Rhubarb Crisp

rhubarb crisp Dessert
Rhubarb Crisp
  • Prep 20 min
  • Total 50 min
  • Servings 6

This rhubarb crisp recipe is special for two reasons. First, it’s a variation on our classic Apple Crisp recipe, a time-tested crisp that’s both foolproof and beloved. Second, we omitted rhubarb’s usual companions (we’re looking at you, strawberries) and added some sugar for sweetness, so the signature tang of this stalky vegetable really shines through. Topped with a layer of buttery oatmeal streusel and baked until bubbly, this recipe delivers rhubarb crisp in its purest and most delicious form! MORE+ LESS-

Updated April 11, 2019
Gold Medal Flour
Make with
Gold Medal Flour


cups fresh or frozen (thawed and drained) rhubarb, chopped
cup packed brown sugar
cup Gold Medal™ all-purpose flour
cup quick-cooking or old-fashioned oats
cup butter, softened
teaspoon ground cinnamon
teaspoon ground nutmeg
Cream or Ice cream, if desired


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  • 1
    Heat oven to 375°F. Grease bottom and sides of 8-inch square pan with shortening.
  • 2
    Spread rhubarbs in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over rhubarbs.
  • 3
    Bake about 30 minutes or until topping is golden brown and rhubarbs are tender when pierced with a fork. Serve warm with cream.

Expert Tips

  • The beauty of this recipe is that you can make any time of year since it turns out delicious with fresh or frozen rhubarb. Just remember when using frozen, rhubarb should be thawed and drained beforehand, so your end product turns out crisp, but not soggy.
  • Fruit crisps are not only easy but versatile too. Have peaches, pears or raspberries around? Why not transform them into dessert. Learn how in our article about How to Make Fruit Crisp with Any Ingredients.
  • Crisps can be stored covered and refrigerated for up to 5 days. Leftovers are delicious served reheated or eaten cold out of the refrigerator.

Nutrition Information

No nutrition information available for this recipe

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