Rhubarb Crisp

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Rhubarb Crisp

Rhubarb is a strange fruit. Or, is it a vegetable?? ::Googles:: Ok, apparently, rhubarb is not a fruit at all, but a vegetable! I did not grow up eating rhubarb. In fact, I had never even heard of it until I moved to New York. Rhubarb looks like giant red celery stalks, but doesn’t taste like celery—I wouldn’t advise biting into this odd vegetable because it is incredibly tart. Which makes it perfect for a dessert!


This is my first rhubarb crisp. And it is darn delicious! I had a refrigerator full of rhubarb because if I see it at the market, I always buy it since it’s season is so short. I wasn’t sure what I was going to do with all that rhubarb, so when I asked “What should I bake next?” and someone said “Rhubarb crisp” I was relieved! I already had the rhubarb AND a rhubarb crisp is Easy! My favorite kind of baking project—I already had everything and it doesn’t take too much work. lol!

I added strawberries because I had those around too, and rhubarb and strawberries go together like peas and carrots. But raspberries would be spectacular too (remember this Raspberry Rhubarb Swiss Roll?!)


About the rhubarb: First, you’ve gotta prep it. If your rhubarb stalks are mature, they will have a really thick skin! You will need to peel that skin off. Simply trim the top and bottom, and just peel the layer off around the stalk. If your rhubarb is young, there is no need to peel the skin!

Next, slice the rhubarb into thin pieces. Wash and hull the strawberries, then slice those too. Add the rhubarb slices, strawberry slices, brown sugar, flour, lemon juice, and vanilla extract into a bowl and toss together. Then, pour it into a greased dish. (I used a pie plate, but you could also you an 8×8 or 9×9 inch square pan. Or cake pan!)


Next, make the crumble topping. Add the oats, brown sugar, flour and dash of salt to a bowl and mix together. Then, add the butter and use your fingers to work the butter into the mixture until it’s all combined. Sprinkle the crumble on top of the rhubarb and strawberries, and then bake. Of course, this is delicious with a scoop of ice cream or dollop of whipped cream, but it’s also downright delicious as is. If you serve it warm (which I recommend), it won’t have a chance to set. But if you let it sit at room temperature, the filling will thicken up. Happy Baking!

Rhubarb Crisp Recipe

Rhubarb Crisp Ingredients


1 – 1 1/2 pounds rhubarb, trimmed and thinly sliced (yields 1 pound / 4 cups of sliced rhubarb)*
1 pound strawberries, hulled and sliced (yields 3 cups)
1/2 cup (100g) packed light or dark brown sugar
1/4 cup (30g) all purpose flour
Juice from half of a lemon
1 teaspoon vanilla extract

Crisp Topping:

1/2 cup (50g) rolled oats
1/2 cup (60g) all purpose flour
1/2 cup (100g) packed light or dark brown sugar
dash of salt
4 tablespoons softened unsalted or salted butter (if using salted butter, omit the dash of salt)

*Note: Make sure the rhubarb is sliced super thin so that it will cook down during baking.

  1. Preheat the oven to 375 F. and place a rack in the center of the oven.

  2. Add the sliced rhubarb, sliced strawberries, 1/2 cup brown sugar, 1/4 cup flour, lemon juice and vanilla to a large bowl. Toss to combine.

  3. Using softened butter, lightly coat your baking dish. You can use a pie plate, 8- or 9-inch square pan, or even a cake pan. Pour the filling into your baking dish.

  4. Prepare the crisp topping. Add the oats, 1/2 cup flour, 1/2 cup brown sugar, and salt to a medium sized bowl. Stir until combined. Add the softened butter and use your fingertips to massage the butter into the mixture until there are clumps and everything is combined.

  5. Sprinkle the topping over the rhubarb. Bake until the filling is aggressively bubbling and the crisp topping is starting to brown, about 35-45 minutes.

  6. Remove from the oven and let cool on a cooling rack for at least 10 minutes. You can serve warm, or you can wait until the filling has time to thicken. Enjoy!

Store in the refrigerator, covered for up to 4 days.

Variation: Strawberry Crisp

Substitute 1 1/2 pounds rhubarb with additional 1 pound of strawberries, hulled and sliced.

Reduce brown sugar in the filling from 1/2 cup to 1/3 cup.

Proceed with the recipe otherwise, as written.


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  • Annette SAYS | June 12, 2020

    This looks great! I am going to make it! Thank you!

    • Vallery Lomas SAYS | June 19, 2020

      yay! hope you enjoyed 🙂

  • Naomi SAYS | June 13, 2020

    I was so excited to see you make this! I grew up in England and rhubarb grew like a weed where I lived. It was very common for kids to get a little bag of sugar and pick a stalk and dip it in as a sweet to-go treat. Rhubarb crumble was a staple in my childhood and this looks like a great recipe, can’t wait to try it!

    • Vallery Lomas SAYS | June 19, 2020

      So excited for you to try!

