Rhubarb Crisp

Ingredients List

  • 5 cups rhubarb frozen or fresh, chopped (about 600g)
  • 3/4 cup granulated sugar 150g
  • 1/4 cup corn starch
  • 1/2 cup butter cold, cubed
  • 1/2 cup brown sugar lightly packed
  • 1 1/2 cups rolled oats
  • 1/2 cup whole wheat flour (or sub all purpose) 65 g
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    1. Preheat oven to 375 degrees F and lightly grease an 8×8 inch pan.
    2. In a large bowl, stir together rhubarb, granulated sugar and corn starch (*if using fresh rhubarb, use only 2 tbsp corn starch). Pour into the prepared pan.
    3. In a large bowl, combine butter, brown sugar, oats, and flour until crumbly (use a pastry cutter, a fork, your hands — whatever works!). Spread over rhubarb in pan and press down lightly.
    4. Bake for 35-40 minutes, until golden brown on top and thick and bubbly at the edges. Let sit for 10 minutes before serving with ice cream.
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    Adapted from: https://www.thereciperebel.com/rhubarb-crisp-recipe/