Rhubarb Crisp

Rhubarb Crisp

Updated 5/17/21

Rhubarb Crisp
Rhubarb Crisp

"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. This rhubarb crisp in a cast iron skillet recipe is tart but sweet with the perfect crunch, and it’s super easy to make! 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."


Cooking MethodOven

Cooking Vessel Size10 inch cast iron skillet, mixing bowls


  • 5 cups Rhubarb
  • 1 tablespoon Lemon Juice
  • 1 cup Granulated Sugar
  • 3 tablespoons Cornstarch
  • 1 cup Instant Oats
  • 1 cup All Purpose Flour
  • 1 cup Brown Sugar
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Salt
  • 1 cup Butter
  1. Preheat the oven to 350F.

  2. 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.

  3. Visit https://amandascookin.com/rhubarb-crisp/ for full printable recipe.

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