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 and for me. 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 in to just the right amount of sweetness.
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.
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 left-overs up to 3 days. The crisp will soften the longer it sits.
You can also freeze a baked or un-baked rhubarb crisp up to 3 months.
Get the Recipe: Skillet Rhubarb Crunch
- 4 cups rhubarb, fresh, chopped into 1/2-inch pieces **See Notes below for frozen rhubarb
- 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
- 1 cup granulated white sugar
- 2 Tbsp cornstarch
- 1 cup water, cold
- 1 tsp vanilla
- Preheat oven to 350F. *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 pressed-in crumb mixture in the skillet. Pour sugar sauce evenly over 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.
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!