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+ servings

Rhubarb Ricotta Crisp

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5 from 1 vote


  • 1 pound rhubarb , sliced (460 grams)
  • 3 tablespoons cornstarch
  • 1 cup granulated sugar , divided (200 grams)
  • 1 cup ricotta cheese
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour (62 grams)
  • ½ cup packed light or dark brown sugar (85 grams)
  • ½ cup old-fashioned rolled oats (45 grams)
  • ¼ teaspoon ground ginger
  • Pinch salt
  • Pinch cinnamon
  • ¼ cup unsalted butter , melted (57 grams)


  • Preheat oven to 350°F. Grease a 9 inch baking dish with cooking spray.
  • In a bowl, combine the flour, brown sugar, oats, ginger, salt and cinnamon. Add the melted butter and use a fork to combine until mixture is crumbly. Set aside.
  • In another bowl, combine the ricotta cheese, ¼ cup (50 grams) of the sugar, and the vanilla. Set aside.
  • Toss the sliced rhubarb with the remaining ¾ cup (150 grams) sugar and the cornstarch in the baking dish. Spoon the ricotta mixture over the top. Sprinkle with the oat crumb mixture.
  • Bake until bubbly around the edges and topping is golden brown, about 20 minutes. Serve warm or at room temperature.
  • Store tightly wrapped in the fridge for up to 3 days.


Sodium: 45mg, Calcium: 171mg, Vitamin C: 6mg, Vitamin A: 496IU, Sugar: 52g, Fiber: 2g, Potassium: 321mg, Cholesterol: 41mg, Calories: 435kcal, Saturated Fat: 8g, Fat: 14g, Protein: 7g, Carbohydrates: 72g, Iron: 1mg
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