This Rhubarb Crisp is a celebration of sweet-tart springtime flavor, tucked under a golden, nutty topping that’s just begging for a scoop of vanilla ice cream. Whether you’re a rhubarb lover or just looking for a simple, irresistible dessert, this cozy classic is guaranteed to win you over again and again.
Why You’ll Love This Recipe
- Unbeatable Texture: The crunchy walnut-oat topping offers the perfect contrast to that luscious, bubbly rhubarb filling.
- Naturally Gluten-Free: Thanks to almond flour and rolled oats, this Rhubarb Crisp is delightfully wholesome and suitable for many dietary needs.
- Simple, No-Fuss Method: Whip this up in under an hour with basic pantry ingredients—no need for special equipment or fancy skills!
- Pure Springtime Flavor: A splash of orange juice and zest makes the rhubarb pop, turning every bite into a bright, zippy treat.
Ingredients You’ll Need
Rhubarb Crisp shines thanks to a handful of straightforward, memorable ingredients. Each component brings its own magic to the dish—fruity, tangy, crunchy, and that cozy warmth you just can’t get enough of!
- Rhubarb (2 pounds): Look for firm, vibrant stalks for the brightest flavor and lovely color—it’s the star of the show!
- Sugar (¼ cup): Just enough to sweeten the rhubarb and help it soften as it bakes.
- Cornstarch (2 tablespoons): Helps thicken those beautiful juices so you get a glossy, jammy filling rather than a soupy mess.
- Fresh Orange Juice & Zest (1 tablespoon juice, 1 teaspoon zest): Adds incredible aroma and citrusy zing, making every bite sparkle.
- Almond Flour (½ cup): This gives the topping a rich, nutty undertone and makes it a bit lighter than traditional crisps.
- Brown Sugar (½ cup): Lends warmth and caramelly notes to the crumbly topping.
- Whole Rolled Oats (½ cup): Adds chew and that irresistible crispy finish.
- Crushed Walnuts (½ cup): Toasty, crunchy, and totally addictive—plus walnuts play beautifully with rhubarb and oats.
- Cinnamon (½ teaspoon): A dash brings just enough gentle spice to tie everything together.
- Sea Salt (¼ teaspoon): A pinch sharpens the flavors and makes every element pop.
- Firm Coconut Oil or Butter (¼ cup): The fat that brings it all together—you can keep it fully plant-based or classic, whichever you prefer!
- Vanilla Ice Cream (for serving): Is there really any better match for warm Rhubarb Crisp?
Variations
Customizing your Rhubarb Crisp is half the fun! Don’t be afraid to make it your own—these ideas will help you tweak the recipe based on what you have or what you’re craving.
- Berry Boost: Add a handful of strawberries or raspberries to mellow the tanginess and infuse the filling with berry sweetness.
- Nut-Free: Omit walnuts and use extra oats or sunflower seeds in the topping for plenty of crunch without nuts.
- Make It Vegan: Stick with coconut oil for the topping and double-check that your ice cream is dairy-free for a fully plant-based treat.
- Spice It Up: Try cardamom or ground ginger for a new layer of flavor in the oat topping.
How to Make Rhubarb Crisp
Step 1: Prep Your Rhubarb Filling
Start by trimming your rhubarb stalks, pulling away any tough strings, and slicing them into bite-sized half-inch pieces. In a large bowl, combine the rhubarb with sugar, cornstarch, orange juice, and zest—then toss until everything’s evenly coated. This mix gets spread into your greased baking dish, ready to bubble up into a gorgeous, sweet-tart layer.
Step 2: Make the Crispy Topping
In a separate bowl, stir together almond flour, brown sugar, oats, walnuts, cinnamon, and sea salt. Add the firm coconut oil or butter and use your fingers to work it into the dry ingredients, gently squeezing until it forms a crumbly mixture. If it feels a bit dry, add water a few drops at a time—just enough so it starts sticking together when pinched.
Step 3: Assemble and Bake
Scatter the topping over the rhubarb mixture, then pop everything in a preheated oven at 375°F. Bake for 25 to 30 minutes, until the crisp is deeply golden and the filling is gloriously bubbly around the edges. Let it cool for just a few minutes (the hardest part, I promise!), then serve up generous spoonfuls while it’s still warm.
