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Rhubarb Crisp Recipe

Rhubarb Crisp Recipe photo by Taste of Home

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I found this recipe in a box of Quaker Oats about 20 years ago. It's quick, and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert!

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Rhubarb Crisp Recipe

Prep: 15 min. Bake: 45 min.

Yield: 8 Servings

15 45 60

Ingredients

3/4 cup sugar
3 tablespoons cornstarch
3 cups sliced fresh rhubarb or frozen rhubarb, thawed
2 cups sliced peeled apples or sliced strawberries
1 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
1/2 cup butter, melted
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
Vanilla ice cream, optional

Directions

In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. square baking dish.
In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream if desired. Yield: 8 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (1 cup) equals 320 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 124 mg sodium, 52 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Rhubarb Crisp in Reminisce Extra June 1993, p51

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Rhubarb Crisp

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Reviewed on May. 19, 2013 by libby1980

Mmm Mmm Good!

Reviewed on May. 17, 2013 by LoveLabs

This recipe is so delicious, quick and simple. During rhubarb and strawberry season I make it every week, my husband is in heaven on earth!! Regular oats stand up to the juices better than quick. Enjoy!

Reviewed on May. 17, 2013 by jdhh12

I doubled the ingredients for the topping and it was much better.

Reviewed on Apr. 22, 2013 by Corrinnawibbing

My family loves this! Great for Sunday brunch!

Reviewed on Apr. 21, 2013 by khubbman

This was delicious! I did not use as much apple as called for. I will definitely make this again.

Reviewed on Sep. 30, 2012 by Maraliru

Any berry works well with this recipe, too. Even peaches. My favorite combo is blueberry, cherry and rhubarb...sluurrrrp!!!

Reviewed on Sep. 06, 2012 by RosemarieP

SIMPLY SUPERB CRISP!!!!!! WILL NEVER MAKE ANY OTHER RECIPE FOR ANY KIND OF FRUIT CRISP EXCEPT THIS ONE. NOT TOO SWEET AND JUST ALL BLENDED TOGETHER WELL. IF THERE WERE 10 STARS, IT WOULD BE RIGHT UP THERE AND CERTAINLY COMPANY QUALITY MENU ITEM. ENJOY

Reviewed on Jun. 07, 2012 by Marn01

I found this recipe a couple weeks ago and have now made it twice. It is AWESOME! I chose to put in one apple and about eight large strawberries along with the rhubarb. The three together create a wonderful sweet and slightly tangy flavor. It is a great way to use rhubarb!

Reviewed on May. 18, 2012 by TrophyWifeAt62

This is a recipe I plan to make every spring. I doubled the recipe and cooked it in a 9X9 clay Pampered Chef pan, although probably any 9x9 pan will do. I serve it warm with vanilla ice cream.

Reviewed on May. 12, 2012 by MrsKase

My husband and 4 year old son made this last night and we ate it for breakfast this morning-oh it is sooooo good! They used fresh strawberries not the apple. We all loved it and if our CSA sends us more rhubarb we will likely make this again!!! They ate it with whipped cream-I put just a small amount of whole milk over mine. It was scrumptious!

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