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    Home » Recipes » Sweet Recipes

    Rhubarb Crisp

    May 28, 2014 | by Jennifer | Last Updated: Apr 1, 2022

    Jump to Recipe

    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!

    Skillet Rhubarb Crunch

    I think is the quintessential rhubarb dish and for me, it isn't Spring until I enjoy a fresh-from-the-garden rhubarb crisp.

    This rhubarb crisp one-ups a 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 in to just the right amount of sweetness.

    I haven't made this dish with frozen rhubarb, but my experience says it should work just fine, though made need a bit more cooking time to cook off the extra moisture from the frozen rhubarb.

    Skillet Rhubarb Cisp - with a crunch layer on both the top and bottom and sweet, saucy rhubarb in between, this is rhubarb perfection | Seasons and Suppers

    rhubarb crisp in cast iron skillet

    Rhubarb Crisp

    The perfect way to enjoy Spring rhubarb! This dish has a crunch layer on both the bottom and the top. In between is fresh rhubarb cooked in a sweet sugar syrup. You can bake this in an 8x8-inch baking dish as well.
    Author: Jennifer
    5 stars from 4 ratings
    Print it Pin it + Collection Go to Collections Share by Email
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Dessert
    Servings 8 servings

    Ingredients
     

    • 4 cups rhubarb, fresh, chopped into 1/2-inch pieces

    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
    Prevent screen from going dark

    Instructions
     

    • Chop rhubarb and set aside. Butter an 8-inch skillet (or 8-inch round or 7x11-inxh oven-proof baking disand set aside. Pre-heat oven to 350° F.
    • 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 pressed-in crumb mixture in the skillet. Pour sugar sauce evenly over rhubarb.Top with remaining crumb mixture.
    • Bake at 350° F until edges are bubbling and crumb topping is browned, about 30-35 minutes. (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). Serve warm with a scoop of vanilla ice cream, if you like.

    Notes

    Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

    Nutrition

    Sodium: 114mg | Calcium: 96mg | Vitamin C: 4.9mg | Vitamin A: 415IU | Sugar: 59g | Fiber: 2g | Potassium: 278mg | Cholesterol: 30mg | Calories: 461kcal | Saturated Fat: 7g | Fat: 12g | Protein: 4g | Carbohydrates: 85g | Iron: 1.7mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Dessert
    Cuisine American, Canadian
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Amanda says

      June 25, 2021 at 10:37 am

      Can I add strawberries as well?

      Reply
      • Jennifer says

        June 25, 2021 at 10:56 am

        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!

        Reply
    2. Marianne Hsieh says

      April 11, 2020 at 11:12 pm

      5 stars
      My ultimate go to crisp recipe! The syrup just kicks it to the top!

      Reply
      • Jennifer says

        April 12, 2020 at 10:43 am

        So glad to hear, Marianne and I agree. Thanks :)

        Reply
    3. Daena says

      August 09, 2018 at 4:57 pm

      5 stars
      This skillet rhubarb crisp is absolutely delicious! I substituted the butter for a vegan butter, arrowroot powder for cornstarch & used maple oat granola because I didn't have rolled oats on hand. SO GOOD! I had to broil at the end to crisp up the top after the recommended baking time. It just slid right out of the cast-iron, amazing. This no doubt will become a go-to summer dessert in our house!

      Reply
      • Jennifer says

        August 09, 2018 at 8:54 pm

        So glad you enjoyed it, Daena :) Thanks!

        Reply
    4. Irene says

      July 23, 2018 at 3:40 pm

      5 stars
      Good-bye old rhubarb crisp receipes.
      I realize I commented a year ago but couldn’t pass up not saying “thank you” again.
      THIS IS IT!! So yummy!!

      Reply
      • Jennifer says

        July 24, 2018 at 7:41 am

        Thanks so much, Irene :)

        Reply
    5. Irene (former Ontarian, now PEI) says

      June 24, 2017 at 8:56 am

      Recently make this receipe and it was delicious! Loved the double crisp layers.
      Used my cast iron skillet & it was full! Thought it might bubble up so I followed your advice. Didn't need to worry.
      Served it warm the first day & then just took the portions needed after being at room temperature for an hour or so. We found the flavour improved with age.
      Will become a repeat receipe for sure!

