Not Your Mama’s Recipe- Rumchata Rhubarb Crisp.

Rumchata Rhubarb Crisp

It’s rhubarb crisp season!

That’s an exciting thing around here, I may be excited by things easily. It’s the little things in life. You may be able to tell I love rhubarb from the recipe here on my blog, like this tart and sweet combination of rhubarb and cream or this Rhubarb Custard Cake recipe from #InternSarah

I love rhubarb but I think that there really hasn’t been much innovation on the rhubarb recipe front in the last 50 years. It amazes me that there are so many rhubarb recipes out there that are all using the exact same ingredients. I decided that it was time to forge ahead into new tart and tangy frontiers and create a recipe that was not only delicious but also unique.

And with booze, because we can!

All too often I find Rhubarb recipes that are equal parts sugar and rhubarb, I don’t understand this. The tartness of the rhubarb should be complemented by the sweet not overpowered. I think this hits the right balance while including the creamy, cinnamon and rum flavors of Rumchata.

If you’ve never heard of Rumchata, you’re missing out! You can read all about it HERE. 

Rumchata Rhubarb Crisp Recipe


Prep time

15 minutes

Cooking time

55 minutes

Rumchata Rhubarb Crisp Ingredients

  • 4 cups rhubarb pieces

  • 2Tbs corn starch

  • 1 cup light brown sugar

  • 1 cup flour

  • 3/4 cup quick cooking oats

  • 1/2 cup melted butter

  • 1tsp cinnamon

  • 1tsp vanilla extract

  • 1 cup Rumchata or other Horchata liquor


  • Preheat oven to 350 degrees.
  • Butter an 8×8 baking dish.
  • In a bowl combine flour, brown sugar, oats and cinnamon and mix.
  • Add melted butter and vanilla extract to the bowl. Mix with a fork or your hands until you have a soft crumble.
  • Place half of the crumb mixture into baking dish and press it firmly into the bottom.
  • Place rhubarb pieces in a gallon size bag. Add corn starch and shake to coat the rhubarb.
  • Add coated Rhubarb to the baking dish and pour Rumchata over it.
  • Add remaining oat mixture to the top of the pan, leaving it loose and crumbly.
  • Bake for 50-55 minutes.
  • Serve warm with a big scoop of ice cream.

50 Comments on Not Your Mama’s Recipe- Rumchata Rhubarb Crisp.

  1. Natalie Vandenberghe
    May 20, 2014 at 6:28 pm (6 years ago)

    Your recipe sounds delicious! I have to admit: I’m not familiar with Rumchata; however, my husband just picked some rhubarb from the garden and I think I’m going to suggest your recipe to him. Thanks for sharing!

  2. Jennifer
    May 23, 2014 at 8:10 am (6 years ago)

    Rumchata is sooo good! It’s fantastic mixed with cream and served over ice in a little glass. Or a big one! You can also add some butterscotch schnapps and it’s like a Cinnabon in a glass. Rumchata can also really make a cup of hot cocoa make you want to jump in and swim around in it, especially when it’s cold and snowing outside. Try it! It’s really fun to serve that to guests who stop by at Christmas time. They won’t want to leave! Now I’m going to have to try this rhubarb crisp and invite the same friends over and see how long they stay. Better yet, I think I will make the dessert at their house, and help drink their Rumchata while it bakes! 🙂

  3. Monica Lee
    May 31, 2014 at 12:46 pm (5 years ago)

    This is an awesome recipe! I made it last night (halved the topping ingredients and skipped the base). It was DELICIOUS, and both husband and stepson loved it, too. Totally inspired. Thank you for sharing. (By the way, if you’re a fan of Rumchata, have you tried a “White Mexican”? It’s Rumchata, vanilla vodka and Kahlua. Decadent, evil and delightful. The other day, I added a scoop of ice cream (and ice), blended it and made it into a malt. The best after-dinner drink EVER!)

  4. Lynne Graves
    June 2, 2014 at 11:25 pm (5 years ago)

    As son as my rhubarb gets a little bigger I am so going to try this. Thanks for the recipe!

  5. jean Birkland
    June 3, 2014 at 11:22 am (5 years ago)

    Well I have to try this sounds wonderful!!!!!

