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

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.

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.

Cook’s Notes

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.

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

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.

rhubarb crisp in skillet with ice cream

Get the Recipe: Skillet Rhubarb Crunch

The perfect way to enjoy 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.
4.84 stars from 6 ratings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 10 servings


  • 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.


For frozen rhubarb: Use from frozen, but I suggest using a bit more, as frozen rhubarb tends to collapse as it bakes and makes the rhubarb layer a little thin. Allow extra baking time for frozen rhubarb, as well.
Be sure to read the notes above this Recipe Card  for more tips for this recipe!
Cuisine: American, Canadian
Course: Dessert
Serving: 1serving, Calories: 368kcal, Carbohydrates: 68g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 24mg, Sodium: 85mg, Potassium: 228mg, Fiber: 2g, Sugar: 47g, Vitamin A: 334IU, Vitamin C: 4mg, Calcium: 77mg, Iron: 1mg
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