Here’s a dessert that’s sweet and a little tart at the same time! This easy Rhubarb Crisp Without Oats has fresh raspberries too, and is perfect with whipped cream or ice cream served alongside.
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Why You’ll Love This Recipe
I can’t think of anyone I know who doesn’t absolutely swoon over a warm baked fruit dessert with a crisp topping. Rhubarb desserts are among my favorite for their perfect balance of tart rhubarb and sweet crumb topping.
In this case, fresh rhubarb filling is paired with fresh raspberries for an incredibly tasty dessert that I think you’ll love too!
Here’s some good reasons to make this delicious dessert:
- Fruit crumbles & crisp recipes make plenty for a crowd (and it’s easy enough to make two if needed) so this solves so many “what will we serve for dessert” questions.
- A big scoop of ice cream or whipped cream is practically mandatory with this rhubarb crumble, so don’t skip it!
- This is an easy dessert to make, and like I said, everyone just loves it.
- If you love homey, sweet desserts, bookmark these for later: Summer Fruit Crisp (a reader favorite) these incredible Cider Apples with a crumb topping, and Mini Caramel Apple Pies which are totally delicious!
Ingredients You’ll Need
For the full recipe and list of ingredients, please scroll to the recipe card below.
- Fresh rhubarb: The stalks are cut and cooked down into a jammy consistency.
- Raspberries: These add a modern touch to this warm fruit crisp.
- Butter: Unsalted butter to make the fantastic crumb topping.
- Brown Sugar: Also the best ingredient for a delicious crumb topping.
- Flour: Just a half cup of all-purpose flour.
- Vanilla Extract: For wonderful flavor we can’t get anywhere else.
Step-By-Step Instructions
For the full recipe and list of ingredients, please scroll to the recipe card below.
- Mix the dry ingredients for the crumble topping in a food processor or a pastry cutter in a medium bowl.
- Mix together the fruit mixture in a medium or large bowl.
- Assemble the dessert – filling first, crumble on top.
- Bake and enjoy!
Tips for this Recipe
- Make the crumb topping in advance and freeze it until ready to use, up to 60 days .
- Start baking this recipe in a very hot oven, then turn it down which will make the filling jammy and delicious.
Serving Ideas
- Highly recommended to serve this wonderful crisp with vanilla ice cream, though whipped cream is equally wonderful. Same is true with plain Greek yogurt (which totally qualifies this dessert as breakfast food.) 🙂
- This is one of those desserts everyone looks forward to after a Sunday dinner of Meatballs in Marinara Sauce or Pan Seared Chicken Thighs.
- Maybe add a Simple Celery Salad or this crunchy, wonderful Italian Green Bean Salad.
- That said, you could also serve this for casual get-togethers, maybe with a couple of other desserts like Mini Strawberry Pies (made with a store-bought cookie dough) this outstanding Banana Cake with a swirly cream cheese frosting, or this show-stopper: Best Fresh Figs Cake Recipe.
Frequently Asked Questions
You can make the components and keep them separate until ready to assemble the dessert the day you’re planning to serve it. This dessert does taste better the day it was made.
An airtight container will hold any leftover dessert for a day or so, refrigerated.
Room temperature or warm fruit desserts are wonderful with fresh cream or vanilla ice cream.
More Recipes:
- Rice Pudding with Rhubarb: Elegant and so delicious, this one scented with rose water. Here’s the web story.
- Ginger Biscotti with Pistachios: A very good cookie!
- Rosa Parks Peanut Butter Pancakes: Light, fluffy and incredibly delicious!
- How to tell if blackberries are bad: A handy useful guide.
- Old-fashioned Apple Cake Recipe: Just a fantastic apple cake recipe
- Ice Cream Cake with Peanut Butter Ganache: Store bought steps make this recipe easy!
- Baked Apples web story. These are incredible!
If you’ve made this Rhubarb Crisp without Oats, or any recipe on Studio Delicious, leave a recipe rating and tell me all about it in the comments below!
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Rhubarb Crisp Without Oats
Ingredients
- 3 cups Rhubarb, fresh, washed and dried, ends trimmed, cut in 1/2" pieces
- 1 ½ cups Raspberries
- 1 ½ cups Sugar
- 1 teaspoon Pure Vanilla Extract
- ½ cup Flour
- ½ teaspoon Cinnamon
- 1 cup Flour
- ⅓ cup Sugar
- ¼ Brown Sugar, packed
- ½ teaspoon Cinnamon
- ¼ tsp Salt
- 1 stick Butter, cold, cut in small pieces
Instructions
- Make the RHUBARB RASPBERRY MIXTURE
- In a medium mixing bowl, combine the cut rhubarb, raspberries, sugar, vanilla, flour and cinnamon. Carefully mix the ingredients until combined, being careful not to crush the raspberries
- Make the CRUMB TOPPING
- Place the flour, sugars, cinnamon, sea salt and butter in a food processor and mix until combined. The mixture will be cornmeal-like and will stick together when gently squeezed with your hand.
- Heat oven to 400.
- Prepare a shallow baking dish by coating with a little non-stick spray or butter (I used a 10" baking dish).
- Place the rhubarb raspberry mixture in the baking dish and sprinkle the crumb mixture over the top. Use all the topping, even if it looks like a lot.
- Place baking pan in the middle rack of the oven and bake for 15 minutes. Reduce heat to 350 and continue baking until topping is crispy and golden, about 30 more minutes.
- Serve with whipped cream or ice cream.
Nutrition
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
The following text is the original post for this recipe.
I did not come from a rhubarb family. Apparently nobody in our house liked it, but really, we just didn’t know how to use it. Rhubarb came with a general fear of sliminess, in an okra kind of way
My old friend Bonnie turned me on to the wonders of baking with fresh rhubarb. We worked together when I was in my early 20’s, and while I wasn’t a terrible cook, I didn’t know how to do much back then.
She was from a small town in the mid-west and was old-school, so when she served you a salad, it came with a chilled fork.
But it was her rhubarb vanilla cake I remember most. It was unlike anything I’d ever tasted- sweet and tart at the same time. I don’t know exactly how she made it, but the rhubarb was cut in small pieces mixed with sugar to make a syrupy sauce and placed in the bottom of a glass dish.
Yellow cake batter from a mix was then spooned over the top. It came out of the oven glorious and rosy and golden and was served with cold whipped cream. It’d make you slap your Grandma – a phrase that exactly no one said where I grew up in Nevada.
After eating that cake, I decided I loved rhubarb. Over the years Bonnie taught me about canning and preserving, which I still do every summer.
Sometimes we made fresh juice from the Concord grapes growing wild in her small yard. After a lot of squeezing, squishing, straining and draining and boiling, the juice was done – deep purple with a rare, sweet taste.
It was fabulous and refreshing, poured in a tall glass over crushed ice on those hot afternoons sitting on her front porch. This was in the olden days, before every household had a juicer.
This raspberry rhubarb crisp has a light, buttery topping, that would probably even taste good on dirt. It’s that good. Adding fresh raspberries to the mix is unexpected and tasty. Rhubarb is totally worth a try – and makes a satisfying spring dessert.
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