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Rhubarb Crisp Recipe
Rhubarb Crisp Recipe photo by Taste of Home

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! —C.E. Adams, Charlestown, New Hampshire
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 8 servings


  • 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

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.


  1. 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.
  2. 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.
Originally published as Rhubarb Crisp in Reminisce Extra June 1993, p51

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.

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Reviewed Jul. 22, 2015

"This is just awesome! I used apples with the rhubarb and regular oats. Followed the recipe as printed. I'm going to try blueberries and walnuts or pecans next time"

Reviewed Jul. 4, 2015

"Not too sweet, perfect. Next time I'll add walnuts in the topping!"

Reviewed Jun. 19, 2015


Reviewed Jun. 8, 2015

"This is the recipe my family has used since Quaker Oats started making oatmeal. Versatile and easy. Depending on the fruit you add, you can use cinnamon, dash of nutmeg, if rhubarb or apples are too tart, a dash of salt. I never melt the butter just use soften butter. You can always add some more oats or flour if too moist for topping. Sometimes I add white sugar with the brown sugar. Also I may put a few pats of butter inside with the fruit, before putting the topping on. Also, depending how the topping turns out, I may put a pat of butter or two broke up on top of the topping. You can just add or subtract on this recipe."

Reviewed May. 30, 2015

"Am I totally off base or am I reading this recipe wrong. When I followed the topping recipe, I did not get coarse crumbs. I am sure it was because I melted the butter, as the recipe states, so it was just a moist mix. I tried to drop it over the fruit in small batches, but don't know if that will wok. It is in the oven now. Next time I think I will use room temp butter, which makes way more sense."

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