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Rhubarb Crisp in a cast iron pan with one quarter scooped out and a spoon resting in the pan.
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Rhubarb Crisp Recipe with Oatmeal Topping

An unbelievably easy and incredibly delicious rhubarb crisp recipe made with a lightly spiced oatmeal topping.
Prep Time5 mins
Cook Time30 mins
Resting Time5 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: Baking, Crisp, Oatmeal, Rhubarb
Servings: 8
Calories: 316kcal


For the filling:

  • 5 cups chopped rhubarb
  • ½ cup granulated sugar
  • 2 tablespoon flour
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

For the oatmeal topping:

  • 1 cup flour
  • 1 cup quick cooking oats
  • ½ cup old fashioned oats
  • ¼ cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup 1 stick unsalted butter, melted


  • Preheat oven to 350 degrees. In a 9-inch cast iron skillet (or 9x9 inch square pan) toss the rhubarb with the sugar, 2 tablespoon flour, salt, and vanilla extract. Stir well to coat and set aside.
  • In a medium bowl, whisk together the 1 cup flour, both oats, brown sugar, salt and cinnamon until combined. Pour in melted butter and mix well to combine. The topping will be crumbly and slightly wet.
  • Sprinkle topping evenly over filling. Bake in preheated oven for 25 – 30 minutes, or until oatmeal topping is brown and juices are bubbling.
  • Remove and let stand for 5 – 10 minutes before serving with vanilla ice cream or freshly whipped cream.


The crisp can be stored, covered tightly with foil, in the fridge and rewarmed in a 350 degree oven for 5 - 10 minutes before serving again.


Serving: 1g | Calories: 316kcal | Carbohydrates: 47g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 466mg | Potassium: 300mg | Fiber: 4g | Sugar: 20g | Vitamin A: 432IU | Vitamin C: 6mg | Calcium: 91mg | Iron: 2mg