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!
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:
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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.
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.
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Step four
Gather the brown sugar and cornstarch. (B)
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.
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.
Let’s look at another view!
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!
Other popular fruit recipes
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!
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Cherry Rhubarb Crisp
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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See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- 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
My husband got cherries from Farmer’s market this weekend and I made your recipe. So delicious! I am so glad that I came across this recipe of yours. 🙂
Thanks so much Cookilicious! I appreciate it!
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.
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!
The classic flavour combo never goes out of style. My husband LOVES crisps. This recipe is simple, and delicious.
Thanks, Gloria!! I appreciate for your comment!
Love how you broke down this recipe and article for me! So easy to make and it was divine!
Thank you, Amanda!
I love crisps! This was really delicious.
It’s my favorite! Thanks, Beth!
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 🙂
Thank you. I wish I had a rhubarb plant in my yard!!
This was absolutely delicious, I love that you use cherry with the rhubarb as it’s my favorite fruit.
Thanks, Stacey!
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!!! This was so good.
Hehe. Thanks Lorie!
This was wonderful! In my area people usually mix strawberry and rhubarb, but I think cherry is even better!
Thanks Sara, I think strawberry/rhubarb is the norm but I love my cherries! 🙂
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.
Thanks Christopher!! I would too as you know!
Question: by looking at the photos… the baking dish is a 9 x 13??
Oops. I should put that in the recipe card. Yes, it is 13 x 9! Thanks for the question Sue!
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.
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.
Glad to find this recipe. I have tons of cherries and rhubarb in the freezer and this is a delicious combo. I added chopped pecans to the crumble topping
Fun, Jim!! I love pecans and I bet that gives it a nice crunch! Thanks for your comment.
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.
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.
Made this recipe with fresh sweet cherries and rhubarb. Phenomenal! Simple is always best.
Thanks so much, Emma! I appreciate your comment and that you came back to the site to rate it.
Oh my goodness, this was delicious! I made it twice. Added about 1/2 tsp of salt to each the filling and the topping. Really great flavor, balance, sweet, crunch … Top notch!
Thank you so much, Laurel. I’m glad you enjoyed it. And thanks for letting me know.