Go Back
–+ servings
Rhubarb Crisp

Heavenly Rhubarb Crisp That Will Cozy Up Your Evenings

This Rhubarb Crisp combines tangy rhubarb with a sweet, buttery crunch for a cozy dessert perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 6 jars
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 cups Fresh or Frozen Rhubarb If using frozen, ensure it's thawed and drained well.
  • 1 cup Granulated Sugar Sweetens the tartness of rhubarb.
  • 2 tablespoons All-Purpose Flour Can swap for gluten-free flour if needed.
For the Topping
  • 1/2 cup Unsalted Butter Cold, cut into pieces for best crumb texture.
  • 1/2 cup Brown Sugar Adds caramel sweetness.
  • 1 cup Rolled Oats Ensure they’re certified gluten-free if necessary.
  • 1 teaspoon Cinnamon Enhances overall flavor.
Optional Serving Suggestion
  • 1 cup Whipped Cream or Vanilla Ice Cream Adds creaminess and richness!

Equipment

  • Oven
  • Mixing bowl
  • Food Processor
  • Half-Pint Canning Jars

Method
 

Step‑by‑Step Instructions for Rhubarb Crisp
  1. Preheat your oven to 375°F (190°C).
  2. Wash and dry six half-pint canning jars thoroughly.
  3. In a medium bowl, combine the rhubarb with granulated sugar and flour. Gently mix and divide between jars.
  4. Sprinkle the remaining sugar and flour mixture over the rhubarb layer in each jar.
  5. In a food processor, pulse together the cubed butter, flour, brown sugar, rolled oats, and cinnamon until crumbs form.
  6. Evenly distribute the crisp topping over the rhubarb mixture in each jar.
  7. Place jars on a rimmed cookie sheet and bake for about 30 minutes until the topping is golden.
  8. Allow to cool for about 15 minutes before serving.

Nutrition

Serving: 1jarCalories: 250kcalCarbohydrates: 36gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 130mgFiber: 3gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 15mgIron: 1mg

Notes

Select vibrant, fresh rhubarb for the best flavor. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven.

Tried this recipe?

Let us know how it was!