Dessert

Rhubarb Crisp Recipe

Name: Rhubarb Crisp Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 pounds rhubarb, trimmed, tough strings removed, and cut into ½-inch pieces; ¼ cup sugar; 2 tablespoons cornstarch; 1 tablespoon fresh orange juice; 1 teaspoon orange zest; ½ cup almond flour; ½ cup brown sugar; ½ cup whole rolled oats; ½ cup crushed walnuts; ½ teaspoon cinnamon; ¼ teaspoon sea salt; ¼ cup firm coconut oil (or butter); Vanilla ice cream

ByHarry Bern January 20, 2026January 20, 2026

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Introduction

This rhubarb crisp is a delightful dessert that combines tart rhubarb with a crunchy, nutty topping. It’s easy to make and perfect for serving warm with a scoop of vanilla ice cream.

A white square baking dish filled with chopped pink and light green rhubarb pieces at the bottom layer. On top, a crumbly oat and brown sugar mixture is being sprinkled by a woman's hand coming from the right side of the image. Next to the baking dish, on the white marbled surface, are a white bowl with the same crumbly topping and a small clear bowl with white sugar and cinnamon visible inside. A pink and white striped cloth is partly shown in the top left corner. The lighting is bright, highlighting the textures and colors clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds rhubarb (trimmed, tough strings removed, and cut into ½-inch pieces)
¼ cup sugar
2 tablespoons cornstarch
1 tablespoon fresh orange juice
1 teaspoon orange zest
Vanilla ice cream (for serving)
½ cup almond flour
½ cup brown sugar
½ cup whole rolled oats
½ cup crushed walnuts
½ teaspoon cinnamon
¼ teaspoon sea salt
¼ cup firm coconut oil (or butter)

Instructions

Step 1: Preheat the oven to 375°F and grease an 8×8-inch baking dish.
Step 2: In a large bowl, toss the rhubarb with the sugar, cornstarch, orange juice, and orange zest. Spread this mixture evenly in the prepared baking dish.
Step 3: To make the topping, combine almond flour, brown sugar, oats, walnuts, cinnamon, and salt in a medium bowl. Use your hands to work in the coconut oil until the mixture forms crumbs. If it feels too dry, add water ¼ teaspoon at a time until it holds together when pinched.
Step 4: Sprinkle the topping evenly over the rhubarb and bake for 25 to 30 minutes, or until the topping is golden brown and the rhubarb is soft and bubbling.
Step 5: Remove from the oven and let cool for 5 minutes before serving with vanilla ice cream.

Tips & Variations

Substitute walnuts with pecans or almonds for different flavors and textures.
Add a pinch of ground ginger or nutmeg to the topping for extra warmth.
Use butter instead of coconut oil if you prefer a richer taste.
If you like a sweeter filling, increase the sugar by 1 to 2 tablespoons.

Storage

Store any leftover crisp in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F for 10-15 minutes to restore the crispiness before serving.

How to Serve

A white baking dish is filled with chopped rhubarb pieces, which are pink and light green, forming the bottom layer. On top, a woman's hand is sprinkling a crumbly topping made of oats and brown sugar, covering the fruit unevenly. The dish is placed on a white marbled surface with a pink and white striped cloth partially visible on the left side. The textures contrast between the smooth, juicy fruit and the coarse, crumbly oat topping. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen rhubarb for this recipe?

Yes, frozen rhubarb works well. Thaw it completely and drain any excess liquid before mixing with the sugar and cornstarch to prevent a watery filling.

Is almond flour essential for the topping?

Almond flour adds a moist, nutty flavor, but you can substitute it with all-purpose flour or oat flour if needed. The texture may vary slightly but will still be delicious.