I finally wrote down my grandma’s rhubarb crisp recipe made without strawberries and added it to my Easy Rhubarb Recipes after learning the pantry trick she guarded for decades.

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I grew up sneaking spoonfuls of my grandma’s rhubarb crisp after school, and I still get strangely excited when rhubarb comes into season. This version is made without strawberries, so the tart rhubarb really takes center stage while a crisp topping with old fashioned rolled oats gives it a welcome crunch.

It lands in that odd spot between bright and comforting, and honestly it tastes even better the next day. If you poke around Easy Rhubarb Recipes or scroll through Rhubarb Desserts you’ll see why this one keeps showing up on my table.

Ingredients

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Rhubarb adds a tangy kick, low calorie, good fiber, tastes tart with sweet toppings.
Granulated sugar makes the filling sweet, mostly quick carbs, no real nutrients though.
Brown sugar gives deeper caramel flavor, adds moisture and chew, still high in sugar.
Oats add hearty fiber and grain texture to topping, makes it rustic and chewy.
Flour binds topping and helps thicken crumbs, mainly carbs, neutral flavor overall.
Cold butter creates flaky, rich crumbs, adds fat, flavor and golden color when baked.
Nuts bring crunch, a little protein and healthy fats, optional but adds nice bite.

Ingredient Quantities

4 cups rhubarb, chopped (about 1 lb)

3/4 cup granulated sugar

1/4 cup packed light brown sugar

3 tablespoons cornstarch

1 tablespoon fresh lemon juice

1/2 teaspoon vanilla extract (optional)

pinch of salt

1 cup old-fashioned rolled oats, give or take

3/4 cup all-purpose flour

3/4 cup packed light brown sugar for the topping

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup (1 stick) cold unsalted butter, cut into small pieces

1/2 cup chopped walnuts or pecans, optional but nice

How to Make this

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1. Preheat oven to 375 F and lightly grease an 8×8 inch baking dish or a 9 inch round, or line with foil for easy cleanup.

2. In a large bowl combine 4 cups chopped rhubarb, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 3 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1/2 teaspoon vanilla extract (optional) and a pinch of salt; toss until the rhubarb is evenly coated and let it sit 5 minutes so the juices start to come out.

3. Taste the filling, if the rhubarb is very tart add a little more granulated sugar to your liking, then spread the mixture into the prepared dish and press down gently so it’s level.

4. In a medium bowl mix 1 cup old-fashioned rolled oats, 3/4 cup all-purpose flour, 3/4 cup packed light brown sugar (for the topping), 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt.

5. Add 1/2 cup cold unsalted butter cut into small pieces to the dry topping and use your fingers, a pastry cutter, or a food processor to work the butter in until you have pea-sized clumps and crumbly bits; dont overwork it or the topping will get greasy.

6. Stir in 1/2 cup chopped walnuts or pecans if using, or toast the nuts and oats briefly in a dry skillet first for more flavor, then fold them into the topping.

7. Sprinkle the oat mixture evenly over the rhubarb, gently press in a few places so some topping contacts the filling, but leave it crumbly for texture.

8. Bake in the preheated oven 35 to 45 minutes until the topping is golden brown and the filling is bubbly at the edges, if the top is browning too fast tent loosely with foil.

9. Remove from oven and cool at least 15 to 20 minutes so the cornstarch sets and the filling isnt runny, it’ll slice much nicer after resting.

10. Serve warm with ice cream or whipped cream, store leftovers covered in the fridge up to 4 days or freeze portions up to 2 months, reheat in the oven until warmed through.

Equipment Needed

1. Oven (set to 375 F)
2. 8×8 inch baking dish or 9 inch round, or foil to line one for easy cleanup
3. Large mixing bowl (for the rhubarb filling)
4. Medium mixing bowl (for the oat topping)
5. Measuring cups and measuring spoons
6. Cutting board and sharp chef knife (for the rhubarb and nuts)
7. Pastry cutter or small food processor, or a fork/fingers to rub the butter into the topping
8. Rubber spatula or wooden spoon to spread the filling and scrape bowls
9. Oven mitts and a cooling rack for resting the crisp after baking

FAQ

Q: Can I use frozen rhubarb? A: Yes. Thaw it first and drain off extra liquid, then pat it a bit dry. You might want to keep the 3 tablespoons cornstarch or add one more if it seems very watery so the filling wont be runny. Bake as directed until the filling is bubbly.

Q: How do I keep the bottom from getting soggy? A: Toss the rhubarb with the sugars and cornstarch and let it sit about 10 to 15 minutes so the juices start to thicken, then pour into the baking dish. You can also spoon off a little excess juice before adding the topping, and make sure the crisp is fully bubbling in the center before removing from the oven.

Q: Can I reduce the sugar? A: Yes you can cut the granulated sugar to 1/2 cup or use 1/4 cup plus a splash of maple syrup, but remember rhubarb is tart so less sugar will make it noticeably tangier. If you cut sugar a lot, the filling may need a touch more cornstarch to set.

