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8 Comments

Best Easy Rhubarb Crisp or Crumble Recipe

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best easy rhubarb crisp or crumble recipe This easy rhubarb crisp recipe is a sure sign of spring! Rhubarb is one of the earliest perennials to pop up and is one of the first things we can start harvesting fresh each spring.

Whatever you call it (a crisp or a crumble), one of the yummiest ways to enjoy fresh fruit is to make this easy rhubarb crisp recipe. It’s a true spring or summertime treat!

What’s The Difference Between A Crisp, Crumble, or Cobbler?

These spring and summertime deserts combine fruit filling with a sweet, crumbly topping that taste terrific by themselves but are even better served warm with ice cream on top.

When it’s called a crisp or crumble it typically refers to a baked fruit dessert that is topped with a mixture that generally includes a grain like oats or oatmeal mixed with brown sugar and butter. A cobbler generally refers to a baked fruit dessert topped with a batter or biscuit crust.

Easy Rhubarb Crisp Recipe

This is a very simple but delicious way to use that first spring rhubarb. The recipe is the best because it can be varied endlessly with other fruits such as raspberries, strawberries, cherries, etc. Simply substitute 1/2 of the rhubarb fruit quantity with whatever other fruit you’d like to use. It always turns out delicious!

We also like to double this recipe and find that it fits perfectly into a 13″ x 9″ standard baking dish when doubled. The crisp shown in the photo below is a double recipe in a 13″ x 9″ pan using 1/2 rhubarb and 1/2 raspberries – yum!.

Double Recipe Rhubarb – Raspberry Crisp

Grow Your Own Rhubarb (It’s So Easy)

Rhubarb is easy to grow and it’s a perennial so everyone should have a plant or two. It can be tucked into flower beds and borders and will produce edible stalks that can be harvested for about six weeks each spring. You can learn all about getting some started and growing it here: Growing Rhubarb.

Rhubarb stalks are harvested in the springtime, but that doesn’t mean you can’t make this easy rhubarb crisp recipe year-round. Simply harvest the rhubarb in spring, cut the stalks into 1/2″ pieces, and freeze (follow the directions for freezing here: Vacuum Sealing Summer Berries).

Don’t Use Rhubarb Leaves, Use The Stalks!

One important thing to realize when cooking with rhubarb is that the leaves are poisonous. So, use only the stalks – NEVER eat the leaves or feed the leaves to any livestock! You can read all about rhubarb HERE.

Rhubarb in the Flower Border

Fresh Rhubarb Crisp

Margie
This easy rhubarb crisp recipe is simple and can be varied endlessly by substituting other fruits for 1/2 the rhubarb. It's always delicious!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 6
Calories 529 kcal

Ingredients
  

For the rhubarb filling

  • 4 cups rhubarb (or 2 c. rhubarb + 2 c. other fruit, cut into 1/2" pieces)
  • 1 cup sugar
  • 1/4 cup flour
  • 1/2 teaspoon cinnamon
  • 1/3 cup water

For the topping

  • 1 cup flour
  • 1/2 cup oatmeal
  • 1 cup brown sugar
  • 1/2 cup butter (melted)

Instructions
 

  • Preheat oven to 375 degrees F.
  • Mix topping ingredients. Stir with a fork to make a crumbly mixture.
  • Mix rhubarb filling ingredients. Stir to mix well.
  • Put rhubarb mixture into a lightly greased 8 x 8 x 2 inch baking dish.
  • Sprinkle topping evenly over filling.
  • Bake, uncovered, for 35 minutes.
  • Serve warm with whipped cream or ice cream.
Nutrition Facts
Fresh Rhubarb Crisp
Amount per Serving
Calories
529
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
41
mg
14
%
Sodium
 
137
mg
6
%
Potassium
 
330
mg
9
%
Carbohydrates
 
95
g
32
%
Fiber
 
3
g
13
%
Sugar
 
70
g
78
%
Protein
 
4
g
8
%
Vitamin A
 
556
IU
11
%
Vitamin C
 
7
mg
8
%
Calcium
 
113
mg
11
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword crisp, rhubarb
Tried this recipe?Let us know how it was!


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Filed Under: Desserts

About Lesa

Lesa Wilke is a homesteader and freelance writer who loves to inspire others on their journey to more sustainable lifestyles. She accomplishes this by sharing the skills she’s learned (plus support, advice & tips) while farming goats, chickens, honeybees, and produce.

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Comments

  1. Mary-Ann says

    July 5, 2022 at 1:13 pm

    5 stars
    Easy and quick to do and so delicious!

    Reply
  2. Randy says

    June 27, 2022 at 9:56 pm

    5 stars
    Love this recipe

    Reply
  3. Kathie Waters says

    May 30, 2022 at 3:11 pm

    5 stars
    Really fabulous recipe thanks for sharing!

    Reply
  4. Andy says

    May 17, 2022 at 7:44 pm

    5 stars
    Really easy and delicious!

    Reply
  5. ingrid says

    September 11, 2020 at 8:06 pm

    Can you share the recipe in grams or oz?
    not a fan of using cups for measuring ingredients!

    Reply
    • Lesa says

      September 13, 2020 at 7:35 pm

      Hi Ingrid, I believe that 4 cups of chopped rhubarb is equivalent to about 1.3 lbs. of rhubarb. Hope that helps!

      Reply

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