      Reply
      • Jennifer says

        June 24, 2017 at 9:09 am

        So glad you enjoyed it. Double crunch is always good in my book :)

        Reply
    6. Theresa says

      July 03, 2014 at 3:23 pm

      5 stars
      It looks amazing. I'm going to do one to go with the apple pie for the 4th. Will it be as good if I assemble it today and bake it tomorrow?

      Reply
      • Jennifer says

        July 03, 2014 at 3:27 pm

        Hi Theresa. I would make the components ahead and store them separately, then just put them together before baking. I'd be worried that the crumble might get soggy if assembled ahead.

        Reply
    7. Renee says

      June 09, 2014 at 6:01 pm

      My rhubarb is ready to pick - so excited to try this recipe. You and your lovely skillet desserts get me every time :)

      Reply
      • Jennifer says

        June 09, 2014 at 6:07 pm

        Thanks Renee. I'm convinced it just tastes better from a skillet :) I just made another one today, with a few strawberries thrown in that needed to be used up. So delicious!

        Reply
    8. Jules @ WolfItDown says

      May 30, 2014 at 5:33 am

      This looks fantastic! I love all the rhubard recipes that are being posted these days, I've been wanting to make rhubard crumble for a while now, and this looks delicious! :D Thanks for sharing :) x

      Reply
    9. Phi @ The Sweetphi Blog says

      May 29, 2014 at 11:07 pm

      I love the ginger addition, I totally do that too, but have sadly never worked with rhubarb, I'm going to need to try that asap, it juuuuust started showing up at the farmers market!

      Reply
      • Jennifer says

        May 30, 2014 at 6:50 am

        Rhubarb is one of my favourite cooked fruits and it's such a treat since it's only available for a short time (unless you freeze some, of course - it freezes beautifully!)

        Reply
        • Jennifer says

          May 30, 2014 at 7:22 am

          Thanks so much, Jules.

          Reply
    10. dina says

      May 28, 2014 at 7:30 pm

      this would be great with some ice cream!

      Reply
      • Jennifer says

        May 29, 2014 at 6:49 am

        It was, Dina. I love how it all melts together. Yum!

        Reply
    11. Katrina @ Warm Vanilla Sugar says

      May 28, 2014 at 6:03 pm

      This is the kind of thing I could eat every day. Rhubarb crunch to the rescue!!

      Reply
      • Jennifer says

        May 28, 2014 at 7:07 pm

        Me too, Katrina. It's perfect comfort food.

        Reply
    12. Rhondi St.Onge Peacock says

      May 28, 2014 at 5:00 pm

      I'm giving this one a try. Rhubarb has always been one of my very favourites. YUMMY!

      Reply
      • Jennifer says

        May 28, 2014 at 5:46 pm

        Enjoy Rhondi. You won't regret trying this one!

        Reply
    13. Laura (Tutti Dolci) says

      May 28, 2014 at 4:25 pm

      So gorgeous, I love the idea of a nice crunch against the soft rhubarb!

      Reply
      • Jennifer says

        May 28, 2014 at 5:44 pm

        It was delicious, Laura. Lots of crunch is never bad.

        Reply
    14. Katie @ Butterlust says

      May 28, 2014 at 3:50 pm

      crunch on the bottom AND top?! genius! please - stay inside and keep baking, maybe even after the evil flies are gone :)

      Reply
      • Jennifer says

        May 28, 2014 at 5:44 pm

        Thanks so much, Katie and I don't think I'll ever stop baking completely, even when those bugs are gone :)

        Reply
    15. cheri says

      May 28, 2014 at 1:06 pm

      Hi Jennifer, love fruit crisp and this looks amazing! yikes that's terrible about the black flys, hope the weather warms up really fast.

      Reply
      • Jennifer says

        May 28, 2014 at 3:13 pm

        Hi Cheri and thanks. I'm praying for a lot of hot weather, too - to zap those little bugs soon!

        Reply
    16. Kathy says

      May 28, 2014 at 9:39 am

      Double the crunch?!!!! Now that's winning at fruit crisp.

      Reply
      • Jennifer says

        May 28, 2014 at 9:46 am

        True Kathy. You can never go wrong doubling the crunch :)

        Reply
    17. thelittleloaf says

      May 28, 2014 at 9:12 am

      I love that quote at the top - it looks like crumble (or crunch) perfection!

      Reply
      • Jennifer says

        May 28, 2014 at 9:45 am

        It really is. I can't imagine a better way to enjoy rhubarb!

        Reply

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