10 Easy Rhubarb Crisp Recipes for Summer

Preheat the Oven

Position a rack in the center of the oven and preheat to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray and set aside.

Prepare the Fruit Filling

In a large mixing bowl, combine the 3 cups halved strawberries and 3 cups chopped rhubarb. Add 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, and 1 teaspoon vanilla extract.

Stir gently until all the fruit is evenly coated. Pour the fruit mixture into the prepared baking dish and spread into an even layer.

Make the Oat Topping

In a medium mixing bowl, whisk together 1 cup rolled oats, 3/4 cup all-purpose flour, 3/4 cup packed light brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt. Add the 6 tablespoons of cold cubed butter.

Using a pastry cutter or your fingertips, cut the butter into the oat mixture until it resembles coarse, clumpy crumbs with pea-sized pieces of butter throughout. Do not overwork — visible butter chunks create a crispier topping.

Assemble and Bake

Sprinkle the oat topping evenly over the fruit filling in the baking dish, covering the fruit completely. Place the dish in the preheated oven and bake at 350°F for 40 to 45 minutes, until the topping is deep golden brown and the fruit filling is bubbling vigorously around the edges and through the topping.

Rest Before Serving

Remove the crisp from the oven and let it rest on a wire rack for 10 minutes before serving. This allows the fruit filling to thicken slightly and set so it is not too runny when scooped.

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly butter or spray a 9×9-inch or equivalent 2-quart baking dish and set it aside.

Prepare Rhubarb Filling

In a large mixing bowl, combine 5 cups of sliced rhubarb, 1/2 cup dark brown sugar, 2 tablespoons cornstarch, 1 teaspoon freshly grated ginger, 1/2 teaspoon ground ginger, 1 tablespoon fresh lemon juice, and 1 teaspoon vanilla extract. Stir well until the rhubarb is evenly coated.

Transfer the filling to the prepared baking dish and spread it into an even layer.

Make Crisp Topping

In a medium mixing bowl, whisk together 1 cup rolled oats, 3/4 cup all-purpose flour, 3/4 cup dark brown sugar, 1/2 teaspoon ground ginger, 1/4 teaspoon cinnamon, and 1/4 teaspoon sea salt. Add the 1/2 cup cold cubed butter and use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse, clumpy crumbs with pea-sized pieces of butter throughout.

Stir in the 1/4 cup chopped crystallized ginger.

Assemble the Crisp

Scatter the crisp topping evenly over the rhubarb filling in the baking dish, covering the fruit completely. Gently press the topping down slightly to help it adhere.

Bake Until Golden

Place the baking dish on the center rack of the preheated 375°F oven. Bake for 40 to 45 minutes, until the topping is deep golden brown and crispy and the rhubarb filling is bubbling vigorously around the edges and through the topping.

If the topping browns too quickly, tent loosely with foil for the final 10 minutes.

Rest Before Serving

Remove the crisp from the oven and place it on a wire cooling rack. Allow it to rest for 10 minutes before serving.

This allows the filling to thicken slightly and makes it easier to scoop.

Serve and Enjoy

Scoop the warm Brown Sugar Ginger Rhubarb Crisp into bowls and top with a generous scoop of vanilla ice cream or a dollop of freshly whipped cream. Serve immediately and enjoy the contrast of the warm, tangy rhubarb filling and the crunchy, spiced topping.

Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch square or 2-quart baking dish with butter or non-stick spray and set aside.

Prepare the Filling

In a large mixing bowl, combine the 5 cups of sliced rhubarb, 1/3 cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, 1 tablespoon fresh lemon juice, and 1/2 teaspoon ground cinnamon. Stir well until the rhubarb is evenly coated.

Pour the filling into the prepared baking dish and spread into an even layer.

Mix the Topping

In a medium mixing bowl, whisk together the 1/2 cup coconut flour, 1 cup rolled oats, 1/2 cup shredded unsweetened coconut, 1/2 cup packed brown sugar, 1/4 teaspoon sea salt, and 1/2 teaspoon cinnamon until combined. Add the 6 tablespoons of cold cubed butter and use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbles.

