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This buttery rhubarb crisp is here to celebrate the start of rhubarb season! Think of stewed rhubarb (with a touch of vanilla) and a buttery oatmeal cookie coming together to form a wholehearted dessert. Anyone?

Rhubarb crisp in a skillet with a scoop of vanilla ice cream and a spoon


Why you should try this recipe

  • Bursting with bright rhubarb flavor and buttery and crunchy (thanks to old-fashioned rolled oats). A perfect combination of stewed fruits and crispy oatmeal cookies!
  • Quick and easy to make – it requires only 7 ingredients and takes 15 minutes to assemble (the rest is baking time). Plus, it doesn’t require any fancy equipment.
  • This is the perfect recipe to celebrate the beginning of the rhubarb season. Rhubarb lovers, try it out!

rhubarb pieces, light brown sugar, rolled oats, flour, vanilla powder, butter cubes and salt

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The 7 ingredients you’ll need

  • Rhubarb stalks – with their zing, freshness, and very unique flavor profile.
  • Light brown sugar – brings a subtle caramel flavor.
  • Vanilla powder – for its sweetness, depth of flavor and help bring out the rhubarb’s flavors.
  • Unsalted butter, preferably cultured butter – for a crunchy and buttery crisp.
  • Rolled oats (also called old-fashioned oats) – for their nuttiness and slightly chewy texture.
  • All-purpose flour – is the best type of flour to ensure the crisp is actually crispy!
  • Salt – acts as a flavor enhancer in the rhubarb crisp.

Substitution and veganizing this recipe

  • If you don’t have vanilla powder on hand: substitute the light brown sugar and vanilla powder with 2 tablespoons (25 g) of vanilla sugar. The vanilla flavor will be more subtle but it does the trick!
  • If you wish to veganize this Old-Fashioned Rhubarb Vanilla Crisp, just replace the unsalted cultured butter with the plant-based unsalted butter of your choice.

How to make Rhubarb Crisp?

Start by making the crisp topping.

Note: you can either use your hands (my preferred choice here) or the flat beater of your stand mixer to combine the ingredients.

  • Preheat the oven to 375°F (190°C).
  • Add flour, light brown sugar, rolled oats, and salt in a mixing bowl. Stir until well combined.
  • Add the cold butter cubes and combine the ingredients until they resemble chunky breadcrumbs. I like keeping some bigger chunks to create an extra layer of crispiness.
  • Set aside.

Prepare the rhubarb.

  • Wash the rhubarb stalks thoroughly under cold water.
  • In a vast majority of cases (when the rhubarb is store-bought), no need to peel it. However, in some instances (mostly for home-grown rhubarb), the skin can be pretty thick. In this case, you can peel the tougher parts for a smoother result.
  • Cut the rhubarb stalks into 1-inch (2.5 cm) pieces.
  • Transfer the pieces to a 10-inch (26 cm) skillet or an 11 x 7-inch (28 x 18 cm) rectangular baking pan.
pieces of raw rhubarb in a cast iron skillet

Make the rhubarb filling.

  • Sprinkle with 2 tablespoons (25 g) of light brown sugar.
  • Sprinkle with ½ teaspoon of vanilla powder.
  • Add 3 and ½ tablespoons (50 g) of cold butter cubes, and spread evenly. 

Assemble the old-fashioned rhubarb crisp.

  • Add the crisp topping on top of the filling. Spread until the rhubarb filling is evenly covered.

  • Bake for 45-50 minutes or until the crisp topping is golden brown and the rhubarb is soft and bubbling beneath.
  • Let it cool down, and enjoy it slightly warm with a scoop of vanilla ice cream or a dollop of clotted cream!
old fashioned vanilla rhubarb crisp in a skillet out if the oven

Nim Keys – Useful Tips

  1. In most cases (when the rhubarb is store-bought), there is no need to peel it. However, in some instances (mostly for home-grown rhubarb), the skin might be thick. In this case, you can peel the tougher parts for a smoother result.
  2. The proportions of this recipe are for a 10-inch skillet (26 cm) or 11×7 inch (28×18 cm) rectangular baking pan and serve 6-8 servings. Feel free to divide the recipe in half if you are having a date night or a smaller crowd over.
rhubarb crisp in a skillet with a scoop of vanilla ice cream and a spoon

FAQ

Can I use frozen rhubarb pieces instead of fresh rhubarb?

Absolutely! Add the frozen rhubarb directly from the freezer to the recipe. No need to thaw the rhubarb. Note that you might need to slightly increase the baking time.

How long does this rhubarb crisp keep?

Leftovers can be stored in the fridge in an airtight container for up to 3 days.

Can I reheat the leftover rhubarb crisp to enjoy it warm?

