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    Home » Desserts » Cherry Rhubarb Crisp

    Cherry Rhubarb Crisp

    Last updated on March 3, 2020. Originally posted on June 2, 2022 By Elaine 40 Comments

    933 shares
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    Cherry Rhubarb Crisp for Pinterest

    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!

    A closer view of the two white plates with the cherry crisp on it and the baking dish of crisp in the background

    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?

    😉

    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:

    • Rhubarb sauce
    • Cherry fruit squares
    • Rhubarb puff pastry
    • Rhubarb vodka
    • Cherry vodka

    This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.

    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.

    How to make cherry rhubarb crisp

    Pre-step

    Preheat the oven to 375 degrees Fahrenheit.

    Step one

    Gather the ingredients: cherries and three stalks of rhubarb.

    Cherries in a sieve getting ready to be washed, and some rhubarb in the background

    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.

    Light brown sugar, corn starch, sliced cherries, and rhubarb

    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. (B)

    Cherries and rhubarb in the baking dish with the topping ingredients in back

    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. (C) I lightly press down on the crisp topping.

    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)

    Oat mixture on the crisp both cooked and uncooked

    It is the longest 10 minutes of my life.

    Serve.

    two white plates with the crisp on them with the baking dish of crisp in the background

    Let’s look at another view!

    Overhead shot of the two plates of rhubarb crisp with spoons

    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 ice cream on yours. You have my permission.

    I hope you enjoyed this cherry rhubarb crisp recipe!

    Other popular fruit recipes

    • Peach crisp
    • Yogurt parfait
    • Date nut cookies
    • Cherry sauce

    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 FACEBOOK, TWITTER, INSTAGRAM 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!
    4.94 from 16 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
    Author: Elaine Benoit

    Ingredients

    Fruit

    • 3 cups bing cherries pitted and cut in half
    • 3 cups rhubarb (3 large stalks) cut in slices
    • ½ cup brown sugar not packed
    • 1 tablespoon cornstarch

    Crisp layer

    • ½ cup brown sugar not packed
    • ⅔ cup flour
    • ⅔ cup rolled oats not instant
    • 6 tablespoons butter cut into small pieces

    Instructions

    • Preheat oven to 375 F
    • Place the cherries, rhubarb, ½ cup brown sugar and cornstarch in the mixing bowl and stir until completely mixed. Transfer fruit mixture in baking dish.
    • Wash and dry mixing bowl or use a new one and place ½ 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.
    • 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
    • Enjoy

    Equipment

    pastry blender
    glass bowl
    rubber spatula
    baking dish (13 x 9)
    See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!

    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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    933 shares

    This post may contain affiliate links, which means I get a small commission, at no additional cost to you,  if you click the link and buy. You can read my disclosure here.

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    Reader Interactions

    Comments

    1. Jamie Young

      July 02, 2018 at 12:04 pm

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

      Reply
      • Elaine

        July 02, 2018 at 12:53 pm

        Thanks Jamie!! I love this dessert!!

        Reply
    2. Cookilicious

      July 02, 2018 at 12:04 pm

      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. 🙂

      Reply
      • Elaine

        July 02, 2018 at 12:53 pm

        Thanks so much Cookilicious! I appreciate it!

        Reply
    3. Britt | Sweet Tea and Thyme

      July 02, 2018 at 1:01 pm

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

      Reply
      • Elaine

        July 02, 2018 at 4:40 pm

        Hi Britt, thanks. I find farmers markets are great suppliers of rhubarb!!

        Reply
    4. Jenni LeBaron

      July 02, 2018 at 1:47 pm

      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.

      Reply
      • Elaine

        July 02, 2018 at 4:39 pm

        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!

        Reply
    5. Gloria

      July 02, 2018 at 5:00 pm

      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.

      Reply
      • Elaine

        July 02, 2018 at 5:23 pm

        Thanks Gloria!! I absolutely love this combination too! Thank you for your comment!