Drizzle in 2 tablespoons of maple syrup and toss to combine.

Assemble and Bake

Sprinkle the crisp topping evenly over the rhubarb filling, covering it completely. Place the baking dish on the center rack of the preheated oven and bake at 375°F for 38 to 40 minutes, until the topping is deep golden brown and the rhubarb filling is bubbling around the edges.

Rest Before Serving

Remove the crisp from the oven and allow it to rest at room temperature for 10 minutes before serving. This resting time allows the filling to thicken slightly.

Serve warm, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream.

Preheat the Oven

Position a rack in the center of your oven and preheat to 375°F (190°C). Place a 10-inch cast iron skillet inside the oven while it preheats — this helps the fruit filling start cooking immediately when added and prevents a soggy bottom.

Prepare the Fruit

Peel and slice the peaches into 1/2-inch wedges, yielding about 3 cups. Trim and slice the rhubarb stalks into 1/2-inch pieces, yielding about 2 cups.

In a large mixing bowl, combine the peaches and rhubarb with 1/3 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract, and 1/4 teaspoon cinnamon. Toss gently until the fruit is evenly coated.

Set aside while you make the topping.

Make the Crisp Topping

In a medium mixing bowl, combine 1 cup rolled oats, 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon sea salt. Whisk together to combine.

Add 6 tablespoons of cold cubed butter and use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse, clumpy crumbs with some pea-sized pieces of butter remaining. Stir in 1/3 cup chopped pecans.

Assemble the Skillet

Carefully remove the preheated cast iron skillet from the oven using oven mitts. Pour the fruit filling directly into the hot skillet, spreading it into an even layer.

Immediately scatter the crisp topping evenly over the fruit, covering it completely from edge to edge. Do not press the topping down — leave it loose for the best crunchy texture.

Bake Until Golden

Return the skillet to the center oven rack and bake at 375°F (190°C) for 38 to 40 minutes, until the topping is deep golden brown and the fruit filling is bubbling vigorously around the edges and through the topping. If the topping browns too quickly after 25 minutes, tent loosely with aluminum foil for the remaining bake time.

Rest Before Serving

Remove the skillet from the oven and place it on a heat-safe surface or trivet. Allow the crisp to rest for 10 minutes before serving — this allows the bubbling fruit filling to thicken slightly so it doesn’t run when scooped.

Serve warm directly from the skillet topped with a scoop of vanilla ice cream or a dollop of whipped cream.

Preheat the Oven

Position a rack in the center of the oven and preheat to 350°F (175°C). Lightly butter a 9×9-inch baking dish or a 2-quart baking dish and set aside.

Prepare Rhubarb Filling

In a large mixing bowl, combine 5 cups of chopped rhubarb with 1/3 cup honey, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1 tablespoon fresh lemon juice. Stir well until the rhubarb is evenly coated and the cornstarch is fully dissolved.

Pour the filling into the prepared baking dish and spread it into an even layer.

Make the Crisp Topping

In a medium mixing bowl, combine 1 cup rolled oats, 3/4 cup sliced almonds, 1/2 cup all-purpose flour, 1/3 cup packed light brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine sea salt. Stir to combine.

Add 6 tablespoons melted butter, 1/4 cup honey, and 1/4 teaspoon almond extract. Mix with a fork or your hands until the mixture forms clumps and all dry ingredients are moistened.

Assemble and Bake

Scatter the crisp topping evenly over the rhubarb filling, covering it completely and pressing gently so the topping adheres in a loose layer. Place the baking dish on the center oven rack and bake at 350°F for 40 to 45 minutes, until the topping is deep golden brown and the rhubarb filling is bubbling around the edges and through the topping.

Rest Before Serving

Remove the crisp from the oven and let it rest on a wire rack for 10 minutes. This allows the filling to thicken slightly and makes it easier to scoop and serve without the filling running.

