Rhubarb Crisp Recipe: A Delicious and Easy Dessert

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Rhubarb is a popular perennial vegetable that is often used in baking, especially in pies, tarts, and crisps. It is easy to grow and has a tart and tangy flavor that pairs well with sweet desserts. This delicious recipe for rhubarb crisp is super simple to make and is a great way to use the harvest!

Growing Rhubarb

rhubarb stalks

Rhubarb is a hardy vegetable that can be grown in most climates. It prefers a cool and moist environment, and it is best to plant it in the spring or fall. Rhubarb is usually grown from crowns or divisions, and it can take up to three years to establish a healthy plant. Once established, rhubarb can produce for up to 15 years.

rhubarb blog cover

Check out our full Rhubarb Growing Guide!

The leaves of the rhubarb plant are toxic and should not be eaten. Only the stalks should be used for cooking and baking. The stalks should be harvested when they are about 12-18 inches long and about an inch in diameter. To harvest, grasp the stalk at the base and pull it gently while twisting it.

What Does Rhubarb Taste Like?

Rhubarb has a tart and tangy flavor that is similar to that of a green apple or lemon. It is often used in baking to balance out the sweetness of sugar and other ingredients. The texture of cooked rhubarb is soft and slightly stringy.

Rhubarb Crisp Recipe

Now, let’s get to the recipe! Rhubarb crisp is a delicious and easy dessert that is perfect for spring and summer. Here’s what you’ll need:

rhubarb crisp

Ingredients For Rhubarb Crisp:

  • Rhubarb, chopped
  • All-purpose flour, organic and unbleached
  • Rolled oats
  • Brown sugar
  • Butter
  • Cinnamon
  • Milk
  • Cane Sugar
  • Arrowroot Powder
  • Whipped Cream

Directions:

  1. Preheat your oven to 355°F.
  2. In a large bowl, combine the flour, rolled oats, brown sugar, melted butter and cinnamon. Mix well.
  3. Transfer the mixture to a 8×8 inch baking dish and spread it out evenly.
  4. Spread the diced rhubarb into the pan.
  5. In a saucepan on low heat, combine milk, sugar and arrowroot powder. Stir and cook until thick and creamy.
  6. Spread the milk mixture over the top of the rhubarb and then top with remaining oat mixture.
  7. Bake for 35-40 minutes, or until the topping is golden brown and the rhubarb is bubbling.
  8. Serve warm with a scoop of vanilla ice cream or whipped cream.

Rhubarb Crisp

Rhubarb crisp is a delicious and easy dessert that is perfect for spring and summer.
Prep Time15 minutes
Cook Time35 minutes
Servings: 8

Equipment

Ingredients

  • 1 cup All-Purpose Flour Unbleached, Organic
  • 3/4 cup Rolled Oats
  • 1 cup Brown Sugar
  • 1/2 cup Butter Organic, Grass-fed
  • 1 tsp Cinnamon
  • 2 cups Rhubarb Diced
  • 1 cup Cane Sugar
  • 3/4 cup Milk Grass-fed
  • 2 tbl Arrowroot Powder or Cornstarch
  • Whipped Cream Optional

Instructions

  • Preheat oven to 350°F.
  • In a medium bowl, combine the flour, oats, brown sugar, melted butter and cinnamon until crumbly. Press 1/2 of the mixture into a greased 8×8 baking pan.1 cup All-Purpose Flour, 3/4 cup Rolled Oats, 1 cup Brown Sugar, 1/2 cup Butter, 1 tsp Cinnamon
  • Spread the diced rhubarb in the pan.2 cups Rhubarb
  • In a small saucepan, bring the cane sugar, milk and arrowroot powder to a low heat. Continue to cook and stir until the mixture is thick.1 cup Cane Sugar, 3/4 cup Milk, 2 tbl Arrowroot Powder or Cornstarch
  • Pour the milk mixture over the rhubarb and then top with the remaining oat mixture.
  • Bake for 35-40 minutes until the crisp is golden brown and bubbly.
  • Serve warm and topped with whipped cream!Whipped Cream

Rhubarb is a delicious and versatile vegetable that is perfect for baking. Its tart and tangy flavor pairs well with sweet desserts, and it is easy to grow in most climates. This rhubarb crisp recipe is a delicious and easy dessert that is perfect for spring and summer. Give it a try and let us know what you think!

Hey Beautiful! I’m Tara, garden enthusiasts, keeper of chickens, herbal homesteader and stay at home mom of 3 tiny humans and a sourdough starter named Ma. I love teaching others how to live a self-sufficient and sustainable life through homesteading, scratch cooking, and remembering to live barefoot, wild and free!

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