts – They give the crumble topping a nutty crunch.
• Brown sugar – It sweetens the topping. Light and dark both work great!
• Whole oatmeal – In the oven they become crispy and golden brown, giving the topping an amazing texture and roasted aroma.
• Cinammon – For a warm, cozy depth of taste.
• coconut oil – Butter works too! It gives the topping a rich flavor and ensures that it gets nice and crispy.
• And sea salt – So that all flavors come into their own!

The full recipe with measurements is below.

How to make rhubarb crispy

This rhubarb crisp recipe couldn’t be easier to make! That is how it goes:

First prepare the rhubarb. If your leaf has leaves attached to it, cut them off and discard them. All you need for this recipe are the stems.

Wash them well. Then peel off the tough, threadlike outer skin. Cut the rhubarb into 1/2 inch pieces.

Next, prepare the rhubarb filling. Mix the chopped rhubarb with cane sugar, cornstarch, and orange juice and zest.

Then prepare the crumble topping. In a medium bowl, combine almond flour, brown sugar, rolled oats, walnuts, cinnamon, and salt. Add the coconut oil (make sure it’s set!) and work it into the oat mixture with your hands until crumbly. If the mixture feels dry, add water 1/4 teaspoon at a time until the mixture starts to hold together when pinched.

Assemble the rhubarb crisp. Place the rhubarb mixture in a greased 20 x 20 cm casserole dish and spread evenly. Scatter the oatmeal on top.

And bake! Bake in a 200°C oven until the topping is crispy and golden and the rhubarb is soft (15 to 25 minutes).

Allow to cool for 5 minutes before serving with vanilla ice cream.

How to store rhubarb crisp

If your family is anything like ours, you won’t have much (ok, any) Rhubarb crisp was left over after the first night. If you have leftovers, you can store them covered at room temperature for up to 2 days or in the fridge for up to 4 days.

Tip: Leftover crunchy rhubarb with a scoop of Greek yogurt makes a delicious breakfast. 🙂

Other popular spring desserts

If you love this rhubarb crisp recipe, try one of these fresh spring desserts next: