Golden Cast Iron Skillet Rhubarb Crisp

Spring desserts have always been my weakness. I love the way rhubarb’s tartness balances out sweet fruit, and when you add a buttery oat topping? I’m done for. But I don’t want to fuss with multiple baking dishes or worry about transferring everything around. I prefer keeping things simple with one pan.

That’s why I make this crisp right in my cast iron skillet. I can cook the fruit filling on the stovetop, add the crisp topping, and slide the whole thing into the oven. Everything happens in one pan, which means less cleanup and more time to enjoy dessert with my family.

Love the tangy bite of rhubarb? This crisp has plenty. Want it a bit sweeter? The strawberries and brown sugar in the topping have you covered. Either way, you’re getting a warm, bubbly dessert that’s perfect with vanilla ice cream.

What Kind of Rhubarb Should I Use?

Fresh rhubarb is always your best bet for this crisp, and you’ll find it in grocery stores during spring and early summer when it’s in season. The stalks can range from green to deep red, and while the red varieties look prettier, the color doesn’t actually affect the flavor – both work equally well. Make sure to trim off and discard the leaves since they’re toxic, and cut your stalks into pieces about half an inch to an inch thick for even cooking. If fresh rhubarb isn’t available, you can use frozen rhubarb instead – just don’t bother thawing it first, as it’ll release too much liquid and make your crisp soggy.

Options for Substitutions

This crisp is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Rhubarb: If rhubarb isn’t in season or you can’t find it, you can use all strawberries (8 cups total) or mix in other berries like raspberries or blueberries. Just keep in mind the flavor will be sweeter and less tart.
• Strawberries: Feel free to swap strawberries with other fruits like peaches, apples, or mixed berries. Adjust the sugar slightly depending on how sweet your fruit is.
• Almond meal: You can replace almond meal with all-purpose flour, whole wheat flour, or even more oats if you have nut allergies. The texture will be slightly different but still delicious.
• Orange juice: Lemon juice works just as well here and adds a nice citrus note. You could also use water in a pinch, though you’ll lose some brightness.
• Butter: For a dairy-free version, coconut oil works great. Use the same amount and make sure it’s solid before mixing into the topping.
• Brown sugar: Regular white sugar can replace brown sugar in the topping, though you’ll miss out on that slight molasses flavor. You could also try coconut sugar for a different twist.

Watch Out for These Mistakes While Baking

The biggest mistake when making rhubarb crisp is not cutting the rhubarb into uniform pieces – aim for 1/2-inch chunks so everything cooks evenly and you don’t end up with some pieces mushy while others stay tough. Another common error is skipping the initial cooking step for the fruit, which releases excess moisture and prevents a watery filling that can make your topping soggy instead of crispy. When mixing your oat topping, make sure the melted butter is evenly distributed throughout – you should see clumps forming, which creates that perfect crunchy texture we all love. Finally, resist the urge to dig in right away, as letting the crisp cool for at least 10 minutes allows the cornstarch to fully thicken the filling and makes serving much cleaner.

What to Serve With Rhubarb Crisp?

A big scoop of vanilla ice cream on top of warm rhubarb crisp is pretty much mandatory in my book – the cold ice cream melting into the warm fruit is just perfect. If you’re not an ice cream person, a dollop of freshly whipped cream or even some Greek yogurt works great too, especially for breakfast the next day. I love serving this straight from the cast iron skillet at the table so everyone can dig in family-style, and it pairs nicely with a cup of coffee or tea. For a fancier touch, you can drizzle some caramel sauce over the top or serve it alongside a slice of pound cake.

Storage Instructions

Store: Keep your rhubarb crisp covered with foil or plastic wrap in the fridge for up to 4 days. You can leave it right in the cast iron skillet if you have room, or transfer it to an airtight container. It actually tastes pretty great cold straight from the fridge for breakfast!

Freeze: This crisp freezes well for up to 3 months. Let it cool completely, then wrap it tightly in plastic wrap and foil. You can freeze individual portions in smaller containers if you want to grab just a serving at a time.

Reheat: Warm it up in a 350°F oven for about 15-20 minutes until heated through and the topping gets crispy again. You can also microwave individual portions for a minute or two, though the topping won’t be quite as crunchy that way.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3100
• Protein: 25-30 g
• Fat: 95-110 g
• Carbohydrates: 500-550 g

Ingredients

For the fruit filling:

• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 5 cups rhubarb (cut into 1/2-inch slices)
• 5 cups strawberries (halved or quartered depending on size)
• 1 1/4 cups sugar
• 2 tbsp orange juice (freshly squeezed for better acidity)
• 2 tbsp cornstarch
• 1 1/2 tsp vanilla
• 1/4 tsp ground nutmeg

For the topping:

• 2 1/4 cups oats (I use Quaker Old Fashioned Oats for the best texture)
• 1/2 cup almond meal
• 1/2 cup brown sugar (packed firmly for a deeper caramel flavor)
• 1 tsp cinnamon
• 1/2 tsp salt
• 5 tbsp butter (cold and cut into small cubes)

Step 1: Prepare the Crisp Topping

• 2 1/4 cups oats
• 1/2 cup almond meal
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp salt
• 5 tbsp cold butter

Preheat your oven to 375°F.