  6. Michelle D.
    June 3, 2014 at 7:07 pm (5 years ago)

    Sounds AMAZING! Can’t wait to try it.

  7. Diane Elsen
    June 3, 2014 at 9:17 pm (5 years ago)

    Definitely the best and easiest rhubarb recipe. Loved the directions.

  8. Jen
    June 4, 2014 at 1:26 pm (5 years ago)

    I WISH I has that pattern! Have been searching for it everywhere!

    • dairycarrie
      June 4, 2014 at 1:27 pm (5 years ago)


  9. Mary L
    June 5, 2014 at 7:53 pm (5 years ago)

    I have a set of 8 dishes and 4 canister.. in that pattern…

  10. Luvndbison
    June 9, 2014 at 8:24 am (5 years ago)

    Made this using gluten free all purpose flour from Costco and it was absolutely delicious! I love how it only uses a half cup of brown sugar. I couldn’t believe it could get custardy without an egg but it did. I made it for my 89 year old stepdad’s birthday and he just loved it! Definitely a hit.

  11. elaine
    June 28, 2014 at 2:22 pm (5 years ago)

    Correct name for this concoction:
    Died and Gone To Heaven


  12. Dale Odden
    July 4, 2014 at 11:15 pm (5 years ago)

    I’ve made 3 rhubarb desserts this spring. The Rumchata Rhubarb Crisp is hands down the best ever.

  13. Terri Opgenorth
    May 7, 2015 at 3:26 pm (5 years ago)

    Oh man…now I have to go to the liquor store…wait, Carrie’s house is closer…can you spare a cup for a neighbor?

  14. Babes johnson
    May 7, 2015 at 11:14 pm (5 years ago)

    Yum,… words are not necessary.

  15. Donna Ohl
    May 8, 2015 at 8:13 am (5 years ago)

    OK – I am a recovering alcoholic, so the rumchata is out, but this recipie sounds so delicious, what could I substitute?

    • dairycarrie
      May 8, 2015 at 8:15 am (5 years ago)

      Maybe try it with regular Horchata instead? And good luck on your path!

    • Gail
      May 31, 2015 at 12:54 pm (4 years ago)

      Maybe use sweet and condensed milk. Much luck to you.

    • Sandra
      June 1, 2015 at 6:42 am (4 years ago)

      Baking this removes the alcohol so recovering alcohols may eat it.

      • dairycarrie
        June 1, 2015 at 6:44 am (4 years ago)

        True, but buying the Rumchata and having extra left over is probably not the best for someone in recovery. 🙂

    • Niki
      July 11, 2015 at 12:53 pm (4 years ago)

      I would try horchata or vanilla almond milk

  16. alison
    May 10, 2015 at 12:07 pm (5 years ago)

    I like her..she’s hilarious!

  17. Joanne
    May 13, 2015 at 11:14 am (5 years ago)

    I can’t wait to try this one. I LOVE Rhubarb crisp of any kind and my daughter likes Rumchata so I’m sure it will be a hit?

  18. Shirley McMartin
    May 15, 2015 at 12:33 pm (5 years ago)

    Sounds great to avoid the plastic bag just mix the cornstarch into the rumchata and mix with the rhubarb in the measuring cup

  19. AGor
    May 17, 2015 at 10:12 pm (5 years ago)

    I found this to be a little too tart for me. Guess I like my rhubarb a little sweeter. If I make this again, I will add some sugar to the rhubarb along with the cornstarch.

  20. Gerry Hansen
    May 17, 2015 at 11:06 pm (5 years ago)

    What is rumchata???? is it a mass, liquid or what, I live out in the boomie, never heard of it

  21. Judy
    May 20, 2015 at 12:46 pm (5 years ago)

    This is absolutely delicious! Made it last night for a gathering of women and everyone raved about how yummy it was! I don’t think I will make any other rhubarb crisp from now on! Thank you so much for sharing your concoction!

  22. Katie
    May 20, 2015 at 9:14 pm (5 years ago)

    How can I print this recipe?? It looks wonderful!!!

  23. Jodie Skeel
    May 21, 2015 at 8:26 am (5 years ago)

    I made some last night. it’s very good – good flavor. i doubled the recipe and made it in a 9 x 13 cake pan. The top is not as crunchy as I had hoped. Next time I will just a 15″ jelly roll pan. great flavor though. Yum *****

  24. Heather
    May 23, 2015 at 8:56 am (5 years ago)

    It’s in the oven now. I did double the recipe however and put it in a 9 x 13 pan! Smells so yummy!!!!