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Preheat and Prepare Pan

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides to create handles for easy removal.

Lightly grease the exposed short sides of the pan.

Cook the Filling

In a medium saucepan over medium heat, combine the blueberries, rhubarb pieces, granulated sugar, cornstarch, lemon juice, and lemon zest. Stir to combine.

Cook for 8-10 minutes, stirring frequently, until the rhubarb has softened, the blueberries have burst, and the mixture has thickened to a jammy consistency. Remove from heat, stir in the vanilla extract, and set aside to cool slightly.

Make Oat Mixture

In a large mixing bowl, whisk together the flour, rolled oats, brown sugar, cinnamon, nutmeg, and salt until evenly combined. Add the cold cubed butter and use a pastry cutter (or your fingertips) to cut the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbles with some larger clumps.

If using nuts, stir them in now. The mixture should hold together when pressed but still feel crumbly.

Press the Crust

Reserve 1 1/2 cups of the oat crumble mixture for the topping. Pour the remaining mixture into the prepared baking pan and press it firmly and evenly into the bottom using the back of a measuring cup or your hands to form a compact, even crust layer about 1/2 inch thick.

Assemble the Bars

Pour the slightly cooled blueberry rhubarb filling evenly over the pressed crust, spreading it to the edges with a spatula. Sprinkle the reserved 1 1/2 cups of oat crumble topping evenly over the filling, breaking up any very large clumps so the topping is distributed in varied-sized pieces.

Bake Until Golden

Bake in the preheated 350°F oven for 40-45 minutes, until the topping is deep golden brown and the filling is bubbling around the edges. If the topping browns too quickly after 30 minutes, tent loosely with foil.

Remove from the oven and place the pan on a wire rack.

Chill Before Cutting

Allow the bars to cool completely in the pan at room temperature for about 30 minutes, then transfer to the refrigerator and chill for at least 1 hour. This chilling step is essential for the filling to fully set so the bars hold their shape when cut.

Once chilled, use the parchment overhang to lift the slab out of the pan, place on a cutting board, and slice into 16 bars.

Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch square or round baking dish with a small amount of coconut oil and set aside.

Prepare the Filling

In a large mixing bowl, combine the 5 cups of sliced rhubarb, 1/3 cup maple syrup, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, and a pinch of sea salt. Toss everything together until the rhubarb is evenly coated.

Pour the filling into the prepared baking dish and spread it into an even layer.

Make the Crisp Topping

In a medium mixing bowl, whisk together the rolled oats, all-purpose flour, brown sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon sea salt. Add the cold coconut oil pieces and use a pastry cutter or your fingertips to work the oil into the dry ingredients until the mixture resembles coarse, clumpy crumbs with pea-sized pieces of fat throughout.

Drizzle in the 2 tablespoons of maple syrup and stir until the topping just comes together.

Assemble and Bake

Scatter the crisp topping evenly over the rhubarb filling, covering it completely. Place the baking dish on the center rack of the preheated oven and bake at 375°F (190°C) for 40 to 45 minutes, until the topping is deep golden brown and the rhubarb filling is bubbling around the edges and through the topping.

Rest and Serve

Remove the crisp from the oven and allow it to rest at room temperature for 10 minutes before serving. This resting time allows the filling to thicken slightly.

Serve warm on its own or topped with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream.

Preheat the Oven

Preheat your oven to 375°F (190°C). Place six 6-ounce ramekins on a rimmed baking sheet lined with parchment paper or foil to catch any drips during baking.

Set aside.

Prepare Vanilla Rhubarb Filling

In a large mixing bowl, combine the sliced rhubarb, granulated sugar, cornstarch, lemon juice, and 1/4 teaspoon sea salt. Split the vanilla bean lengthwise and use the back of a small knife to scrape out the seeds.

Add the vanilla seeds to the rhubarb mixture and stir everything together until the rhubarb is evenly coated. Set aside while you prepare the topping.

