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I don’t know if you’ve ever tried rhubarb, but let me tell you it’s delicious! I admit, not everyone likes rhubarb because it has a slightly specific flavor, but I love it!
And you, if you’re watching this recipe, I believe you love it too! So, luckily, I have something you’ll love… What? The best rhubarb recipe ever!
I learned this recipe on my own, while looking at various recipes on the Internet, and adjusted the ingredients to make the recipe perfect. Check out my recipe below and the step-by-step (simple and quick!) guide on how to make the Rhubarb recipe right now.
My Favorite Rhubarb Crisp Recipe
There are no secrets to this recipe being perfect. The only advice I can give you is to follow the recipe step by step, without changing anything.
Do not change the quantity of the ingredients I recommend, at least the first time you make the recipe. After making the recipe once, you can adjust it to your personal taste.
Ingredients:
- 5 cups rhubarb frozen or fresh, chopped;
- 3/4 cup granulated sugar;
- 1/4 cup corn starch;
- 1/2 cup butter cold, cubed;
- 1/2 cup brown sugar lightly packed;
- 1 1/2 cups rolled oats;
- 1/2 cup whole wheat flour – or all purpose.
Simple Directions:
Step 1
Preheat your oven to 375°F and lightly grease an 8×8″ or 9×9″ pan.
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In a large bowl, start by stirring together the frozen rhubarb, granulated sugar and corn starch. But, if you are using fresh rhubarb use only 2 tbsp corn starch. Pour it into the previously prepared pan.
Step 3
In a large bowl combine the butter brown sugar, oats, and flour. Keep combining until it gets crumbly (you can use a pastry cutter, a fork or even your hands). Spread it over the rhubarb and press down lightly – Be careful not to press too hard!
Step 4
Put it in the oven and let it bake for about 35-40 minutes. Make sure that the top is golden brown and the edges thick and bubbly.
Step 5
Let it sit for at least 10 minutes before serving with ice cream.
Well, it looks like we’ve reached the end! As I told you, this recipe is very simple and quick to make, don’t you think?
I truly hope you enjoyed it! Finally, I ask you to share this delicious recipe on Pinterest or Facebook (or both, if it’s not too much to ask!).
Have fun cooking!
When I read this recipe I knew it was the recipe I was looking for, lots of rhubarb, less sugar and easy topping, that could easily be made GF for my friends who are intolerant. I made it exactly to your ingredients, with just fresh rhubarb. Husband and I both loved it! I can see walnuts could be a nice addition but not necessary in my opinion, ditto the cinnamon that someone added, especially a whole tablespoon! Nice to see you suggest whole wheat flour which I did use. Great recipe and sooo easy. Thank you!!!
So glad to hear you both loved it! Fresh rhubarb really shines in this one, and I’m happy the easy topping and whole wheat flour worked well for you too. Love your thoughts on the walnuts and cinnamon – totally optional, just like you said. And great call on the gluten-free tweak for friends. Thanks so much for the kind words!
I’m going to try it today with fresh rhubarb from my garden. I’m glad you said don’t tell it yet.. so I won’t. And if we love it I’ll definitely share with Pinterest and FB
That sounds perfect! Fresh garden rhubarb will make it *even better*—can’t wait for you to try it! And yes, best to give it a taste before shouting it from the rooftops. Hope it’s a hit, and thank you for being so sweet about sharing!
Love your recipe!! So easy to make with all ingredients already in your pantry, nothing you have to run out to get.
Tried it both ways with fresh or frozen rhubarb and either way it’s a hit!!!
Served warm with a dollop of vanilla ice cream… yum
It’s a keeper.
Ahh this makes me so happy to hear! I totally agree—it’s the kind of dessert that feels fancy but uses simple pantry staples. And yes, that warm + ice cream combo? Thanks so much for trying it and sharing your results!
Loved this simple recipe that you can use with whatever fruit is in season! The last one I made I did apple, rhubarb and strawberries! My secret is to add chopped candied ginger! Yummy!
That sounds amazing! 🙂
Apple, rhubarb, and strawberries with a touch of candied ginger? Genius combo — I bet the flavor was incredible. Thanks so much for sharing your twist!