Yes! Preheat the oven to 375°F (190°C) and reheat leftovers in an oven-safe dish for 10-15 minutes, or until heated. Enjoy with a scoop of vanilla ice cream.


old-fashioned rhubarb vanilla crisp with a scoop of ice cream in a bowl with a spoon

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Rhubarb crisp in a skillet with a scoop of vanilla ice cream and a spoon

Buttery Rhubarb Crisp

This buttery rhubarb crisp is here to celebrate the start of rhubarb season! Think of stewed rhubarb (with a touch of vanilla) and a buttery oatmeal cookie coming together to form a wholehearted dessert.
5 from 3 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine French
Servings 6 -8

EQUIPEMENT

  • Mixing Bowl
  • Cast Iron Skillet
  • Kitchen Knife

INGREDIENTS
 

For the crisp topping

  • 1 ¾ cups (150 g) rolled oats (also called old-fashion oats)
  • ¾ cup (175 g) light brown sugar
  • 1 ¼ cups (150 g) all-purpose flour
  • 1 scant cup (200 g) cold butter cut into 1 inch (2.5 cm) cubes (scant meaning just a little less than a whole cup)
  • ¼ teaspoon flaky sea salt

For the rhubarb filling

  • 35.5 ounces (1 kg) rhubarb cut into 1 inch (2.5 cm) pieces
  • 2 tablespoons (25 g) light brown sugar
  • ½ teaspoon vanilla powder
  • 3 ½ tablespoons (50 g) cold unsalted butter cut into ½ inch (1 cm) cubes

INSTRUCTIONS

  • Preheat the oven to 375°F (190°C).

Make the crisp topping:

  • Note: you can either use your hands (my preferred choice here) or the flat beater of your stand mixer to combine the ingredients together. 
  • In a mixing bowl, add flour, light brown sugar, rolled oats, and salt. Stir until well combined.
  • Add the cold butter cubes and combine the ingredients until they resemble chunky breadcrumbs. I like keeping some bigger chunks to create an extra layer of crispiness.
  • Set aside.

Make the rhubarb filling:

  • Wash the rhubarb stalks thoroughly and cut them into 1-inch (2.5 cm) pieces.
  • Transfer the rhubarb pieces to a 10-inch (26 cm) skillet or 11x7 inch (28x18 cm) rectangular baking pan.
  • Sprinkle light brown sugar, and vanilla powder on top of the rhubarb.
  • Add the cold butter cubes, and spread evenly.

Assemble and bake the rhubarb crisp:

  • Add the crisp topping on top of the filling. Spread until the rhubarb filling is evenly covered.
  • Bake for 45-50 minutes or until the crisp topping is golden brown and the rhubarb soft and bubbling beneath.
  • Let it cool down and enjoy slightly warm with a scoop of vanilla ice cream or a dollop of clotted cream!

NIM KEYS - USEFUL TIPS

  1. In a vast majority of cases (when the rhubarb is store-bought), no need to peel it. However, in some instances (mostly for home-grown rhubarb), the skin can be pretty thick. In this case, you can peel the tougher parts for a smoother result.
  2. If you don't have vanilla powder on hand: substitute the light brown sugar and vanilla powder with 2 tablespoons (12 g) of vanilla sugar. The vanilla flavor will be more subtle, but it does the trick!
  3. If you wish to veganize this Old-Fashioned Rhubarb Crisp, just replace the unsalted cultured butter with the plant-based unsalted butter of your choice.
  4. The proportions of this recipe are for a 10-inch skillet (26 cm) or 11×7-inch (28x18 cm) rectangular baking pan and serve 6-8 servings. Feel free to divide the recipe in half if you are having a date night or a smaller crowd over.

NUTRITION

Calories: 399kcalCarbohydrates: 74gProtein: 7gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 18mgSodium: 168mgPotassium: 640mgFiber: 6gSugar: 33gVitamin A: 379IUVitamin C: 13mgCalcium: 189mgIron: 3mg
Keyword crisp topping with oats, rhubarb crisp, rhubarb crumble, rhubarb dessert, rhubarb vanilla crisp, rolled oats
Did you make this recipe?Don't forget the last step! Leave a comment below to let me know how it went!

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Recipe Rating




6 Comments

  1. 5 stars
    Recette facile, moelleux et croustillant !
    Bravo Ninon et merci pour les photos du site toujours superbes qui donnent envie de faire toutes les recettes !

  2. 5 stars
    I love rhubarb crisp! This recipe made my day…and week! It’s even better the next day all warmed up.

    1. 100%! When the flavors have infused, this is even tastier! Thanks for the lovely comment and rating Jen 🙂

  3. 5 stars
    Amatrice sans limite de la rhubarbe (j ai utilisé de la rhubarbe congelée) j ai adore cette recette simple facile à réaliser. Quel délice !
    Encore une fois merci Ninon