  • Megan SAYS | June 13, 2020

    Naomi beat me to it but a friend said when she came home from school as a child her mother gave her an egg cup with sugar in and a stalk of rhubarb. It makes my teeth go furry just thinking about it! We seem to have rhubarb most of the year here in the southern highlands of NSW Australia, currently the possums are eating the leaves which are poisonous to humans. I make lots of rhubarb crumble and have recently heard that the best way to cook the rhubarb is to roast it in the oven, haven’t tried that yet. I am making stewed rhubarb and apples for dessert to have with custard, getting very cold here at night. Lovely blog glad I happened upon it.

    • Vallery Lomas SAYS | June 13, 2020

      Hmm! Roasting the oven. I am learning so much about rhubarb! And I am glad you happened upon it too. Hope all is well in Australia!

  • alexia SAYS | June 13, 2020

    Hihi, we did the rhubarb dipped in sugar too as kids here in Belgium. I like rhubarb crumble, but somehow this crisp sounds even better! Rhubarb makes really nice jam too, by the way.

    • Vallery Lomas SAYS | June 13, 2020

      I am hearing lots of good things about rhubarb jam and am excited to try it! I am not familiar with the rhubarb dipped in sugar–I will look that up!

  • Fiona Harrison SAYS | June 13, 2020

    Stewed rhubarb and apple with Greek yoghurt and a handful of muesli makes a great breakfast 😊

    • Vallery Lomas SAYS | June 13, 2020

      That sounds delightful! I had some leftover rhubarb crisp for breakfast with a spoonful of plain Greek yoghurt.

  • Elizabeth Gerrity SAYS | June 13, 2020

    Love rhubarb, unfortunately I’m having difficulty growing it and it is not that easy to buy it in the market. Grew up with it in Ireland where there was always a good supply. We had stewed rhubarb with rice or custard, rhubarb tarts, dipped bread into it and just ate the stalks dipped in sugar. Aw for simpler days.

    • Vallery Lomas SAYS | June 13, 2020

      Those simple days sound lovely, indeed. I haven’t been to Ireland but would love to! We didn’t have rhubarb where I grew up (Louisiana). It is indeed hard to find, so whenever I see it during its super short season, I snatch it up!

  • Judy SAYS | June 13, 2020

    My mom cooked rhubarb in a big pot with a bit of sugar, adding strawberries at the last minute, to create a side dish for summer meals (like applesauce consistency). Starting the same way is a great way to make freezer jam, which doesn’t require pectin or canning techniques. Just put the result in jars and refrigerate and freeze the extras for later. I use that waffle topping. But, of course, the most common way we all use rhubarb is in a crisp. 🙂

    • Vallery Lomas SAYS | June 13, 2020

      Hi Judy! Thanks for sharing this. I actually STILL have some rhubarb and was thinking of making a jam 🙂

  • Ashlee SAYS | June 14, 2020

    I made this recipe and it was absolute PERFECTION. the perfect amount of sweetness. It is the best dessert I’ve had in some time. Thank you, Vallery for sharing this recipe with us.

    • Vallery Lomas SAYS | June 19, 2020

      Thanks so much for letting me know how much you enjoyed it Ashlee!! I’m so glad!

  • Lizette SAYS | June 17, 2020

    So easy to make and it was the right amount of sweetness. I used peaches because that is what I had, and it turned out great. Even shared some with my mom, who lives on the same street, and now she wants to make it!

    • Vallery Lomas SAYS | June 19, 2020

      So glad you enjoyed! Thanks for leaving a review!

  • Jenn SAYS | June 18, 2020

    I cannot wait to make this, looks sooooo good!

    • Vallery Lomas SAYS | June 19, 2020

      It’s so good–hope you enjoy!!

  • Lynna Schmidt SAYS | June 19, 2020

    I’m a Minnesota girl who moved to Georgia! I grew up with rhubarb in our garden in Minneapolis! Can’t wait to try this recipe. It looks similar to a recipe that my Gramma made often with a few better changes. Strawberry-rhubarb jam is also an excellent use of this vegetable? I thought it was a fruit too! Thanks much for the recipe, can’t wait to try it.

  • Kate Brandeis SAYS | June 21, 2020

    This is SUCH a great recipe. No cornstarch, no butter melting, plenty of options. I have made it so many times since I discovered the recipe and you! I add a little ground ginger to the topping and a little grated lemon rind to the filling, and wait for the aroma to draw the crowd! Thank you!

  • Lindsey S SAYS | June 22, 2020

    Thanks for sharing this recipe Vallery! We have a TON of rhubarb this year and I’ve tried several different recipes for crisp — this one is the best BY FAR!

  • Ginchita SAYS | June 29, 2020

    I didn’t have rhubarb so I made this with strawberries and white nectarine. I lowered the sugar on the filing. It was fantastic!

  • Elizabeth Allen SAYS | June 30, 2020

    Could this be made gf?

  • Chris Marshall SAYS | July 5, 2020

    I made this and it was AWESOME!!

about vallery

I am a lawyer-turned-baker. 
I left my 9-5 office job because I wanted to create recipes, videos, and most of all—Bake! I won the Great American Baking Show, and my debut cookbook Life Is What You Bake It contains some of the winning recipes! My motto is simple: When life gives you lemons, make lemon curd. We have the power to turn tart situations into sweet ones, and it’s my mission to teach people how.



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