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Stoney's Famous Rhubarb Crisp Recipe

We serve this recipe warm in a footed tulip sundae glass, topped with real whipped cream. Our guests really enjoy its rhubarb tang and old-fashioned goodness, and they have made it an often-requested specialty at the restaurant.—Stoney's Restaurant, Mankato, Minnesota

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Stoney's Famous Rhubarb Crisp Recipe

Prep: 10 min. Bake: 40 min.

Yield: 10-12 Servings

10 40 50

Ingredients

1 cup sugar
3/4 cup all-purpose flour, divided
3/4 teaspoon ground cinnamon
4 cups chopped fresh or frozen rhubarb
3/4 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup butter, melted

Directions

In a bowl, combine sugar, 1 tablespoon flour and cinnamon. Add rhubarb; toss. Place in a greased 13-in. x 9-in. baking dish. In a bowl, combine brown sugar, baking powder, baking soda and remaining flour; stir in butter. Sprinkle over rhubarb. Bake at 350° for 40 minutes or until rhubarb is tender. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 piece) equals 198 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 128 mg sodium, 38 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Stoney's Famous Rhubarb Crisp in Taste of Home June/July 1994, p51

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Stoney's Famous Rhubarb Crisp

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Reviewed on May. 05, 2011 by lurky27

This was delicious! But better suited for an 11x7 baking dish, not a 13x9 one.

~ Theresa

Reviewed on May. 08, 2010 by PatWTS

Very simple to make and delicious. But there is no way that this recipe will serve 10-12 people, especially if served in a sundae dish. I would guess that you could get 6-8 servings from recipe.

Reviewed on Jun. 01, 2009 by Russcavr

I think they first put this in TOH in June/July '94 issue. We had rhubarb growing in the back yard, and tried it and loved it -- a family favorite. Last weekend, my newly married daughter called me on the phone and said "Can you give me that recipe for the rhubarb crisp?" I had to recalculate it for a smaller number, but she said it came out just great!

Reviewed on May. 18, 2009 by knitgraciemae

Easy, quick, and delicious! Glad we gave it a shot. We're making our second batch now. Grandma's rhubarb bars (our previous favorite use of rhubarb) takes a big back seat to this recipe.

Reviewed on May. 14, 2009 by kathy4826

Now that it is rhubarb season in Minnesota, I couldn't find my "go to" rhubarb crisp recipe. I found this recipe and it will become the "go to" rhubarb crisp. Excellent!!