Easy Classic Rhubarb Crisp
Super easy, minimal ingredients, and bursting with nostalgic summer flavor — this Easy Classic Rhubarb Crisp is a longtime family favorite. Who knew rhubarb had so many health benefits? (Granted, maybe not when it’s smothered in butter and sugar — but we can pretend.)
Growing up, my family always had rhubarb in the backyard, and each summer we’d celebrate its return with this cozy crisp. Now I’ve carried on the tradition by growing rhubarb in my own garden — though store-bought works just as well. Whether warm with ice cream or cold for breakfast (no judgment here), this recipe captures that perfect sweet-tart bite of summer.
The Ingredients
The star here is rhubarb — tart, juicy, and a little tangy, like a cross between cranberries and Granny Smith apples. When paired with cinnamon sugar and a buttery crumb topping, it transforms into something beautifully balanced and comforting.
In Colorado, you’ll typically find rhubarb stalks in grocery stores during summer and early fall. But it’s also one of the easiest plants to grow: just plant once, and it returns every year. (Just don’t harvest in the first year or two while it’s establishing.)
The rest of the ingredients are pantry staples — sugar, butter, flour, cinnamon, and salt. Simplicity never tasted so good.
The Method
-
Prep the Rhubarb:
Chop the rhubarb into 1 cm pieces and toss with cinnamon sugar. This helps draw out a little moisture and gives that caramelized finish later. -
Make the Crumble:
Combine sugar, melted butter, salt, and flour. Mix with a fork until crumbly, adding extra flour near the end to create little buttery clumps — those are the best part. -
Assemble:
Layer the rhubarb in a greased baking dish, sprinkle with half the cinnamon sugar, then top with the crumb mixture. Finish with the remaining cinnamon sugar for an extra-golden crust. -
Bake:
Bake until bubbling and golden brown.
Serving
Serve warm with a big scoop of vanilla ice cream or whipped cream. Or enjoy it chilled straight from the fridge the next morning with a cup of coffee — it might even be better that way
Easy Classic Rhubarb Crisp
Equipment
- Oven
Ingredients
- 8 stalks rhubarb (approx. 2 cup) sliced into small pieces
- 1 teaspoon cooking spray or butter, for greasing
- ¼ cup cinnamon sugar see note
Crumb Mixture
- 1 cup sugar
- ½ cup butter melted
- 1 cup flour
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease an 8x8-inch pan with cooking spray or butter.
- Spread chopped rhubarb evenly across the pan and sprinkle with half of the cinnamon sugar.
- In a medium bowl, combine sugar, melted butter, ¾ cup flour, and salt. Mix with a fork until crumbly. Gradually add the remaining ¼ cup flour until the mixture forms small clumps.
- Sprinkle crumb mixture evenly over rhubarb. Top with the remaining cinnamon sugar.
- Bake for 45 minutes, or until the top is golden brown and crisp.
- Cool slightly before serving. Enjoy warm with vanilla ice cream or cold the next day for breakfast.
Notes
- Cinnamon Sugar: To make a larger batch, mix 1 cup sugar with ½ cup cinnamon, and use about ¼ cup for this recipe. For a small batch, mix ¼ cup sugar with 1 tbsp cinnamon.
- Pan Size: This recipe fills an 8x8-inch pan. Double everything for a 9x13 pan (and a crowd).
- Flavor Boost: Add ½ tsp vanilla extract or a pinch of nutmeg to the crumb mixture for extra warmth.
welcome!
Hi, I'm Margot Searls and my hope is to turn around recipes from my table to yours. The food you put on your table can truly turn your lifestyle around for the better—hence Turned Around Table.
