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.
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.
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
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. *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.
Notes
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 :)
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!
So glad you enjoyed it, Daena :) Thanks!
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!!
Thanks so much, Irene :)
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!
So glad you enjoyed it. Double crunch is always good in my book :)
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?
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.
My rhubarb is ready to pick – so excited to try this recipe. You and your lovely skillet desserts get me every time :)
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!
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
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!
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!)
Thanks so much, Jules.
this would be great with some ice cream!
It was, Dina. I love how it all melts together. Yum!
This is the kind of thing I could eat every day. Rhubarb crunch to the rescue!!
Me too, Katrina. It’s perfect comfort food.
I’m giving this one a try. Rhubarb has always been one of my very favourites. YUMMY!
Enjoy Rhondi. You won’t regret trying this one!
So gorgeous, I love the idea of a nice crunch against the soft rhubarb!
It was delicious, Laura. Lots of crunch is never bad.
crunch on the bottom AND top?! genius! please – stay inside and keep baking, maybe even after the evil flies are gone :)
Thanks so much, Katie and I don’t think I’ll ever stop baking completely, even when those bugs are gone :)
Hi Jennifer, love fruit crisp and this looks amazing! yikes that’s terrible about the black flys, hope the weather warms up really fast.
Hi Cheri and thanks. I’m praying for a lot of hot weather, too – to zap those little bugs soon!
Double the crunch?!!!! Now that’s winning at fruit crisp.
True Kathy. You can never go wrong doubling the crunch :)
I love that quote at the top – it looks like crumble (or crunch) perfection!
It really is. I can’t imagine a better way to enjoy rhubarb!