        Reply
    6. Jyothi (Jo)

      July 02, 2018 at 11:39 pm

      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

      Reply
      • Elaine

        July 05, 2018 at 12:30 pm

        Thanks Jo! I agree. I can always go for rhubarb and cherries!

        Reply
    7. Amanda Mason

      July 03, 2018 at 7:57 pm

      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!!

      Reply
      • Elaine

        July 05, 2018 at 12:30 pm

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

        Reply
    8. Jenni

      July 05, 2018 at 9:30 pm

      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!

      Reply
      • Elaine

        July 06, 2018 at 8:41 am

        Thanks Jenni!! It’s a lovely combination. I almost prefer it over strawberry/rhubarb! Who am I kidding, I do prefer it! 😉

        Reply
    9. Beth

      July 06, 2018 at 1:31 pm

      I love crisps! I love the idea of the cherries and rhubarb too! That’s a different twist!

      Reply
      • Elaine

        July 08, 2018 at 12:51 pm

        It’s my favorite twist! Thanks Beth!

        Reply
    10. Kitty

      July 06, 2018 at 11:25 pm

      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 🙂 I can see myself pulling it out for breakfast too…I mean oats and fruit are breakfast food, right?

      Reply
      • Elaine

        July 08, 2018 at 12:52 pm

        Hehe. So true, Kitty! 🙂 Thank you. I wish I had a rhubarb plant in my yard!!

        Reply
    11. Leslie

      July 07, 2018 at 11:20 am

      I do strawberry and rhubarb all the time, but I’ve never tried to do a recipe with cherry and rhubarb – I love it!

      Reply
      • Elaine

        July 08, 2018 at 12:50 pm

        Thanks Leslie! It’s one of my favorite pairings!

        Reply
    12. Stacey

      July 08, 2018 at 9:17 pm

      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!

      Reply
      • Elaine

        July 09, 2018 at 9:51 am

        Thanks Stacey! You won’t regret it, that’s for sure!

        Reply
    13. Kim @ Berly's Kitchen

      July 08, 2018 at 9:18 pm

      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. 🙂

      Reply
      • Elaine

        July 09, 2018 at 9:50 am

        Thanks Kim! I love the combo so much that I wish rhubarb season would last longer!

        Reply
    14. Anne Murphy

      July 08, 2018 at 11:24 pm

      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!

      Reply
      • Elaine

        July 09, 2018 at 9:49 am

        It’s such a nice combo! 🙂 Thank you Anne!

        Reply
    15. Lorie

      July 09, 2018 at 12:55 am

      Never knew there was a difference between a crisp and a crumble! But I wouldn’t deny any that happened to be given the wrong name!!!

      Reply
      • Elaine

        July 09, 2018 at 9:49 am

        Hehe. Thanks Lorie!

        Reply
    16. Sara

      July 09, 2018 at 8:09 am

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

      Reply
      • Elaine

        July 09, 2018 at 9:48 am

        Thanks Sara, I think strawberry/rhubarb is the norm but I love my cherries! 🙂

        Reply
    17. Christopher Benoit

      July 13, 2018 at 7:18 pm

      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.

      Reply
      • Elaine

        July 23, 2018 at 3:58 pm

        Thanks Christopher!! I would too as you know!

        Reply
    18. Sue Waldmann

      May 09, 2020 at 11:51 am

      Question: by looking at the photos… the baking dish is a 9 x 13??

      Reply
      • Elaine

        May 09, 2020 at 3:14 pm

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

        Reply
    19. Mary Beth Einerson

      July 06, 2020 at 8:17 am

      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.

      Reply
      • Elaine

        July 06, 2020 at 9:52 am

        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.

        Reply
    20. Karen

      June 28, 2021 at 9:30 pm

      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?

      Reply
      • Elaine

        June 29, 2021 at 1:53 pm

        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.

        Reply

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    Hi, I'm Elaine! I'm so glad you stopped by. Here you will find lots of tasty cocktails, comforting food and inspiration for your next meal. I LOVE chocolate, almost all foods, blogging, photography and spending time with my hubby!

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