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Rhubarb Crisp Recipe

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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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Reviews for Rhubarb Crisp (5)

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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!

Reviewed on May. 19, 2010 by asheaa

The BEST rhubarb crisp I have ever tasted! I had to add ~ 1/4c extra flour to topping but everyone in my family devoured this dessert!

Reviewed on May. 22, 2009 by stenzel

This desert is fantastic! I had to scold my husband for trying to take half of the pan in one helping! Great addition to any meal!

Reviewed on Jun. 29, 2008 by cindy_neff

This is a truly simple, yet delicious treat. I made four double batches for our family gathering in June. I have 9 brothers and sisters, along with their families, and everyone absolutely begged for more.