Rhubarb Crisp with Crumble Topping: A Sweet & Tart Summer Classic

There’s something wonderfully nostalgic about a warm, bubbling rhubarb crisp with crumble topping fresh from the oven. It’s the kind of dessert that brings together the perfect contrast of flavours: the sharp, tangy bite of rhubarb softened by a golden, buttery, slightly sweet crumble. Whether you grew up eating this seasonal delight or you’re exploring fruit crisps for the first time, this recipe deserves a spot in your dessert rotation—especially when rhubarb is in full swing during spring and summer.

This blog post will show you exactly how to make the best rhubarb crisp—the kind with a juicy ruby-red filling and a perfectly crisp top that stays crunchy even after cooling. We’ll also share tips for selecting great rhubarb, substitutions if you want to tweak the recipe, how to store leftovers, and fun serving ideas to elevate this humble dessert into something extraordinary.

Why Rhubarb Crisp is the Perfect Dessert

Rhubarb may be known for its eye-catching red stalks and strong tartness, but when it’s balanced with sugar and topped with a crumbly mixture of butter, oats, brown sugar, and cinnamon? Pure magic.

Here’s why this dessert is loved by so many:

✅ Uses seasonal, garden-fresh ingredients
✅ Easy enough for beginners
✅ No fancy tools or techniques required
✅ Ideal for feeding a crowd
✅ Pairs beautifully with ice cream or whipped cream

It’s rustic, homey, and comforting—the kind of sweet treat you want to dig a spoon into straight away.

Ingredients You’ll Need

The beauty of a crisp is that the ingredient list is simple—yet every ingredient truly matters. Here’s what you’ll need:

For the Rhubarb Filling

• 5 cups fresh rhubarb, chopped into ½-inch pieces
• ¾ cup granulated sugar (adjust based on rhubarb tartness)
• 2 tablespoons cornstarch (for a thicker filling)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (optional but enhances flavour)

For the Crumble Topping

• 1 cup rolled oats
• ¾ cup all-purpose flour
• ½ cup brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ½ cup cold unsalted butter, cubed

Tip: If your rhubarb isn’t bright red, don’t worry—it will still taste amazing!

Step-by-Step Instructions

Step 1 — Prep Your Rhubarb

Wash the stalks thoroughly and trim off any leaves (leaves are toxic and must never be used). Chop into small pieces to ensure the filling becomes tender and jammy as it bakes.

Step 2 — Mix the Filling

In a large mixing bowl, combine the chopped rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir well so everything is evenly coated. Transfer into a greased baking dish.

Step 3 — Make the Crumble

In a separate bowl, add rolled oats, flour, brown sugar, cinnamon, and salt. Toss to combine. Add the cold cubed butter and use a pastry cutter or your hands to rub the butter into the dry ingredients until crumbly. You want a mixture with some pea-sized bits of butter—these pockets create delicious crispiness!

Step 4 — Assemble & Bake

Scatter the crumble generously over the rhubarb. Place the baking dish into a preheated 180°C (350°F) oven and bake for 40–50 minutes, until:

• The topping is golden brown and crisp
• The filling is bubbling around the edges

Step 5 — Cool & Serve

Let it cool for at least 10 minutes before serving—this allows the filling to thicken slightly.

Serving Suggestions

Your freshly baked rhubarb crisp is already sensational—but here are delightful upgrades:

• Scoop of vanilla or honey ice cream 🍦
• Freshly whipped cream
• Pour of warm custard
• A sprinkle of chopped toasted nuts
• A drizzle of maple syrup or caramel

Serving warm is ideal, but it’s also delicious chilled the next day!

Rhubarb FAQs + Helpful Tips

Q: Can I use frozen rhubarb?
Yes! But thaw first and drain excess water so your crisp doesn’t become too runny.

Q: My crumble topping seems too dry. What should I do?
Add a little extra butter—or a drizzle of melted butter over the top before baking.

Q: How do I store leftovers?
Cover and refrigerate for up to 4 days. Reheat in the oven to restore crispness.

Q: Can I make this gluten-free?
Simply swap flour for a gluten-free blend and ensure your oats are certified GF.

Variations to Try

Once you’ve mastered the classic, play around with flavours!

Rhubarb + Strawberry Crisp
Sweet strawberries mellow out acidity.

Apple & Rhubarb Crisp
Heartier texture and perfect for autumn.

Rhubarb with Orange Zest
Adds fresh citrus brightness.

Add nuts like pecans or almonds
Extra crunch and nutty complexity.

Make it vegan
Swap butter for coconut oil or vegan butter.

These adaptations keep the dessert exciting season after season.

Make Ahead & Freezer Tips

Planning ahead? Here’s how to save time:

• Prep the crumble separately and freeze for future crisps
• Assemble and freeze the entire dish unbaked; bake from frozen, adding 10 minutes extra bake time
• Bake and freeze after cooling; reheat at 160°C (325°F) until warm through

Great for dinner parties, picnics, and family gatherings!

The Perfect Summer Dessert Awaits

There’s a special satisfaction in embracing seasonal produce, and rhubarb is one of spring’s first gifts. With its jewel-toned colour and bold flavour, this rhubarb crisp with crumble topping is a celebration of simple, comforting baking that always hits the spot.

Whether you’re making it for a weekend treat, hosting friends, or topping off a backyard barbecue, expect empty plates and happy smiles. This is the kind of dessert that disappears quickly—so you might want to double the recipe!

Final Tip

If you love this recipe, save it to your favourites and share it with someone who could use a spoonful of nostalgia. And don’t forget to enjoy a warm serving yourself—preferably topped with melting ice cream!