Make Crisp Topping

In a medium mixing bowl, whisk together the rolled oats, all-purpose flour, brown sugar, cinnamon, and 1/4 teaspoon sea salt. Add the cold cubed butter and vanilla extract.

Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse, clumpy crumbs with pea-sized pieces of butter throughout. Do not overwork — the butter chunks create a flaky, golden topping.

Fill the Ramekins

Divide the rhubarb filling evenly among the six prepared ramekins, filling each about three-quarters full. The rhubarb will release juice as it bakes, so leave a little headspace to prevent overflow.

Add Topping and Bake

Distribute the oat crisp topping evenly over each ramekin, pressing it gently so it covers the rhubarb in a loose, even layer. Transfer the baking sheet with all six ramekins to the preheated 375°F oven and bake for 32 to 35 minutes, until the topping is deep golden brown and the rhubarb filling is bubbling around the edges.

Rest Before Serving

Remove the baking sheet from the oven and let the mini crisps rest on a wire cooling rack for 10 minutes. This resting time allows the bubbling filling to settle and thicken slightly so it doesn’t run when served.

Serve Warm

Serve each mini crisp warm directly in its ramekin, topped with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The contrast of the warm, tangy rhubarb and crunchy vanilla-scented topping with cold ice cream is the ultimate finish.

Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly butter a 9-inch square baking dish or a 2-quart baking dish of similar size and set aside.

Prepare the Rhubarb

Wash and dry the rhubarb stalks, then trim the ends. Cut the stalks into 1/2-inch pieces to yield about 5 cups.

Add the rhubarb to a large mixing bowl.

Make the Filling

To the bowl of rhubarb, add 2/3 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon zest, 2 tablespoons fresh lemon juice, 1/2 teaspoon ground cardamom, and 1/4 teaspoon vanilla extract. Toss everything together until the rhubarb is evenly coated.

Pour the filling into the prepared baking dish and spread into an even layer.

Mix the Crisp Topping

In a medium mixing bowl, combine 1 cup rolled oats, 3/4 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/2 teaspoon ground cardamom, 1/4 teaspoon cinnamon, and 1/4 teaspoon sea salt. Stir to combine.

Add 6 tablespoons cold cubed butter and use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse, clumpy crumbs with pea-sized pieces of butter throughout. Stir in 2 tablespoons sliced almonds.

Assemble and Bake

Scatter the crisp topping evenly over the rhubarb filling, covering it completely without pressing down. Place the baking dish on the center rack of the preheated 375°F oven and bake for 40 to 45 minutes, until the topping is deep golden brown and the rhubarb filling is bubbling up around the edges and through the topping.

Rest Before Serving

Remove the crisp from the oven and allow it to rest on a wire rack for 10 minutes before serving. This allows the filling to thicken slightly and makes it easier to scoop.

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray and set aside.

Prepare the Filling

In a large mixing bowl, combine the sliced rhubarb and diced mango. Add the granulated sugar, cornstarch, fresh lime juice, lime zest, ground ginger, and ground cardamom.

Toss everything together until the fruit is evenly coated. Pour the filling into the prepared baking dish and spread it into an even layer.

Make the Crisp Topping

In a medium mixing bowl, combine the rolled oats, all-purpose flour, light brown sugar, shredded coconut, salt, and ground cinnamon. Stir to mix.

Add the cold cubed butter and use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse, clumpy crumbs with pea-sized pieces of butter throughout. Stir in the chopped macadamia nuts if using.

Assemble and Bake

Sprinkle the crisp topping evenly over the fruit filling in the baking dish, covering it completely. Place the dish in the preheated oven and bake at 350°F (175°C) for 45 minutes, or until the topping is deep golden brown, the coconut is toasted, and the fruit filling is bubbling around the edges.

Rest Before Serving

Remove the crisp from the oven and allow it to rest at room temperature for 10 minutes. This allows the filling to thicken slightly and makes it easier to serve.

Spoon into bowls and top with a scoop of vanilla ice cream or a dollop of whipped cream.