Easy Rhubarb Crisp

This easy rhubarb crisp is made with a buttery cinnamon streusel topping—without oats, thank you very much—and beneath it lies just humble rhubarb, sugar, and orange zest. A quintessential spring dessert. Not too sweet. Not too tart. Just right. And superbly simple.

A white baking dish filled with easy rhubarb crisp and a spoon resting in the center.

This rhubarb crisp goes beyond being a truly inspired dessert to also being a lovely breakfast dessert—so much so that some of us have been known to wake early and bake a batch especially for said purpose. (And while it’s perfectly lovely all on its own, although we wouldn’t kick it out of bed with a little ice cream, whipped cream, or yogurt. Do with that information what you will.)–Renee Schettler

Easy Rhubarb Crisp

  • Quick Glance
  • (4)
  • 15 M
  • 45 M
  • Serves 6
4.5/5 - 4 reviews
Print RecipeBuy the Fresh Food Fast cookbook

Want it? Click it.


  • For the rhubarb filling
  • For the streusel topping


Make the rhubarb filling

Position a rack in the center of the oven and preheat to 425°F (218°C).

In a large saucepan over medium-high heat, combine the rhubarb, sugar, and orange zest and simmer until the sugar dissolves into a gooey syrup and the rhubarb is sorta but not totally tender, about 5 minutes.

Make the streusel topping

If using a food processor, toss the flour, brown sugar, cinnamon, and salt in the bowl of the food processor and pulse to combine. Add the butter and pulse until the mixture resembles very coarse crumbs containing pea-sized blobs of butter.

If not using a food processor, combine the flour, brown sugar, cinnamon, and salt in a large bowl. Use 2 knives to cut the butter into the flour mixture until what you have in the bowl resembles very coarse crumbs containing pea-sized blobs of butter.

Bake and serve the crisp

Transfer the rhubarb mixture to a 9-inch pie plate or 10-inch gratin dish and sprinkle the flour mixture evenly over the top. Bake until the topping is golden brown, about 25 minutes.

Let the crisp cool ever so slightly. Serve it warm with a dollop of whipped cream or a scoop of ice cream. Originally published May 30, 2014.

Print RecipeBuy the Fresh Food Fast cookbook

Want it? Click it.

Recipe Testers' Reviews

The first thing I have to say is this will be my new go-to recipe for rhubarb crisp. We love rhubarb in this house (except for my son and son-in-law) and this was definitely a big hit here. Even though this is a really simple recipe, the orange zest really makes the rhubarb sing. My daughter smelled the filling simmering and said this smells amazing and asked what's in it. She couldn't believe it was just rhubarb, orange zest, and sugar. The topping is perfect, too, as it doesn't overwhelm the filling.

Whipped cream was a great addition to this warm dessert, but my daughter and I agreed it would be good even without the whipped cream.

In just a little over 45 minutes, with only about 15 of those hands-on time, you have a perfect dessert to top off most any meal. Next time I have a craving for rhubarb, I know what I'll be making.

It's almost summer and this rhubarb crisp recipe fits in just right. It's light and fresh, sweet and fruity, and very easy to make. Just cook the sliced rhubarb with some sugar and orange peel for 5 minutes, put it in a nice gratin dish, top it with streusel, and bake for 25 minutes. That's all. You can assemble it in advance and pop it in the oven just before dinner. We had some whipped cream with it, and everybody liked it.

Quite the tasty rhubarb crisp recipe! I grew up with rhubarb, so it's one of my all-time favorites. My mom would make pies, cakes, crisps, sauces, etc., as long as it grew in our yard each spring. Sometimes she'd plop me on the back steps outside with a stalk and a small bowl of sugar for dipping. Not sure I'd try that today, but I loved it as a kid!

I sliced the rhubarb stalks into 1/2-inch pieces, added the sugar and orange zest, and turned the flame on medium. It cooked for about 7 minutes and broke down into a chunky sauce. I combined the dry ingredients, added the chilled butter, and mixed until the butter was in pea-size bits. I poured the rhubarb into a 9-inch pie plate and added the crumbled butter mixture. It baked for 30 minutes, until brown on top.

After it cooled a bit, I tried some and found it to be very good, but I didn't really taste the orange zest or the cinnamon. Next time I'd double the zest and use at least 3/4 teaspoon cinnamon. I might even add some chopped nuts or oatmeal to the topping so it has more crunch. While rhubarb is in season, this makes a quick and easy dessert to throw together.


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


  1. I would make this again, but would add some oats, also I topped it off with whipping cream, but next would add vanilla ice cream, or vanilla yogurt ice cream.

    1. That sounds like a fantastic addition, Heidi. Do let us know how it turns out if you try it this way.

  2. I have no oven right now, so I FRY the topping and put it on the still warm rhubarb. It is Rhubarb Season in Alaska and the rhubarb can reach 12 feet in some parts! What a wonderful plant barb is. Beautiful to look at, too.

  3. Almost identical as what I make only called a crumble rather than a crisp. Very happy with this. Especially as is did not call for oats in the topping. I’ve only ever used them once on/in a fruit crumble/crisp and no one in the family would eat it. Ended up throwing the topping out. It’s not light and melt in your mouth crisp just hard & chewy with oats. This is my, & my family’s, opinion of course.

    1. We’re so pleased that you’ve found a version that you love with this recipe, Robyn! Can’t wait to hear what you try next.

  4. It looks FABULOUS!!! This is the first recipe I have ever seen for rhubarb without strawberries. I hope to try it, but I can’t wrap my head around the saucepan being filled with three solids only. There is no mention of a liquid to simmer it in or dissolve the sugar….am I supposed to add water to the saucepan, and it so, how much?

    1. Hi Kimberly, the sugar will melt and the rhubarb will break down and you will be left with a lovely “goo,” for lack of a better word.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish