Name: Rhubarb Crisp Recipe (Without Any Other Fruit)
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Yield: 6
Cuisine: American
Ingredients: 2 1/2 cups chopped rhubarb; 1/2 cup sugar; 1 tablespoon cornstarch; 1/4 cup brown sugar; 1/4 cup granulated sugar; 1/3 cup flour; 1 cup old fashioned oats; 1/2 cup pecans (chopped); 1 teaspoon vanilla; 1/2 cup salted butter (melted)

ThisEasy Rhubarb Crisp recipeis made with no other fruit and topped with an oatmeal topping. Baked to perfection, this is one of my favorite rhubarb recipes! It’s perfect with ice cream on top.

closeup of homemade rhubarb crisp on white plate with scoop of vanilla ice cream

Rhubarb Crispis not too sweet yet hits the spot on a warm evening when you wantsomething crunchy and a little fruitywith some vanilla bean ice cream.

I love thatthis recipe uses no other fruit but rhubarb, and that really helps to highlight all that rhubarb goodness. You are going to love this recipe. (And if that isn’t quite what you’re in the mood for, maybe you’ll love myStrawberry Rhubarb CrisporApple Crumble.)

Why You’ll Love This Recipe

The contrast between the crispy topping and soft fruit is perfection.
Rhubarb is so unique and delicious – this crisp really highlights it.
The prep doesn’t take long at all. It’s a great dessert to throw in the oven while you clean up from dinner then snuggle up on the couch with while you relax!

Recipe Ingredients

For the fruit part:

Chopped rhubarb:Of course, this is the star of the show! You can use any type you have available to you (red or green) and frozen rhubarb works great too.
WhiteSugar
Cornstarch

And for the topping, you’ll need:

Brown sugar
White sugar
Flour:Flour holds everything together and thickens the topping like a crunchy crust.
Oats:The oats add a nice textured element.
Pecans:Pecans are optional, or you can use another favorite nut like walnuts.
Vanilla
Melted butter

See the recipe card below for full information on ingredients and quantities

mixing bowl with chopped pecans brown sugar and oats

How to Make Rhubarb Crisp

Step #1.Preheat oven to 375 degrees F. Spray 8×8-inch baking dish or 4-6 individual ramekins with cooking spray.

Step #3.Place rhubarb mixture in your baking dish. Place the crisp topping on top of the rhubarb in the dish. Cook for 18 to 24 minutes until golden brown.

Step #2.Combine chopped rhubarb, sugar, and cornstarch, and stir to combine. Combine the sugars, flour, oats, and pecans in another bowl; stir with fork to combine. Add vanilla and melted butter; stir until no dry powder is left.

Step #4.Let the crisp cool for 5 minutes before serving hot. Top with ice cream or whipped cream, if desired.

collage image of how to make homemade rhubarb crisp

Recipe FAQs

What is Rhubarb?

It’s one of my favorite easy go-to perennials on our farm, and I look forward to it every spring. It grows in stalks and it’s tart, like a tart cherry (which is so good in baking). And fun fact, it’s super high in vitamin C. We like to eat it raw like celery with a bit of salt on it when we aren’t turning it into our favorite rhubarb desserts.

Is Rhubarb Poisonous?

Fun fact… rhubarb leaves are poisonous. While it would take ingesting roughly 10 pounds of leaves to kill an average-size adult, small amounts will make you sick. Be sure to keep livestock and chickens out of your rhubarb patch, too — it’s not good for them either. Have no fear; the stalks are just fine.

Can I double this recipe?

Sure! Use a 9×13 pan instead of an 8×8 but it may need a few more minutes to cook if the layers are thicker.

rhubarb crisp in baking pan with serving spoon on white towel and white countertop with pecans

Tips for the Best Rhubarb Crisp

Melt the butter:My trick to making the best crisp on the block is to melt the butter and then stir it into the oat mixture. This means that you’ll never have any dry pockets of oats and flour and it bakes up extra crispy.
Use any kind of rhubarb:Rhubarb comes in lots of varieties. You’ll generally see red rhubarb, but it also comes in green. All of them taste pretty similar, so just use what you can find.
Search for rhubarb in spring:New to the rhubarb scene? Look for it at the farmers marker in mid to late spring. It’s normally one of the first bits of produce you’ll find.
Bake in individual ramekins or an 8×8 baking dish:I love serving rhubarb crisp in individual ramekins with a scoop of ice cream on top, but you can also make this recipe in an 8×8 baking dish. Do what you have! Individual is just fun, though, right?
Leave out pecans or sub another nut:Not a fan of pecans? Leave them out or sub another nut. I think they are SO good in this crisp.

closeup shot of rhubarb crisp on round white plate with scoop of vanilla ice cream

Serving Suggestions

This is a delicious dessert on its own, or to take it up a notch, pair with fresh whipped cream or vanilla bean ice cream!

How to Store a Crisp

Rhubarb crisp is best served the day it’s made. If you want to store any leftovers, let it cool completely, cover tightly with an airtight lid or plastic wrap, and store in the fridge for up to 4 days. Reheat in the oven at 350 degrees F. for 10 minutes.