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Cherry Rhubarb Crisp

This easy cherry rhubarb crisp recipe features the perfect combination of sweet, tart, and buttery flavors. Pair with a scoop of vanilla ice cream for the ultimate summer dessert!

Two white plates with the cherry, rhubarb dessert on it
Photo Credit: Dishes Delish.

Young Rhubarbarians

I’ve talked before about the big rhubarb plant in our backyard when I was growing up. I loved that plant. I would wait patiently every year for my grandmother to deem it large enough to pick and cook. In the post I’m referring to, I talk about my folks always warning us NOT to eat the rhubarb leaves, as they are poisonous.

Um, …like, yeah. My sisters and I were prone to running out in the backyard and nibbling any greens we could latch our teeth onto. Weren’t you?

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What is the difference between cobblers and crisps?

A cobbler has a crust on the bottom and some batter dropped on top. A crisp doesn’t have a bottom crust, just a loose, crispy layer on top.

To crust or to crisp

My grandmother used to make two different pies with our backyard rhubarb. A delicious rhubarb pie and a delightful strawberry rhubarb. I love both of those pies, but sometimes I just want a simpler dessert. And by simpler, I really mean: Lainey doesn’t make crust.

So, I make a lot of crisps. Like this delicious cherry rhubarb crisp. I love the two flavors together, even more than I love strawberries paired with rhubarb. Why?

Because cherries have a deeper flavor and are sweeter than strawberries, so they complement better the the milder, sour taste of rhubarb.

I have a both cherry and rhubarb recipes on the Dishes Delish blog:

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Helpful tips

  • Use firm but ripe plump sweet cherries.
  • Find the best rhubarb you can; farmer’s markets and home gardens are an excellent source.
  • Use less sugar to sweeten this delicious crisp than you think you need, as cherries are naturally sweet.
  • Crisps are best served warm (although I’ve savored my share of cold ones) and topped with a scoop of vanilla ice cream.
  • Use rolled oats as instant oats are too delicate.
a white plate with a spoon on it along with a cherry crisp dessert
Photo Credit: Dishes Delish.

How to make cherry rhubarb crisp

Pre-step

Preheat the oven to 375 degrees Fahrenheit, and a 13″ x 9″ pan – mine is ceramic.

Step one

Gather the ingredients: cherries and three stalks of rhubarb. (A)

Step two

Wash the cherries, pit them with this lovely gadget and cut them in half.

Step three

Wash the stalks of rhubarb and cut them into thinnish slices. Final quantities of each ingredient should measure 3 cups and place the fruit into a large mixing bowl.

Step four

Gather the brown sugar and cornstarch. (B)

Left - cherries in a sieve and rhubarb on the table. Right - brown sugar, corn starch, chopped cherries and rhubarb
Photo Credit: Dishes Delish.

Step five

In a large bowl, add brown sugar and corn starch to the fruit and mix until combined and transfer to a large baking dish. (C)

Step six

In a smaller mixing bowl, add flour, oatmeal, and butter and mix with a pastry blender until the topping is crumbly and sprinkle the coarse crumbs on the cherry rhubarb. (D) I lightly press down on the crisp topping.

The cherry mixture in the bottom of the baking dish and the crumble pressed on top
Photo Credit: Dishes Delish.

Step seven

Bake for 30 minutes. The crumble topping should be lightly browned and the fruit juices bubbling.

Step eight

Let the cherry rhubarb crisp rest for 10 minutes before serving it. (D)

It is the longest 10 minutes of my life.

Serve.

A pan of the dessert behind the two plates with the crisp on it along with spoons
Photo Credit: Dishes Delish.

Let’s look at another view!

Overhead view of a white plate with the cherry dessert on it along with the pan in the upper portion
Photo Credit: Dishes Delish.

So delicious! Christopher and I aren’t the type to put ice cream on our desserts – at least not at home – but feel welcome to dollop vanilla ice cream on yours.

I hope you enjoyed this cherry rhubarb crisp recipe!

Please let me know whether you prefer cobbler or crisp in the Comments below. And what would you pair with rhubarb? I’d love to know.

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

Two white plates with the crisp and spoons on them

Cherry Rhubarb Crisp

This cherry rhubarb crisp recipe is simply scrumptious. It perfectly balances the sweet of the cherry with the sour of the rhubarb. Top those off with crispy goodness and you have the perfect dessert!
4.91 from 22 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Keyword: cherry crisp, cherry rhubarb crisp
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 12 servings
Calories: 192kcal

Ingredients

Fruit

  • 3 cups bing cherries pitted and cut in half
  • 3 cups rhubarb (3 large stalks) cut in slices
  • 1/2 cup brown sugar not packed
  • 1 tablespoon cornstarch

Crisp layer

  • 1/2 cup brown sugar not packed
  • 2/3 cup flour
  • 2/3 cup rolled oats not instant
  • 6 tablespoons butter cut into small pieces

Instructions

  • Preheat oven to 375 F and get your 13" x 9" pan.
  • Place the cherries, rhubarb, 1/2 cup brown sugar and cornstarch in the mixing bowl and stir until completely mixed. Transfer fruit mixture in baking dish.
    3 cups bing cherries, 3 cups rhubarb, 1/2 cup brown sugar, 1 tablespoon cornstarch
  • Wash and dry mixing bowl or use a new one and place 1/2 cup brown sugar, oats, flour, and butter into the bowl. Use either your hands or a dough cutter to mix the ingredients together. You want the butter to form into little balls and the mix to be crumbly.
    1/2 cup brown sugar, 2/3 cup flour, 2/3 cup rolled oats, 6 tablespoons butter
  • Sprinkle topping and press it on top of the fruit. Place the baking dish with the cherry rhubarb crisp in the oven and bake for 30 minutes. The topping should be slightly browned and the fruit juices bubbling.
  • Let rest for 10 minutes before serving.
  • Serve, eat, and enjoy.
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Notes

