Rhubarb Crisp with Golden Crumble and Juicy Tart Filling

Why I’ll Love This Recipe

I love how the tart natural flavor of rhubarb transforms into something delightful when baked, thanks to the juicy filling balanced by a crisp, buttery topping. It’s easy to make, warm and comforting, and always pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Filling

• Rhubarb, chopped

• Sugar (white or a mix with brown sugar depending on preference)

• Cornstarch or flour (to thicken the filling)

• Orange juice and/or zest (optional, for bright citrus notes)

Crumb topping

• Rolled oats

• Brown sugar and/or granulated sugar

• Flour

• Butter or coconut oil (cold and firm)

• Optional: nuts (like walnuts or pecans), cinnamon, sea salt for extra depth of flavor and crunch

Directions

1. I preheat the oven to 350–375°F (175–190 °C) and generously grease an 8×8- or 9×9-inch baking dish.

2. I toss the chopped rhubarb with sugar and a thickener like cornstarch or flour, plus citrus elements if I’m using them, then spread it evenly in the dish.

3. I prepare the crumble by combining oats, sugars, flour, optional nuts and spices, then work in cold butter until the mixture resembles coarse crumbs.

4. I sprinkle the crumble evenly over the rhubarb layer.

5. I bake until the topping turns golden and the filling bubbles around the edges—about 25–30 minutes at 375°F, or 35–45 minutes at 350°F. If needed, I cover the top with foil to avoid over-browning.

Servings and timing

This recipe serves about 6. Prep time is around 15 minutes, with bake time ranging from 25 to 45 minutes depending on oven temperature—a total of 30 to 60 minutes.

Variations

• I like to stir in orange zest or candied ginger for a fragrant boost.

• If I want extra crunch and texture, I add chopped pecans or walnuts to the crumble.

• I sometimes swap a portion of rhubarb with strawberries, blueberries, or raspberries for a sweeter, mixed berry version.

Storage/reheating

I store leftovers covered in the fridge for up to 3–4 days. To reheat, I warm servings in the oven or microwave until heated through—adding a little extra crumble if needed to refresh the topping.

FAQs

Can I use frozen rhubarb?

Absolutely—I thaw it and drain excess liquid, though I might bake slightly longer to allow moisture to evaporate.

How do I prevent sogginess in the topping?

I make sure to bake long enough until the topping is golden and the filling is bubbling, and I use oats or nuts for better crunch.

Can I make this ahead?

Yes—I can assemble it ahead of time, refrigerate, and bake when ready—just add a few extra minutes to the baking time.

What should I serve it with?

I love serving it warm with vanilla ice cream, whipped cream, or crème fraîche.

Is rhubarb technically a vegetable?

Yes—technically it’s a vegetable, though I use it in sweet dishes. Its natural tartness makes it a great match with sugar and baking.

Conclusion

I’ve discovered that this Rhubarb Crisp with Golden Crumble is pure seasonal magic—the vibrant, tart filling melts with sugary juices, while the buttery, toasty crumble balances it perfectly. It’s quick, comforting, and effortlessly festive—ideal for mid-spring gatherings or any time I want dessert with character and warmth.