Easy Classic Rhubarb Crisp Recipe with Video

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Rhubarb crisp recipe 9 x 13: This easy, classic dessert is perfect for spring. Watch the video and enjoy a delicious, family-friendly treat in no time!

crumble topping on rhubarb crisp in 9x13 pan and a spoon of rhubarb crisp Easy Rhubarb Dessert Recipe

I was delighted when a friend gifted me a bunch of rhubarb in early spring. Making a mental note to make sure to plant some of my own rhubarb for next year, and I got to the kitchen right after that. I make several different recipes with rhubarb, but whit simple rhubarb crips recipe made in a 9×13 pan is simple and delicious. You can make this rhubarb crips very fast and the whole family will enjoy having some. You can also adjust the amount of sugar in this recipe, and take it from a dessert recipe to a healthy snack.

spoon full of rhubarb crisp

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Why You’ll Love This Recipe

  • This is Rhubarb crisp recipe made in a 9 x 13 pan is so easy to make. It requires only very basic ingredients that you probably already have in your pantry
  • It is also very fast to make this rhubarb crisp recipe. You simply mix things up and pop in the oven for 45mins
  • Rhubarb has a number of nutritional benefits that this recipe allows you to harness 

Ingredients 

  • 5 cups rhubarb
  • 3 tbs flour
  • 1 cup sugar 
  • 1 1/2 cup flour
  • 1 cup old fashioned oats
  • 1 cup butter

Instructions

  1. First thing, wash the cups of rhubarb thoroughly and cut the stems into 1/2-inch pieces. Discard the rhubarb leaves.
  2. In a medium bowl, combine the 5 cups of rhubarb with 3 tablespoons flour and 1 cup sugar. Pour into the bottom of a 9 x 13 pan and spread evenly in the bottom of the baking dish.
  3. Make the crisp topping: Using a large bowl, mix together the flour and oats. Grate in the butter using a garter until the mixture looks like course oats. Alternatively, you can use a pastry blender.
  4. Sprinkle the crumble topping over the fruit mixture and gently pat down.
  5. Bake at 350F (175C) degree oven for approximately 45 minutes. The juices should be bubbling around the edges and it should be golden brown.
  6. You can serve hot or cold, with a scoop of ice cream, whipped cream of topped with yogurt. 
chopped up rhubarb in 9x13 pan for rhubabr crisp recipe

FAQ

Do I need to peel the rhubarb before using it in a crisp?

No, you do not need to peel rhubarb. Simply wash the stalks thoroughly, trim the ends, and cut them into pieces. The skin is thin and will soften during baking.

Can I use frozen rhubarb to make rhubarb crisp?

Yes, you can use frozen rhubarb. If using frozen rhubarb, do not thaw it before using it in the recipe. You may need to bake the crisp a bit longer to account for the extra moisture.

How do I prevent the rhubarb filling from being too watery?

To prevent a watery filling, you can mix the rhubarb with a thickening agent like cornstarch or flour. This will help absorb some of the juices released during baking.

Can I add other fruits to rhubarb crisp?

Yes, rhubarb pairs well with many fruits. Common additions include strawberries, apples, and blueberries. Adjust the sugar and thickening agent as needed based on the fruit’s sweetness and juiciness.

How sweet should the rhubarb filling be?

Rhubarb is quite tart, so it requires a good amount of sugar to balance its flavor. This recipe calls for 1 cup of sugar for the filling, but you can adjust this based on your taste preferences.

How do I know when my rhubarb crisp is done?

Rhubarb crisp is done when the filling is bubbling around the edges and the topping is golden brown and crispy. This usually takes about 35-45 minutes in a 350°F (175°C) oven.

What can I serve with rhubarb crisp?

Rhubarb crisp is delicious on its own, but it can also be served with vanilla ice cream, whipped cream, or a dollop of yogurt.

Can I make a gluten-free rhubarb crisp?