Helpful tips
  • Use firm but ripe plump cherries.
  • I find the best rhubarb can be found at farmer’s markets.
  • You don’t need as much sugar to sweeten this delicious crisp as cherries are naturally sweet
  • Crisps are best served warm but I’ve been known to eat it cold and it’s still delicious
  • Use rolled oats as instant oats are too delicate

Nutrition

Serving: 1serving | Calories: 192kcal | Carbohydrates: 33g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 56mg | Potassium: 212mg | Fiber: 1g | Sugar: 22g | Vitamin A: 230IU | Vitamin C: 4.9mg | Calcium: 51mg | Iron: 0.8mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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44 Comments

  1. I just bought a huge clamshell of cherries at Costco the other day, now this recipe is calling my name! Delicious!

  2. My husband got cherries from Farmer’s market this weekend and this is a perfect way to use them! I am so glad that I came across this recipe of yours. ๐Ÿ™‚

  3. This crisp looks beautiful! Now, I need to find some rhubarb around here…

  4. I grew up eating crisps and love them. I still have yet to try baking with rhubarb, but I really want to give it a try. This recipe looks divine.

    1. Thanks Jenni! I look forward every year for rhubarb to come in season as this is one of my favorite things to make with it!

  5. The classic flavour combo never goes out of style. My husband LOVES crisps. What a great way to use the fresh berries and rhubarb from the market. Simple, delicious and a true crowd pleaser. Great for BBQ parties.

  6. Rhubarb and cherries are wonderful together. Love this combo. And this is perfect dessert for summer just to sit down on my comfy chair and enjoy it

  7. Love how you broke down this recipe and article for me! So easy to read! i’ve never had rhubarb before….I know, I KNOW! But this looks divine so I’m definately going to try it!! Thanks for posting!!

    1. Thank you Amanda! I can’t imagine life without rhubarb. Though now that I say that, I live without it most of the year.

  8. I love a good crisp recipe! That crunchy topping is the best! I am super intrigued by combining the rhubarb with cherries instead of the traditional strawberry! What a fun flavor combination! So trying this!

    1. Thanks Jenni!! It’s a lovely combination. I almost prefer it over strawberry/rhubarb! Who am I kidding, I do prefer it! ๐Ÿ˜‰

  9. I love rhubarb and am patiently waiting for mine to get big enough to harvest. In the meantime, I’m hoarding delicious ways to use it. This just made the list ๐Ÿ™‚ I can see myself pulling it out for breakfast too…I mean oats and fruit are breakfast food, right?

  10. I do strawberry and rhubarb all the time, but Iโ€™ve never tried to do a recipe with cherry and rhubarb – I love it!

  11. This sounds absolutely delicious, I love that you use cherry with the rhubarb. I’ve usually had it with strawberries, but I’m going to have to give this a try soon!

  12. Cherry crisp is hands down one of my favorite desserts! I seriously can’t get enough when we make it. I’m not sure why I’ve never considered adding rhubarb to the mix, but it sounds great. We’ll give that a try the next time we make crisp. ๐Ÿ™‚

  13. I’ve never used cherries with rhubarb, but what a great idea! You’re right, I think they’ll be a much better balance with the sweeter, deeper flavor. Don’t think I ever saw them at the same time in NY – I’ll have to see what happens next spring here in NC!

  14. Never knew there was a difference between a crisp and a crumble! But I wouldnโ€™t deny any that happened to be given the wrong name!!!

  15. I think this sounds wonderful! In my area people usually mix strawberry and rhubarb, but I think cherry sounds even better!

  16. It’s probably just as well that both cherries and rhubarb are seasonal. Otherwise, we’d have to eat this dessert all the time!! It’s soooooooo good! Great photos, too.

    1. Oops. I should put that in the recipe card. Yes, it is 13 x 9! Thanks for the question Sue!

  17. I’m usually a rhubarb purist but I had an excess of both bing cherries and rhubarb from from my CSA and this was the perfect use for both. 1/2 cup “not packed” brown sugar is a pretty loose measurement even for a forgiving recipe like a crisp. I settled for 74 g after doing a bit of research and it was perfect.

    1. Thanks Mary Beth. I get it about not being precise with the measurement. I don’t like to pack my brown sugar because I find things too sweet if I do, so I just scoop the measuring cup in it and that’s it, and I didn’t know how to notate it. Thanks for trying the recipe.

  18. Weird. Three years in and no one posting a comment has actually cooked or eaten this? Was this intended to be eaten or just to discuss the merits?

    1. Hi Karen, truly, I can’t control what people write in the comments. It is a family favorite and we make it whenever rhubarb comes available.

  19. Glad to find this recipe. I have tons of cherries and rhubarb in the freezer and this is a delicious combo. I sometimes add chopped pecans to the crumble topping

  20. I used sour cherries because that’s what I have. You have to increase the sugar when you use them, but in my opinion they make a superior pie or crisp.
    Remember to include pan size in the recipe. In the blog you write “large pan” which is a bit vague, in the printable recipe you have nothing.

    1. That’s a great addition, Barb. I had the 13 x 9 pan in the equipment section but maybe it didn’t translate so I did just put it in the recipe. Thank you.

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