Rhubarb crisp is a classic dessert that is easy to make and always a hit with family and friends. It's made with fresh rhubarb, sugar, butter, oats, and spices. The tartness of the rhubarb combined with the sweetness of the sugar creates a delicious balance that can't be beat.
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Why You Should Make Rhubarb Crisp
- Great way to use up rhubarb - rhubarb is often paired with strawberries, however, it can be hard to have both on hand at once. By making this a rhubarb cobbler, you can use up more rhubarb than you would adding additional berries.
- Tastes great no matter the season - we freeze rhubarb during the summer so we can eat rhubarb cobbler year round!
- No pie dough - by making rhubarb cobbler, you do not have to make and roll out a pie crust.
Rhubarb Cobbler Ingredients
- Rhubarb - the fruit of the pie. Make sure it is washed and dried.
- Lemon juice - preserves rhubarb
- White sugar - provides sweetness for pie
- Cornstarch - thickens juices as pie cooks
- Rolled oats - adds fiber to topping
- Flour - thickens topping mixture
- Brown sugar - adds sweetness to topping
- Melted butter - helps topping stick together so it is not as crumbly
- Cinnamon - adds that pie flavor we all know and love
How to Make
- Make filling - stir together filling ingredients in sprayed pie dish. This way, you are saving dishes.
- Assemble topping - stir together topping ingredients in a bowl, then add on top of filling.
- Bake - bake at 375 for about one hour.
Rhubarb cobbler using frozen rhubarb is definitely do-able! Thaw out the vegetable beforehand, then pat the rhubarb dry to prevent excess moisture. They do not have to be super dry, but definitely try to pat down most of the mositure.
No, the stalks will soften as they bake.
Yes, prepare this recipe up until the baking step. Then, cover and freeze for up to 3 months. To eat, let thaw at room temperature for at least an hour. Then bake according to directions.
Yes, prepare and according to directions just like you would using a stove.
How to Store Fresh Cobbler
When a cobbler is fresh, you can leave it at room temperature for a few hours so everyone gets a chance to eat it. Put in the after a few hours since this has fruit in it.
More Pie Recipes:
Delicious Rhubarb Crisp
- 3 cups rhubarb washed and dried
- 1 teaspoon lemon juice
- ¾ cup white sugar
- 2 tablespoon cornstarch
- 1 cup rolled oats
- ½ cup flour
- 1 cup brown sugar
- ¼ cup melted butter
- ½ tablespoon cinnamon
- In a sprayed pie dish, combine all filling ingredients. Stir until no more lumps.
- In a medium sized bowl, stir together all of the topping ingredients until well combined. Pour in an even layer on top of filling in pie pan.
- Bake covered at 375 for about 40 minutes or until bubbly throughout. Serve with whipped cream or ice cream.
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