  25. robin
    May 26, 2015 at 11:14 am (4 years ago)

    i made this last night and it is fabulous! everyone loves it!

  26. Donna
    May 31, 2015 at 11:53 am (4 years ago)

    Love this recipe! Made it last night with one switch-up. I didn’t have enough rhubarb, so I used three cups of rhubarb and one cup of strawberries. Love when you can improvise and the recipe still comes out fantastic! Thanks.

    • LT
      July 18, 2015 at 10:26 pm (4 years ago)

      Did it work with Baileys??

  27. Jane
    June 3, 2015 at 7:27 am (4 years ago)

    Do you have to use quick cooking rolled oats or can you use old fashioned oats?

    • dairycarrie
      June 3, 2015 at 7:28 am (4 years ago)

      I would think you could use the old fashioned oats as well.

  28. DebbyJorgensen
    June 3, 2015 at 7:02 pm (4 years ago)

    I have never had Rhubarb. What does it taste like?

    • Sharon Rogers
      May 1, 2016 at 8:52 pm (4 years ago)

      How do you describe a flavor? Almost impossible. Rhubarb is very tart. Try it raw and you’ll pucker up! Reminiscent of kiwi, but not sweet; sour green apples, kinda. Really, just its own unique taste. Only thing I can think of that is just as tart would be gooseberries. Gooseberry pie is wonderful! Rhubarb pie is wonderful!

  29. KeriWaiph
    June 11, 2015 at 8:34 pm (4 years ago)

    Hubby was supposed to pick up a bottle of Rumchata today but didn’t so I’m trying it with Bailey’s. I guess we’ll see in 25 minutes how it is. Fingers crossed!

  30. carol
    June 18, 2015 at 11:33 pm (4 years ago)

    I tried this recipe tonight and was surprised to be very disappointed. I double checked that I’d followed the recipe exactly, and I did. The Rumchata overpowered the rhubarb. Couldn’t taste rhubarb at all (and my guests agreed), And the topping didn’t get crispy at all but kind of gooey from the bubbled over rhubarb and the melted topping. It was more like eating a pudding of some sort. I tossed what was left.

  31. Aubrey
    July 6, 2015 at 1:59 pm (4 years ago)

    Just made this over the weekend and it was so good! Top was perfectly crispy and yummy on the inside. You can definitely taste the Rumchata, but it mixed great with the rhubarb. I will be making another batch.

  32. Trudee
    July 10, 2015 at 10:32 pm (4 years ago)

    Love rhubarb and rum chata! Making this for the second time in 2 weeks. We love this! It’s our new favorite rhubarb dessert. Thanks for sharing!

  33. Rhonda Curley
    July 22, 2015 at 10:28 am (4 years ago)

    Today is the second time that I’m making this crisp because it was TOTALLY AMAZEBALLS the first time. Sooo yummy!!! However, I’m trying something new…I put less than a cup of strawberries. I cut them in small pieces, so we’ll see. 🙂

    • dairycarrie
      July 22, 2015 at 10:43 am (4 years ago)

      Yum! Be sure to report back how it works!

  34. heyjude6119
    April 30, 2016 at 5:10 pm (4 years ago)

    This looks delicious. Trying it immediately.
    Do you mean you mixed 1/2 Rumchata, and 1/2 orange creme in the crisp, or to drink?

    • dairycarrie
      April 30, 2016 at 5:52 pm (4 years ago)

      On that day I mixed the two for the recipe but I think all Rumchata as the recipe calls for is better. Enjoy!

  35. Lori Thornton Vetter
    May 14, 2016 at 3:04 pm (4 years ago)

    This was yummy! However the rumchata curdled.

    • dairycarrie
      May 14, 2016 at 3:11 pm (4 years ago)

      Weird! I haven’t heard of anyone else having that problem. Did you use the corn starch?

  36. Kathy
    May 26, 2016 at 4:03 pm (3 years ago)

    can I use quaker oats old fashioned rolled oats?

    • dairycarrie
      May 26, 2016 at 4:08 pm (3 years ago)