Old-fashioned Rhubarb Crisp is a sweet and tangy taste of nostalgia. Made with farm stand rhubarb, hearty oats, brown sugar and cinnamon, this cast iron skillet recipe is simple and scrumptious.
My therapist can’t explain it with psychology, but choosing the right pan to bake a fruit crisp is mentally taxing. For him, I mean, not me. I got it down to a science. Round, square or rectangle, glass, porcelain or CorningWare that’s been around since the ‘60s when we peaked as a species, there’s a perfectly matched pan for every type of fruit crisp. Even if the fruit crisp technically isn’t a fruit. That’s right, rhubarb, I’m talking about you. Just like tomatoes that are fruits but identify as vegetables, rhubarb is a vegetable that identifies as a fruit. It’s very PC. And by PC I mean both politically correct and pink celery.
Regardless of which food group rhubarb officially falls under, it looks like fruit, tastes like fruit and wants to be fruit. Therefore, it’s a fruit in my book. Or, I should say, in my blog. And since I have a fixation with fruit-to-baking pan pairings, my go-to pan for the best rhubarb crisp is a cast iron skillet. Unlike my slacking coworkers, cast iron does its damn job. You can count on that black skillet to bake pink rhubarb to perfection every time. That’s because a cast iron pan retains heat like no other, plus it guarantees your garden-fresh rhubarb is evenly cooked and your buttery oat topping has just the right amount of crisp. If you’re searching for a foolproof fruit crisp, look no further than cast iron skillet and this old-fashioned recipe.
Before sharing the recipe for Rhubarb Crisp, here are a few baking tips to help you out:
Fresh rhubarb is recommended, but if you don’t have access to fresh then frozen will work in a pinch. Thaw frozen rhubarb before use then blot excess moisture with a paper towel before baking.
Choose rhubarb that is a bright pink in color with fresh, non-wilted leaves. Since we’re only using the stalks for this recipe, trim and trash the leaves. Next, snap off the ends then wash and dry the stalks. Finally, cut the stalks in half lengthwise and slice into 1/2 inch pieces.
This fruit crisp was tested in a 9-inch cast iron skillet but can also be baked in a 9-inch pie plate.
How to Store Rhubarb Crisp
Rhubarb crisp keeps in the refrigerator up to 5 days. Cool to room temperature then cover tightly with plastic wrap before refrigerating.
Fruit crisps can be frozen up to 3 months after baking. Cover cooled crisp with plastic wrap then with aluminum foil before freezing. Thaw overnight in the refrigerator, remove plastic wrap and foil then warm in a 350 degree oven for 20 minutes or until hot.
I hope you enjoy this simple Rhubarb Crisp recipe! Please leave a rating and review below when you get a chance to try it. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.
Finally, if you like rhubarb recipes then you’ll flip for this Upside Down Rhubarb Cake. Soft, fluffy and packed with moisture this vanilla cake is topped with caramelized rhubarb for a springtime twist on a classic dessert.
- 5 cups fresh rhubarb sliced into 1/2 inch pieces
- 1/2 cup granulated sugar
- 1 Tbsp lemon juice freshly squeezed
- 2 1/2 Tbsp cornstarch
- 1 tsp vanilla extract pure
- 1 cup old-fashioned oats
- 1/2 cup dark brown sugar packed
- 1/3 cup all-purpose flour unbleached
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt fine
- 8 tbsp unsalted butter cold and cubed
- Preheat oven to 375 degrees. Grease the bottom and sides of a 9-inch cast iron skillet then set aside.
- Place rhubarb and sugar in a medium-sized bowl. Stir to combine then set aside for 15 minutes.
- Using a slotted spoon, transfer rhubarb to the cast iron skillet. Discard any excess liquid left in the filling bowl.
- Add lemon juice, cornstarch and vanilla to skillet. Stir until evenly combined with rhubarb.
- Add all topping ingredients to a medium-size bowl. Cut in butter with two forks until the mixture is crumbly and the butter is pea-sized.
- Sprinkle topping over rhubarb filling in an even layer then bake for 35 to 40 minutes or until topping is golden brown and fruit juices are bubbly hot.
- Remove skillet from oven and cool for 10 minutes to allow juices time to thicken. Serve warm with a scoop of vanilla ice cream.
- To store, cool leftovers to room temperature then cover refrigerate up to 5 days.