Summer gardens bring a never-ending supply of rhubarb. Put it all to good use and enjoy this simple cast iron rhubarb crisp!
Rhubarb grows plentifully here in Alaska. I used to go to a you-pick farm that had a large rhubarb patch. The girls and I could get an armload of rhubarb for only a few dollars.
I have since planted rhubarb in our family’s garden and, thanks to the Midnight Sun, it is enormous. I’m able to harvest off of it every couple of days and make our family all kinds of delicious rhubarb treats, one of our favorite being this crisp.
I always love a quick and fairly healthy dessert to serve my family on a sunny, summer evening. This cast iron rhubarb crisp is just that and with only a few ingredients that I always have on hand, I can whip this up in no time.
Frozen rhubarb works well for this recipe too. If I want to make a summery treat in the middle of winter just for fun, I can reach for some of the excess rhubarb that I’m so glad I froze. No need to thaw it prior to making this either.
If you don’t have a rhubarb plant in your garden, I highly recommend adding one. They are so easy to care for and will provide for you all summer long. Pick up a small rhubarb plant at your local nursery and find it a permanent home as it will come back year after year.
Ingredients for Rhubarb Crisp
- Rhubarb-If you don’t have your own rhubarb plant growing (you should get one!), you might have a friend who has plenty to share. Also try the farmer’s market. Frozen rhubarb works as well.
- Honey-We use raw honey from our bees. Find a local beekeeper to purchase your honey from if possible.
- Brown Sugar-Homemade brown sugar is delicious! Measure the amount of sugar you need using organic granulated sugar. Drizzle in a tablespoon or two of molasses and mix it thoroughly with a fork. Regular brown sugar works too, of course.
- Flour–Freshly milled flour or your choice or all-purpose, whatever you have on hand.
- Uncooked Oats-Regular or quick-cooking, whatever you have on hand.
- Ground Cinnamon
- Butter–Homemade butter is always a treat! I typically use unsalted for this. Should be cold, straight from the fridge.
Tools You Will Need
- 8-inch Cast Iron Skillet-Feel free to use a slightly smaller or larger skillet. This recipe can easily be doubled for a larger skillet and more people to share it with! Feel free to use a glass baking dish if preferred or you want to take this to a pot luck.
- Mixing Bowl
- Measuring Cups and Spoons
- Mixing Spoon
- Cheese Grater-My favorite, easy way to incorporate butter.
How to Make Rhubarb Crisp
Start by placing the cast iron skillet into the oven and preheating the oven to 375 degrees F. The trick with cast iron is to always preheat it for easy clean-up!
In the meantime, roughly chop the rhubarb into small pieces and set aside.
In the mixing bowl, combine the brown sugar, flour, oats, and ground cinnamon.
Use the cheese grater to grate 1/2 cup (1 stick) of butter into the mixing bowl. Mix well with the dry ingredients until crumbly.
Once the oven is preheated, carefully remove the cast iron skillet. Place 1/4 cup of butter into the skillet and allow to melt.
Spread the rhubarb evenly on the bottom of the skillet.
Drizzle the honey all over the rhubarb. No need to mix.
Sprinkle the topping evenly over the rhubarb. I like to put 2 or 3 pads of butter as a final touch on the topping. It gives it a little extra shine when baking!
Bake for about 30 minutes, or until the topping is golden brown and the rhubarb is bubbly.
How to Serve Rhubarb Crisp
Rhubarb crisp is delicious served nice and warm, right from the oven. Allow it to cool for a few minutes then scoop onto small plates or into bowls.
No topping is necessary but a scoop of cold vanilla ice cream is always welcome! You can have a batch of homemade ice cream churning while this bakes.
A spoonful of homemade whipped cream is another way to add to this dessert.
Rhubarb crisp makes an excellent dish to take to a fiend’s house, backyard gathering, or other pot luck style meal. Double the recipe easily and bake in a 9 by 13 baking dish to make transportation easier.
Storage and Reheating
While rhubarb crisp is yummy leftover, I must say it is best eaten fresh and hot, right out of the oven. I like to make this treat after dinner so it can be baking while we finish up evening chores. Then we can all enjoy it together at the end of the day!
Store any leftover rhubarb crisp in an airtight container in the fridge for up to three days.
Rhubarb crisp can be reheated in the oven or the microwave. Place in a 375 degree F oven for 10 to 15 minutes or until nice and hot. Or, microwave for 30 seconds at a time until warmed through.
It’s also delicious eaten cold! Especially with a dollop of yogurt for a breakfast treat!
Rhubarb is easy to freeze if you find yourself with too much and want to save it for later. Simply chop it up into small pieces and freeze in an airtight container. No need to thaw for this recipe but it can be thawed and drained to use in other recipes.
Rhubarb is such a delicious, healthy treat to enjoy all summer long because it grows so well and always provides. Enjoy this cast iron rhubarb crisp with your family or guests and you’ll have a fast, simple way to use up all of that rhubarb!
If you’re looking for even more ways to enjoy rhubarb, try my Oatmeal Rhubarb Crunch also!
Cast Iron Rhubarb Crisp
- 8 inch cast iron skillet
- Mixing bowl
- Measuring cups and spoons
- Mixing spoon or fork
- Cheese grater
- 4 cups Fresh or frozen rhubarb
- 1/4 cup Honey
- 2/3 cup Brown sugar
- 1/2 cup Flour
- 1/2 cup Uncooked oats
- 1 tsp Ground cinnamon
- 3/4 cup Cold butter, divided
- Preheat the oven to 375 degrees F with the cast iron skillet inside.
- Roughly chop the rhubarb into small pieces.
- In a mixing bowl, combine the brown sugar, flour, oats, and cinnamon.
- Using a cheese grater, grate 1/2 cup of butter into the bowl. Mix well until crumbly.
- Once the oven and skillet are heated, carefully remove the skillet from the oven. Place 1/4 cup of butter into the skillet and allow to melt.
- Add the rhubarb to the skillet and spread evenly along the bottom. Drizzle the honey all over the rhubarb pieces. No need to mix.
- Sprinkle the topping evenly all over the rhubarb pieces. Place a couple of pads of butter on the top, if desired, for extra shine.
- Bake for about 30 minutes, or until golden brown and bubbly.
- Serve warm with a scoop of ice cream on top, if desired.