While it heats, combine the oats, almond meal, brown sugar, cinnamon, and salt in a bowl and mix until evenly distributed.

Cut 5 tablespoons of cold butter into small cubes and add them to the dry mixture, then use your fingertips to work the butter into the oats until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.

This texture is crucial for creating a crispy, buttery topping.

Set aside while you prepare the fruit.

Step 2: Cook the Fruit Filling

• 3 tbsp butter
• 5 cups rhubarb
• 5 cups strawberries
• 1 1/4 cups sugar
• 2 tbsp orange juice
• 2 tbsp cornstarch
• 1 1/2 tsp vanilla

Melt 3 tablespoons butter in your cast iron skillet over medium heat.

Add the rhubarb, strawberries, and sugar, stirring gently to coat the fruit.

Let it cook for about 5 minutes, stirring occasionally, until the fruit begins to soften and release its juices.

In a small bowl, whisk together the orange juice, cornstarch, and vanilla until completely smooth with no lumps—the cornstarch is what will thicken the fruit juices and give the crisp a nice jammy consistency.

Step 3: Combine Fruit and Thickening Agent

• orange juice mixture from Step 2
• 1/4 tsp ground nutmeg

Pour the orange juice mixture from Step 2 over the cooked fruit in the skillet, then stir gently for about 1 minute to combine everything evenly.

The cornstarch will begin to thicken the juices slightly and coat the fruit.

Sprinkle the nutmeg over the top and give it one final stir.

I like to use fresh orange juice here because it adds a bright acidity that balances the sweetness of the rhubarb and strawberries beautifully.

Step 4: Assemble and Bake the Crisp

• crisp topping from Step 1
• fruit filling from Step 3

Spread the crisp topping from Step 1 evenly over the fruit filling in the skillet, breaking up any large clumps gently with your fingers so it’s distributed fairly uniformly.

Don’t compress it—you want it to stay light and airy so it can bake up crispy.

Place the skillet in the preheated 375°F oven and bake for 30 minutes, until the topping is golden brown and the fruit filling is bubbling around the edges of the skillet.

Step 5: Cool and Serve

Remove the skillet from the oven carefully and let it cool for about 10 minutes at room temperature.

This resting time allows the filling to set slightly so it won’t be watery when you scoop it out.

Serve warm, directly from the skillet, with vanilla ice cream or whipped cream if desired.

Golden Cast Iron Skillet Rhubarb Crisp

Delicious Golden Cast Iron Skillet Rhubarb Crisp recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 8 servings

Calories 2950 kcal

Ingredients

  

For the fruit filling::

• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 5 cups rhubarb (cut into 1/2-inch slices)
• 5 cups strawberries (halved or quartered depending on size)
• 1 1/4 cups sugar
• 2 tbsp orange juice (freshly squeezed for better acidity)
• 2 tbsp cornstarch
• 1 1/2 tsp vanilla
• 1/4 tsp ground nutmeg

For the topping::

• 2 1/4 cups oats (I use Quaker Old Fashioned Oats for the best texture)
• 1/2 cup almond meal
• 1/2 cup brown sugar (packed firmly for a deeper caramel flavor)
• 1 tsp cinnamon
• 1/2 tsp salt
• 5 tbsp butter (cold and cut into small cubes)

Instructions

 

• Preheat your oven to 375°F. While it heats, combine the oats, almond meal, brown sugar, cinnamon, and salt in a bowl and mix until evenly distributed. Cut 5 tablespoons of cold butter into small cubes and add them to the dry mixture, then use your fingertips to work the butter into the oats until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. This texture is crucial for creating a crispy, buttery topping. Set aside while you prepare the fruit.
• Melt 3 tablespoons butter in your cast iron skillet over medium heat. Add the rhubarb, strawberries, and sugar, stirring gently to coat the fruit. Let it cook for about 5 minutes, stirring occasionally, until the fruit begins to soften and release its juices. In a small bowl, whisk together the orange juice, cornstarch, and vanilla until completely smooth with no lumps—the cornstarch is what will thicken the fruit juices and give the crisp a nice jammy consistency.
• Pour the orange juice mixture from Step 2 over the cooked fruit in the skillet, then stir gently for about 1 minute to combine everything evenly. The cornstarch will begin to thicken the juices slightly and coat the fruit. Sprinkle the nutmeg over the top and give it one final stir. I like to use fresh orange juice here because it adds a bright acidity that balances the sweetness of the rhubarb and strawberries beautifully.
• Spread the crisp topping from Step 1 evenly over the fruit filling in the skillet, breaking up any large clumps gently with your fingers so it's distributed fairly uniformly. Don't compress it—you want it to stay light and airy so it can bake up crispy. Place the skillet in the preheated 375°F oven and bake for 30 minutes, until the topping is golden brown and the fruit filling is bubbling around the edges of the skillet.
• Remove the skillet from the oven carefully and let it cool for about 10 minutes at room temperature. This resting time allows the filling to set slightly so it won't be watery when you scoop it out. Serve warm, directly from the skillet, with vanilla ice cream or whipped cream if desired.