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!
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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- 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
Preheat the oven to 375 degrees Fahrenheit.
Gather the ingredients: cherries and three stalks of rhubarb.
Wash the cherries, pit them with this lovely gadget and cut them in half.
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.
Gather the brown sugar and cornstarch.
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)
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.
Bake for 30 minutes. The crumble topping should be lightly browned and the fruit juices bubbling.
Let the cherry rhubarb crisp rest for 10 minutes before serving it. (D)
It is the longest 10 minutes of my life.
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 ice cream on yours. You have my permission.
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
- 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
- ½ cup brown sugar not packed
- ⅔ cup flour
- ⅔ cup rolled oats not instant
- 6 tablespoons butter cut into small pieces
- 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.
- 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