Rhubarb Oat Crisp Tart with Flaky Butter Crust and a Hint of Apple
Encased in a buttery homemade crust and topped with an oat filled, vanilla spice laced crumble, this rhubarb oat crisp tart with flaky butter crust and a hint of apple is sweet and flakey all at the same time! This tart has a crunchy oat crisp and a “baked to perfection” bottom that soaks up all the sogginess normally associated with traditional Rhubarb Crisp Recipes.
Encased in a buttery, crisp crust this Rhubarb Crumble does not disappoint. The typical tartness of rhubarb gives way to sweet shredded apple in an unstoppable, somewhat familiar combination.
I hate when I throw a crisp together and the fruit juices become a watery mess on the bottom of the baking dish. The fruit turns to glob and makes the sugary crisp topping into mush. There is just something so unappetizing about that combination. I set out to make a succinctly crisp rhubarb crumble.
By adding a dry butter pastry on the bottom and topping with even more dry ingredients, I was able to come up with the perfect, (and freezable might I add!) baked Rhubarb creation.
Using tried and true pie making techniques, (the addition of old school Tapioca to bind the fruit filling, anyone?) I created this crisp, crumbled, pie baked dessert.
Ready to eat right out of the oven or saved for later in the freezer (read on for how-to instructions!), this rhubarb crisp is perfect anytime (I personally like it piping hot straight from the oven!)

A Reimagined Springtime Classic!
This crumble topped rhubarb crisp is an instant classic, thanks to the addition of sweet apples. The apples are grated and mixed in with the rhubarb to create a tartly, sweet baked dessert.
A Freezable Rhubarb and Apple Oat Crisp, with a flakey pastry shell that holds a fruit filled center without becoming soggy.
I love rhubarb season, especially the versatility of rhubarb in culinary uses in the kitchen. Rhubarb can be either sweet or savory, it’s tartness and subtle sweet notes lends this garden vegetable to all sorts of recipe applications.
With this years harvest of rhubarb, I opted for more savory than sweet recipe creation. This is one of the few recipes I developed that uses Rhubarb Stalks in a sweet dessert.

This rhubarb apple oat crisp pie is perfect for sharing with friends at a BBQ or picnic and can be made in advance and frozen.
Defrost beforehand to cut down on time in the kitchen and enjoy outdoor grill time!
I absolutely love when rhubarb comes into season. The ripening of rhubarb is a fleeting and welcome time of the year, the reddening stalks signaling the end of early spring, right as everything is bursting open with bright colors and fragrance.
Make sure to sift your All-Purpose Flour beforehand, this will remove any lumps and make mixing easier. I prefer to use King Arthur All-Purpose Flour, as it consistently smooth and always bakes up to great results.

A perfect springtime sipper, this wine cocktail is bursting with fruity flavor and is the prettiest pink color, enjoy with a friend on a beautiful spring day in your garden!

This poached salmon, with refreshing, (surprise!) Rhubarb Sauce, is savory and low in carbs and calories, try this for dinner or lunch.

Rhubarb Leaves Are Poisonous! They Need To Be Removed Before Cooking or Baking!
These large, beautiful leaves are poisonous and need to be removed from the top of the stalk before any cooking, culinary application. Remove the leaves where the stalk stops, at the top.
Store bought rhubarb vegetables already have the stalks removed. If you are harvesting from a garden patch (see picture to the left) always make sure to remove the leaves.
Must Use Tips for Below Rhubarb Recipe:
- Make sure to finely grate the apple, do not chop, the apple shreds will bake down during cooking, creating a solid fruit filling for the pie.
- Bend the crust over the crumble after spreading topping. This will stop the fruit filling from bubbling out during baking.
- For a pretty presentation I brushed the pastry shell with an egg yolk wash before baking in the oven.
- Use minute tapioca, fast cooking tapioca for this recipe.
- Sift the flour for the Pastry beforehand using quality flour.
- You will need almost 2 sticks of unsalted butter for this recipe, the amounts are divided for the bottom pie crust and the crumble topping.
- Don’t leave out the honey! There is only a small amount listed here, but this ingredient really pulls this dessert together.
- Rhubarb Leaves Are Poisonous! Remove leaves completely before using in any edible application (baking, sauteing, blending…you get the picture).
Yummy! Send a piece over the wire. 🙂
Haha, ofcourse!
I’ll be waiting. 🙂
Hey, I would like to feature your blog in my weekly Blogger Highlight done on Mondays. My community are into cooking and have eaten up all the recipes I’ve shared and your blog would be of interested in reading more about cooking. Cool? 🙂
Yay, thank you, that sounds great
Great! I think my community will enjoy your site. I write several Blogger Highlight post at a time so it might be a couple of weeks and I will make an effort to let you know. If I forget, hopefully you will read it here. Have a great day. 🙂
I reblogged your pie recipe. It’s live. I hope it brings some traffic your way. I wanted to share with you the language I share for affiliate links. This post contains affiliate links that do not cost you more to use and help support my coffee habit. 🙂
After years of playing with the language I settled on this one.
Have a great day. 🙂
Thank you! And noted about the affiliate language, always learning over here!
We all are I hope!
Beautiful! I’m a big fan of rhubarb, and love the flavors you’ve added here.
Thank you! The crisp baked up perfectly!
This looks so delicious! I love your blog.