Skillet Rhubarb Crisp

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 servings
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.


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


  • 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


  • 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.


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

Nutrition Information:

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