Yes, you can make a gluten-free rhubarb crisp by using gluten-free oats and a gluten-free flour blend in the topping.

crumble topping on rhubarb crisp in 9x13 pan

Tips

  1. Use fresh rhubarb for the best flavor. When selecting rhubarb at the grocery store or from your rhubarb plant, look for firm, crisp stalks.
  2. Rhubarb season typically runs from spring to early summer, so take advantage of the fresh produce during this time.
  3. If making strawberry rhubarb crisp, mix equal parts of rhubarb and sweet strawberries for a perfect balance of tart and sweet.
  4. If you prefer a tangy rhubarb taste, use less sugar.
  5. Add 1 tablespoon of lemon juice and 1 teaspoon of cinnamon to the fruit mixture to enhance the flavor.
  6. For a thicker fruit filling, mix in 1-2 tablespoons of cornstarch or purpose flour.
  7. Serving Suggestions:
    • Serve the rhubarb crisp warm with a big scoop of vanilla ice cream or a dollop of whipped cream.
    • This dessert is also great as rhubarb bars when cut into squares and served at room temperature.
rhubarb crisp in a pan

Easy Classic Rhubarb Crisp Recipe with Video

Yield: 12
Cook Time: 45 minutes
Total Time: 45 minutes

Rhubarb crisp recipe 9 x 13: This easy, classic dessert is perfect for spring. Watch the video and enjoy a delicious, family-friendly treat in no time!

Ingredients

  • 5 cups rhubarb
  • 3 tbs flour
  • 1 cup sugar
  • 1 1/2 cup flour
  • 1 cup old fashioned oats
  • 1 cup butter

Instructions

  1. First thing, wash the cups of rhubarb thoroughly and cut the stems into 1/2-inch pieces. Discard the rhubarb leaves.
  2. In a medium bowl, combine the 5 cups of rhubarb with 3 tablespoons flour and 1 cup sugar. Pour into the bottom of a 9 x 13 pan and spread evenly in the bottom of the baking dish.
  3. Make the crisp topping: Using a large bowl, mix together the flour and oats. Grate in the butter using a garter until the mixture looks like course oats. Alternatively, you can use a pastry blender.
  4. Sprinkle the crumble topping over the fruit mixture and gently pat down.
  5. Bake at 350F (175C) degree oven for approximately 45 minutes. The juices should be bubbling around the edges and it should be golden brown.
  6. You can serve hot or cold, with a scoop of ice cream, whipped cream of topped with yogurt. 

Notes

Tips

  • Use fresh rhubarb for the best flavor. When selecting rhubarb at the grocery store or from your rhubarb plant, look for firm, crisp stalks.
  • Rhubarb season typically runs from spring to early summer, so take advantage of the fresh produce during this time.
  • If making strawberry rhubarb crisp, mix equal parts of rhubarb and sweet strawberries for a perfect balance of tart and sweet.
  • If you prefer a tangy rhubarb taste, use less sugar.
  • Add 1 tablespoon of lemon juice and 1 teaspoon of cinnamon to the fruit mixture to enhance the flavor.
  • For a thicker fruit filling, mix in 1-2 tablespoons of cornstarch or purpose flour.

Serving Suggestions:

  • Serve the rhubarb crisp warm with a big scoop of vanilla ice cream or a dollop of whipped cream.
  • This dessert is also great as rhubarb bars when cut into squares and served at room temperature

Storage

1. Short-Term Storage:

  • At Room Temperature: If you plan to eat the crisp within a day, you can store it at room temperature. Cover the dish with foil or plastic wrap to keep it fresh.
  • In the Refrigerator:For longer storage (up to 3 days), store the rhubarb crisp in the refrigerator.
  • Cover or Transfer: Cover the baking dish with foil or plastic wrap, or transfer the crisp to an airtight container.
  • Reheating: When ready to eat, reheat individual servings in the microwave for 30-60 seconds or the entire dish in the oven at 350°F (175°C) for about 15 minutes until warmed through.

2. Long-Term Storage:

  • Freezing:
  • Before Baking:If you want to prepare rhubarb crisp ahead of time and freeze it before baking, assemble the crisp and cover it tightly with plastic wrapand foil. Label it with the date and freeze for up to 3 months.
  • Baking from Frozen: When ready to bake, remove the plastic wrap, cover with foil, and bake at 350°F (175°C) for about 50-60 minutes. Remove the foil for the last 10-15 minutes to allow the topping to crisp up.
  • After Baking:To freeze leftover baked rhubarb crisp, let it cool completely. Wrap it tightly with plastic wrapand then foil, or transfer it to an airtight container. Freeze for up to 3 months.
  • Reheating from Frozen: Thaw the crisp in the refrigerator overnight. Reheat in a 350°F (175°C) oven for about 20 minutes or until warmed through. You can also reheat individual servings in the microwave.

Nutrition Information:
Yield: 12 Serving Size: 7
Amount Per Serving: Calories: 300Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 41mgSodium: 125mgCarbohydrates: 37gFiber: 2gSugar: 17gProtein: 3g

Nutrition information is calculated automatically and may not always be accurate, especially calories.

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This article may contain affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. You can read the full disclosure policy.

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