Delicious rhubarb crisp, with a crunchy layer on both the top and bottom and a sweet and saucy rhubarb layer in between – it’s rhubarb perfection!
Why I love this rhubarb crisp recipe
- I think rhubarb crisp is the quintessential rhubarb dessert. It isn’t Spring until I enjoy a fresh-from-the-garden rhubarb crisp.
- That said, this rhubarb dessert is just as wonderful made with frozen rhubarb to enjoy any time of year!
- This rhubarb crisp one-ups a regular crisp with a crunchy layer on both the bottom and the top. In between, fresh chopped rhubarb is topped with a thickened sugar syrup, that cooks up into just the right amount of sweetness.
Ingredients and substitutions
A few notes about the key ingredients …
Rhubarb – you can use fresh rhubarb or frozen rhubarb for this crisp. For frozen rhubarb, measure while frozen, then place into a colander to thaw and allow the excess liquid to drain off. Pat dry before using.
Oats – large-flake, old-fashioned oats are best for this crisp, for the best texture.
Recipe tips!
You don’t need to cook this rhubarb crisp in a cast iron skillet, but if you’d like to, my skillet is 10 inches diameter across the top and 8 inches diameter across the bottom. Alternative pans that are roughly the same size would be a 9-inch round or 8-inch square pan.
Making ahead, storing and freezing
I always think crisps are best enjoyed freshly cooked, as they have the most of that “crisp” at that point. That said, you can make a bit ahead and still have a lovely dish.
Refrigerate leftovers for up to 3 days. The crisp will soften the longer it sits.
You can also freeze a baked or un-baked rhubarb crisp for up to 3 months.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Seasons and Suppers.
Get the Recipe: Skillet Rhubarb Crunch
Ingredients
- 4 cups rhubarb, fresh, chopped into 1/2-inch pieces **See Notes below for frozen rhubarb
Crunch:
- 1 1/4 cup all-purpose flour
- 1 cup large-flake rolled oats
- 1 1/4 cup light brown sugar, packed
- 1/2 cup butter, melted
- 1 tsp ground cinnamon
Syrup:
- 1 cup granulated white sugar
- 2 Tbsp cornstarch
- 1 cup water, cold
- 1 tsp vanilla
Instructions
- Preheat oven to 350F (non-covection bake). *Reduce to 325F if using a glass pan.
- Chop rhubarb and set aside. Butter an 8-inch bottom-diameter/10-inch top diameter cast iron skillet (or an 9-inch round or 8-inch square pan) and set aside.
- In a large bowl, whisk together the flour, oats, cinnamon and brown sugar. Add the melted butter and stir until all the dry ingredients are moistened.
- Scatter 1/2 of the crumb mixture over the bottom of the buttered skillet and press lightly.
- Prepare the sugar syrup by combining the sugar, cornstarch and water in a medium saucepan. Stir until well combined. Heat over medium-high heat until mixture is thick, clear and bubbly, stirring occasionally. Remove from heat and stir in vanilla.
- Add the chopped rhubarb on top of the pressed-in crumb mixture in the skillet. Pour sugar sauce evenly over the rhubarb. Top with remaining crumb mixture.
- Note: You may wish to set your baking dish on to a baking sheet, if you are using one with short sides. The sauce does bubble up and may drip over the sides).
- Bake until the edges are bubbling and crumb topping is browned, about 30-35 minutes. Serve warm with a scoop of vanilla ice cream, if you like.
Notes
More rhubarb recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Such a delicious, crispy, & gooey recipe!! I omitted a 1/4 c brown sugar and subbed 2 c rhubarb for apples and it was the most DELICIOUS combination. Put in the oven at 400 for 15 min to crisp the top then turn down to regular baking temp. So easy to make and was a dinner staple.
So glad you enjoyed it, Molly :) Thanks!
Summer or winter this has been our go to rhubarb recipe for years! Tried others but nothing compares to that wonderful saucy filling!
So glad to hear, Berthe :) Thanks so much!
Can I add strawberries as well?
Hi Amanda and sure, you can add some strawberries if you like. You might want to dial back the added sugar slightly, as the strawberries will bring a bit of sweetness. Enjoy!
My ultimate go to crisp recipe! The syrup just kicks it to the top!
So glad to hear, Marianne and I agree. Thanks :)