This rhubarb crisp in a cast iron skillet recipe is tart but sweet with the perfect crunch, and it’s super easy to make!
Why this recipe works
While this prize-winning rhubarb crumble is among one of our favorite ways to use rhubarb, a fresh rhubarb crisp holds close to our heart. This old-fashioned crisp uses just rhubarb. No strawberries needed here to allow the star of the show to truly shine.
We love a bowl full of warm rhubarb crisp with its crunchy oat topping and tender insides, especially when paired with a scoop of vanilla ice cream. The perfect combination of tart and sweet, this cast iron skillet dessert is a family favorite!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
RHUBARB – Rhubarb can be found in stores almost year round or plucked from the garden during its peak season from April-June. When choosing rhubarb, pick the stalks with no discoloration or speckles, and are firm to the touch. You may use frozen rhubarb if that’s what you have on hand.
TOPPING – The crisp topping is made with instant oats, flour, brown sugar, cinnamon, salt, and butter then is topped with a heaping scoop of vanilla ice cream.
How to Make Rhubarb Crisp
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 350F.
- Clean and chop the rhubarb. Add to a large bowl with lemon juice, sugar, and cornstarch. Toss until well coated. Pour contents into a 10 inch skillet.
- In another large bowl, mix together the oats, flour, brown sugar, cinnamon, and salt. Add the cubed butter and blend well with hands until the butter is fully incorporated, but not melted. Pour the topping over the unbaked rhubarb.
- Bake for 40 minutes at 350F. Remove from the oven and allow to cool for 10 minutes. Top with vanilla ice cream either in the skillet or individual dishes.
Frequently Asked Questions & Expert Tips
Yes, you can use frozen rhubarb. You can either thaw your rhubarb completely, preserving all the juices that leak from the rhubarb as it thaws and using that in combination with the other ingredients. Or, you can bake the frozen rhubarb in your crisp directly from the freezer, adjusting the cook time as necessary.
You can add blueberries, strawberries, raspberries, blackberries, or even apples if you’d like. You will want a 1/2 and 1/2 ratio of rhubarb to whichever other ingredient you will be adding, or if adding more than 2, 1/3 of each vegetable/fruit.Â
You can make your crisp topping ahead of time and store in the freezer for 2-3 months. You can also freeze your chopped rhubarb for up to 1 year. However, I would recommend assembling the crisp the day of.
Store your rhubarb crisp tightly covered with plastic wrap or an air tight lid in the refrigerator for 2-3 days.
Choosing quality rhubarb for your crisp is important. You want nice, firm rhubarb stalks. You should not have any mushy stalks or speckled spots on your rhubarb. Be sure not to use the leaves as these are poisonous to pets and humans. Discard the leaves accordingly. Garden fresh rhubarb is best used in the spring or early summer. Typically April through June is a good rule of thumb. To preserve your harvested rhubarb, chop the stalks and store in the freezer for up to 1 year so you can enjoy it year round!
Typically, fresh in-season rhubarb doesn’t need peeling, however, if your rhubarb is a bit past season and the stalks are very hardy and tough you may want to peel them for better texture and flavor.
Serving Suggestions
Rhubarb crisp is known for being served with a heaping scoop of vanilla ice cream. A warm crisp with cool ice cream is heavenly, some also like to add whipped cream and fresh berries on top. Rhubarb crisp is best served right away while it is warm and fresh from the oven.
More Crisp and Cobbler Recipes
- Blueberry Cobbler
- Summer Fruit Crisp
- Crockpot Apple Cobbler
- Apple Cranberry Crisp
- Crockpot Chocolate Cherry Cobbler
- Prize-Winning Rhubarb Crumble
- Peach Cobbler Dump Cake
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Rhubarb Crisp
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 5 cups rhubarb chopped into 1-inch x 1/2-inch pieces
- 1 Tablespoon lemon juice
- 1 cup granulated sugar
- 3 Tablespoons cornstarch
- 1 cup instant oats
- ½ cup all-purpose flour
- ½ cup brown sugar packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup butter 1 stick, cold and cubed
Things You’ll Need
Before You Begin
- Store your rhubarb crisp tightly covered with plastic wrap or an air-tight lid in the refrigerator for 2-3 days.
- You can make your crisp topping ahead of time and store in the freezer for 2-3 months. You can also freeze your chopped rhubarb for up to 1 year. However, I would recommend assembling the crisp the day of.
Instructions
- Preheat the oven to 350F.
- Clean and chop the rhubarb. Add to a large bowl with lemon juice, sugar, and cornstarch. Toss until well coated. Pour contents into a 10 inch skillet.
- In another large bowl, mix together the oats, flour, brown sugar, cinnamon, and salt. Add the cubed butter and blend well with hands until the butter is fully incorporated, but not melted. Pour the topping over the unbaked rhubarb.
- Bake for 40 minutes at 350F. Remove from the oven and allow to cool for 10 minutes. Top with vanilla ice cream either in the skillet or individual dishes.
Nutrition
Amanda Davis
Latest posts by Amanda Davis (see all)
- Pretzel Chocolate Chip Cookies - December 19, 2024
- Christmas Tree Cheese Platter - December 16, 2024
- White Chocolate Macadamia Nut Cookies - December 12, 2024
Jesse says
Could you use the ingredients from your prize winning rhubarb crumble but switch the topping perhaps?
Amanda Formaro says
I don’t see why not
MARIE says
Going to try the recipe for the Rhubarb Crisp ….thanks MARIE