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+ servings
Two white plates with the crisp and spoons on them

Cherry Rhubarb Crisp

The combination of sweet cherry and sour rhubarb in this recipe is exquisite!
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



  • 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


  • Preheat oven to 375 F
  • 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
  • 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
  • Press on top of the fruit and place the baking dish with the cherry rhubarb crisp in the oven and bake for 30 minutes
  • Let rest for 10 minutes before serving
  • Spoon some on plates
  • Eat
  • Enjoy


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.  Instant oats are too delicate


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