The bright, tart flavor of fresh rhubarb is the star of this easy and satisfying Air Fryer Rhubarb Crisp. With simple pantry ingredients and a short cooking time, this crisp is a perfect spring dessert that balances tangy fruit with a buttery, crunchy oat topping.
If you enjoy this dessert, also try the Strawberry Rhubarb Crisp variation mentioned later in the recipe notes.
Why You’ll Love It
Fast and simple: Using an air fryer shortens the cooking time and makes this dessert quick to prepare.
Perfect flavor contrast: The rhubarb’s tartness is complemented by a sweet, crumbly oat topping for a classic crisp flavor.
Flexible serving options: Serve warm with ice cream or chilled for an easy make-ahead dessert.
Air Fryer Rhubarb Crisp Ingredients
The full ingredient amounts are listed in the printable recipe card below.
- Rhubarb (fresh or thawed frozen)
- Granulated sugar
- Cornstarch
- Ground cinnamon
- Old-fashioned rolled oats
- All-purpose flour
- Packed brown sugar
- Unsalted butter, melted
How to Make Air Fryer Rhubarb Crisp
Below are clear, practical steps to prepare this crisp in the air fryer. Exact measurements and a printable recipe are provided further down.
Step 1
Make the filling: In a large bowl, toss sliced rhubarb with granulated sugar, cornstarch, and ground cinnamon. Let it sit a few minutes so the sugar starts to draw out juices and the cornstarch begins to hydrate.
Step 2
Prepare the topping: Combine rolled oats, all-purpose flour, packed brown sugar, and cinnamon. Stir in melted butter until the mixture resembles coarse crumbs. For extra texture, work the mixture with your fingers to create small clumps.
Step 3
Assemble: Lightly grease a small cake pan or baking dish that fits your air fryer basket. Spread the rhubarb mixture in the bottom of the dish, then evenly sprinkle the oat topping over the fruit.
Step 4
Cook: Preheat the air fryer to 350°F (175°C). Place the prepared dish in the basket and air fry for about 20 minutes, or until the topping is golden and the rhubarb is tender when pierced with a fork. If the top browns too quickly, tent lightly with foil.
Step 5
Serve: Let the crisp rest a few minutes, then serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a classic finish.
Substitutions and Variations
- Add fruit: Mix in sliced strawberries, diced apples, or a handful of cranberries for additional sweetness and texture.
- Make it nutty: Stir chopped pecans or almonds into the topping for crunch.
- Gluten-free option: Use certified gluten-free oats and a gluten-free flour blend in place of all-purpose flour.
- Less sugar: Reduce the granulated and brown sugar slightly if you prefer a less-sweet crisp, especially when using naturally sweet fruit blends.
How to Store Air Fryer Rhubarb Crisp
Store: Transfer any leftovers to an airtight container and refrigerate for up to 3 days.
Reheat: Reheat individual portions briefly in a microwave or warm in the air fryer at low heat until just warmed through. The topping will crisp up best if reheated in the air fryer or a hot oven.
Top Tips
Even layers: Spread the filling and topping evenly so the fruit cooks uniformly and the topping browns consistently.
Taste as you go: Rhubarb varies in tartness—taste a small piece and adjust sugar by a tablespoon or two if needed.
Watch the top: If the topping begins to darken before the rhubarb is tender, loosely cover the dish for the remaining cook time.
Common Mistakes to Avoid
- Using unripe rhubarb: Choose firm, mature stalks; overly young or woody stalks can be tough and overly tart.
- Skipping the thickener: Cornstarch or another thickener prevents a watery filling; don’t omit it unless you prefer a looser filling.
- Not breaking up the topping: Work the topping until crumbly so it bakes into a crisp texture rather than clumping into a dense layer.
Air Fryer Rhubarb Crisp FAQs
Yes. Thaw frozen rhubarb and drain any excess liquid before combining with the sugar and cornstarch so the filling doesn’t become too watery.
No. Simply trim the ends and slice the stalks into ½-inch pieces; the skin is fine to eat and softens during cooking.
Yes. You can prepare the filling and topping separately, refrigerate, then assemble and air fry when ready to serve for the freshest topping texture.
Yes. Bake in a 375°F oven for about 35–40 minutes, until the topping is golden and the filling is bubbling and set.
More Recipes To Try
- Strawberry Rhubarb Cream Cheese Muffins
- Raspberry Rhubarb Jam
- Raspberry Rhubarb Ice Cream
- Air Fryer Peach Crisp
- Strawberry Rhubarb Cake
Did you make this rhubarb crisp? If you try it, please leave a rating and a brief review describing any changes you made. Feedback helps refine the recipe and makes it easier for others to enjoy.
Printable Recipe
Air Fryer Rhubarb Crisp
Ingredients
For the filling
- 5 cups rhubarb, sliced into ½-inch pieces
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
For the topping
- 1 cup old-fashioned rolled oats
- ½ cup all-purpose flour
- ¾ cup packed brown sugar
- 1½ teaspoons ground cinnamon
- ½ cup unsalted butter, melted
Instructions
- Prepare the filling: In a large bowl, combine the sliced rhubarb with granulated sugar, cornstarch, and 1 teaspoon cinnamon. Toss until evenly coated.
- Make the topping: In another bowl, stir together the oats, flour, brown sugar, and 1½ teaspoons cinnamon. Pour in the melted butter and mix until crumbly.
- Assemble: Lightly grease a small baking dish or cake pan that fits inside your air fryer basket. Spread the rhubarb in the dish and sprinkle the oat topping in an even layer.
- Air fry: Preheat the air fryer to 350°F. Cook for about 20 minutes, until the topping is golden and the rhubarb is tender. If needed, cover the top with foil to prevent over-browning.
- Serve: Allow to cool slightly and serve warm with vanilla ice cream or whipped cream.
Notes
- Oven alternative: Bake at 375°F for 35–40 minutes if you don’t have an air fryer.
- Adjust sweetness: Add an extra tablespoon or two of sugar if your rhubarb is particularly tart.
- Mix fruits: Add strawberries or apples to balance the tartness and add natural sweetness.
- Scale down: Halve the recipe for one or two servings and use a smaller dish.
Nutrition (per serving, estimate)
Carbohydrates: 68 g |
Protein: 4 g |
Fat: 17 g |
Sugar: 45 g
Nutrition information is an estimate and not guaranteed to be exact.