Pro Tips for Making Rhubarb Crisp
- Choosing Rhubarb: Young, vibrantly colored stalks are the most tender and yield the best balance of tart flavor and natural sweetness.
- Perfect Crisp Topping: For a truly irresistible texture, keep your coconut oil or butter cold and work it in with your fingers rather than a spoon—this helps form those crave-worthy, chunky crumbles.
- Prevent Sogginess: Don’t skip the cornstarch! It thickens the filling so the crisp doesn’t turn soupy.
- Make It Your Own: The crisp topping loves mix-ins—try pecans, hazelnuts, or a sprinkle of coconut flakes for a twist.
How to Serve Rhubarb Crisp
Garnishes
A classic scoop of vanilla ice cream melting into the warm Rhubarb Crisp is always a hit. For extra flair, try a dollop of lightly sweetened whipped cream, a drizzle of honey, or a sprinkle of fresh orange zest to echo the filling’s brightness.
Side Dishes
Keep things light and seasonal by serving this crisp after a spring-inspired meal—think herby salads, roast chicken, or anything with asparagus. It’s also a knockout at brunch alongside coffee and yogurt.
Creative Ways to Present
For charming individual servings, bake the Rhubarb Crisp in little ramekins or mini cast iron skillets. Or, make a festive “crisp bar” by offering bowls of different toppings—coconut, nuts, ice cream—so everyone builds their own perfect bite.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftover Rhubarb Crisp and store it in the refrigerator. It keeps beautifully for up to 4 days, and the topping stays surprisingly crisp!
Freezing
You can freeze either the unbaked assembled crisp or leftover baked portions. Wrap tightly and freeze for up to 3 months—just thaw overnight in the fridge before baking or reheating.
Reheating
To recapture that fresh-from-the-oven magic, rewarm Rhubarb Crisp in a 350°F oven for about 10 minutes (or until heated through and bubbling). The topping will toast up gorgeously!
FAQs
-
Can I use frozen rhubarb for this crisp?
Absolutely! If using frozen rhubarb, there’s no need to thaw—just toss it directly with sugar, cornstarch, and citrus and bake as directed. You may need to add 5-10 extra minutes to account for extra moisture.
-
Do I need to peel rhubarb before baking?
No, peeling isn’t usually necessary, but be sure to remove any very tough outer strings if your rhubarb is older or extra fibrous. Young stalks are generally ready to chop and go!
-
Is this Rhubarb Crisp gluten-free?
Yes, this recipe is naturally gluten-free! The topping is made with almond flour and oats, but do check your oat packaging to ensure they’re certified gluten-free if allergies are a concern.
-
Can I double the recipe for a bigger crowd?
Definitely! Simply double all the ingredients and bake in a 9×13-inch dish. You may need to add a few minutes of baking time, just watch for that bubbling filling and deeply golden top.
Final Thoughts
If you’re looking for a dessert that channels the sweetness and tang of spring and summer, this Rhubarb Crisp is it. There’s something so joyful about scooping into a warm, bubbling crisp, especially when you’ve added your own little twist. Save this recipe and share it—it’s pure, simple comfort in every bite!
Print
Rhubarb Crisp Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious Rhubarb Crisp recipe that combines the tartness of rhubarb with a sweet and crunchy almond flour topping. Serve it warm with a scoop of vanilla ice cream for the perfect dessert.
Ingredients
Rhubarb Filling:
- 2 pounds rhubarb, trimmed, tough strings removed, and cut into 1/2-inch pieces
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
Topping:
- 1/2 cup almond flour
- 1/2 cup brown sugar
- 1/2 cup whole rolled oats
- 1/2 cup crushed walnuts
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/4 cup firm coconut oil, or butter
Instructions
- Preheat the oven: Preheat the oven to 375°F and grease an 8×8-inch baking dish.
- Prepare the rhubarb: In a large bowl, toss the rhubarb with the sugar, cornstarch, and orange juice and zest. Spread evenly in the prepared baking dish.
- Make the topping: In a medium bowl, mix together the almond flour, brown sugar, oats, walnuts, cinnamon, and salt. Work in the coconut oil until the mixture crumbles. Sprinkle the topping over the rhubarb.
- Bake: Bake for 25 to 30 minutes, or until the topping is golden brown and the rhubarb is soft and bubbling.
- Serve: Remove from the oven, let cool for 5 minutes, and serve with vanilla ice cream.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