Q: Is there a gluten free version? A: Sure. Swap the all purpose flour for a 1 to 1 gluten free flour blend and use certified gluten free oats. The texture will be slightly different but still delicious.

Q: Can I make this ahead or freeze it? A: Yes. You can assemble and keep it in the fridge for up to 24 hours before baking. For freezing, bake first then cool, wrap well and freeze up to 2 months. Reheat in a 350 F oven until warm and crisp again. Microwaving works in a pinch but the topping gets soft.

Q: What if I or my guests have a nut allergy? A: No problem. Just leave out the walnuts or pecans and add a bit more oats or some sunflower seeds if you want crunch. Toasting the seeds a little adds nice flavor.

Grandma’s Rhubarb Crisp Recipe Substitutions and Variations

Rhubarb: swap with strawberries or tart cherries, use the same volume, but cut back the sugar a little if you pick strawberries since they are sweeter.
Granulated sugar: replace with maple syrup or honey, use about three quarters the volume of syrup for the sugar and reduce other liquids by a couple tablespoons, the crisp may brown faster so keep an eye on it.
Cornstarch: use arrowroot powder in a one to one swap, it handles acidic fruit better, or tapioca starch works too, just mix with cold water before adding and cook till it thickens.
Butter in the topping: use solid coconut oil or a stick of vegan butter one to one, keep it cold so the crumble stays flaky, nuts still add nice texture.

Pro Tips

1) Taste and adjust after the rhubarb starts to sit, rhubarb varies a lot so add sugar in small amounts until it feels right, a little extra lemon brightens things without making it more tart.

2) Keep the butter cold and stop as soon as you have pea sized bits, overworking makes the topping greasy; if your hands warm the butter up, pop the topping in the fridge for 10 minutes then finish.

3) Toast the oats and nuts briefly in a dry pan until fragrant, let them cool before mixing in, it adds so much nutty depth and crunch, you wont regret the extra minute.

4) Bake until you see the filling bubble at the edges and the top is golden, tent foil if it’s browning too fast, then let it rest long enough so the filling firms up; reheat in the oven (not the microwave) to bring back the crisp topping, and freeze single portions flat for easy future reheats.

Grandma's Rhubarb Crisp Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I finally wrote down my grandma's rhubarb crisp recipe made without strawberries and added it to my Easy Rhubarb Recipes after learning the pantry trick she guarded for decades.

Servings

servings

Calories

435

kcal

Equipment: 1. Oven (set to 375 F)
2. 8×8 inch baking dish or 9 inch round, or foil to line one for easy cleanup
3. Large mixing bowl (for the rhubarb filling)
4. Medium mixing bowl (for the oat topping)
5. Measuring cups and measuring spoons
6. Cutting board and sharp chef knife (for the rhubarb and nuts)
7. Pastry cutter or small food processor, or a fork/fingers to rub the butter into the topping
8. Rubber spatula or wooden spoon to spread the filling and scrape bowls
9. Oven mitts and a cooling rack for resting the crisp after baking

Ingredients

4 cups rhubarb, chopped (about 1 lb)
3/4 cup granulated sugar
1/4 cup packed light brown sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract (optional)
pinch of salt
1 cup old-fashioned rolled oats, give or take
3/4 cup all-purpose flour
3/4 cup packed light brown sugar for the topping
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/2 cup chopped walnuts or pecans, optional but nice

Directions

Preheat oven to 375 F and lightly grease an 8×8 inch baking dish or a 9 inch round, or line with foil for easy cleanup.
In a large bowl combine 4 cups chopped rhubarb, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 3 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1/2 teaspoon vanilla extract (optional) and a pinch of salt; toss until the rhubarb is evenly coated and let it sit 5 minutes so the juices start to come out.
Taste the filling, if the rhubarb is very tart add a little more granulated sugar to your liking, then spread the mixture into the prepared dish and press down gently so it's level.
In a medium bowl mix 1 cup old-fashioned rolled oats, 3/4 cup all-purpose flour, 3/4 cup packed light brown sugar (for the topping), 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt.
Add 1/2 cup cold unsalted butter cut into small pieces to the dry topping and use your fingers, a pastry cutter, or a food processor to work the butter in until you have pea-sized clumps and crumbly bits; dont overwork it or the topping will get greasy.
Stir in 1/2 cup chopped walnuts or pecans if using, or toast the nuts and oats briefly in a dry skillet first for more flavor, then fold them into the topping.
Sprinkle the oat mixture evenly over the rhubarb, gently press in a few places so some topping contacts the filling, but leave it crumbly for texture.
Bake in the preheated oven 35 to 45 minutes until the topping is golden brown and the filling is bubbly at the edges, if the top is browning too fast tent loosely with foil.
Remove from oven and cool at least 15 to 20 minutes so the cornstarch sets and the filling isnt runny, it’ll slice much nicer after resting.
Serve warm with ice cream or whipped cream, store leftovers covered in the fridge up to 4 days or freeze portions up to 2 months, reheat in the oven until warmed through.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.