There is something truly wonderful about finding a stash of frozen rhubarb in the back of your freezer when you are desperately craving a taste of spring. While many people think they have to wait for the fresh stalks to hit the farmer’s market, this Classic Rhubarb Crisp proves that frozen rhubarb works just as beautifully!
Making a crisp with frozen rhubarb is arguably even easier than using fresh. There is no washing or chopping required just grab your frozen fruit, toss it with a little sugar and cornstarch, and you are ready to go. The tartness of the rhubarb pairs flawlessly with the sweet, buttery, cinnamon spiced oat topping, making your whole house smell amazing while it bakes.
Whether you are enjoying a cozy winter night in after a hearty Ultimate Cheesy Ground Beef Melt or hosting a summer BBQ alongside a savory Green Pea Salad with Bacon and Cheese, this easy dessert is always a massive hit!
Why You Will Love This Rhubarb Crisp
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Year Round Dessert: Because this recipe is specifically designed to use frozen rhubarb, you can enjoy this comforting treat in the dead of winter or the heat of summer.
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Pantry Staple Topping: The buttery crumb topping uses basic ingredients like oats, flour, and sugar things you probably already have sitting in your kitchen!
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Perfect Flavor Balance: Rhubarb is notoriously tart, but the combination of the sweet filling and the sugary, crunchy oat topping creates a mouthwatering contrast.
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Quick Prep: With just 10-15 minutes of hands on prep time, you can have this baking in the oven while you finish dinner.
Looking for more ways to use your rhubarb stash? Check out these gorgeous Rhubarb Cheesecake Bombs or these fluffy Baked Rhubarb Fritters!
Essential Ingredients
You only need a few simple ingredients to pull this dessert together.
For the Rhubarb Filling:
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Frozen Rhubarb: 2 lbs of frozen rhubarb, cut into 1-inch pieces. (Note: You want to thaw the rhubarb in a colander and drain the excess liquid so your crisp doesn’t become soupy!)
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Sugar: ¾ cup of granulated sugar to sweeten the tart fruit.
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Cornstarch: ¼ cup is absolutely essential to thicken the natural juices that the rhubarb will release as it bakes.
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Cinnamon: ½ tsp to add a warm, comforting background note.
For the Crumb Topping:
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Oats: 1 cup of old fashioned rolled oats provides the best chewy, crisp texture.
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Flour & Sugar: ½ cup of all purpose flour and ½ cup of granulated sugar.
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Butter: 1 stick (½ cup) of unsalted butter. Crucial tip: Make sure the butter is cold and cut into small cubes so it creates a perfect crumbly texture.
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Flavorings: ½ tsp of cinnamon and a pinch of salt.
Need a quick dinner before dessert? Whip up some Quick Healthy High Protein Honey Garlic Shrimp or a refreshing Classic Pasta Salad!
Step-by-Step Instructions
Step 1: Prep the Oven and Dish Preheat your oven to 400°F (200°C). Lightly butter a 2 quart casserole dish or a 9×9 inch baking pan to prevent the fruit from sticking.
Step 2: Make the Rhubarb Filling Ensure your frozen rhubarb has been thawed and drained of excess water. In a large bowl, combine the drained rhubarb, granulated sugar, cornstarch, and cinnamon. Toss everything together until the rhubarb is evenly coated. Spread the filling evenly into your prepared casserole dish.
Step 3: Prepare the Oat Topping In a separate large bowl, combine the rolled oats, flour, sugar, cinnamon, and a pinch of salt. Drop the cold, cubed butter into the bowl. Using a pastry cutter, two forks, or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse, pea sized crumbs.
Step 4: Assemble and Bake Evenly scatter the buttery crumb topping over the rhubarb filling. Place the dish in the preheated oven and bake for 35 to 40 minutes. You will know it is ready when the topping is golden brown and the fruit filling is thick and bubbling around the edges.
Step 5: Cool and Serve Remove the crisp from the oven. Do not skip this step: Let it sit on the counter for at least 10-15 minutes before serving! This resting time allows the hot, bubbling juices to thicken and set so it isn’t a runny mess when you scoop it.
Serve warm with a giant scoop of vanilla ice cream!
Hosting a brunch? This crisp pairs beautifully with a hot cup of coffee and a savory Twice Baked Loaded Breakfast Potatoes spread! Or, if you want another sweet fruit option, try a creamy Hawaiian Cheesecake Salad.
Classic Rhubarb Crisp (with Frozen Rhubarb)
Ingredients
- 2 lbs frozen rhubarb, thawed and drained
- 3/4 cup granulated sugar for filling
- 1/4 cup cornstarch for filling
- 1/2 tsp ground cinnamon for filling
- 1 cup old-fashioned rolled oats for topping
- 1/2 cup all-purpose flour for topping
- 1/2 cup granulated sugar for topping
- 1/2 tsp ground cinnamon for topping
- 1 pinch salt for topping
- 1/2 cup unsalted butter, cold and cubed for topping
Instructions
- Preheat oven to 400°F (200°C) and lightly butter a 2-quart baking dish.
- In a large bowl, combine thawed and drained rhubarb, sugar, cornstarch, and cinnamon. Toss well and transfer to the prepared baking dish.
- In another bowl, mix oats, flour, sugar, cinnamon, and salt.
- Cut in cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the rhubarb filling.
- Bake for 35-40 minutes until the topping is golden and the filling is bubbling.
- Let cool for 10-15 minutes before serving to allow the filling to set.
Notes
Storage and Freezing Tips
To Store: Once cooled, cover the dish tightly with plastic wrap or transfer leftovers to an airtight container. Keep it in the refrigerator for up to 5 days. To Reheat: To get that topping crispy again, pop individual portions into a 350°F oven for 15 minutes, or use the microwave for a quicker (though slightly softer) option. To Freeze: This crisp freezes beautifully! Wrap the completely cooled dish tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating in the oven.