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Rhubarb Crisp Recipe
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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! —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

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

Nutritional Facts

1 cup: 320 calories, 12g fat (7g saturated fat), 31mg cholesterol, 124mg sodium, 52g carbohydrate (36g sugars, 3g fiber), 3g protein.

Directions

  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


Reviews for Rhubarb Crisp

AVERAGE RATING
(50)
RATING DISTRIBUTION
5 Star
 (45)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
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MY REVIEW
Peispuds User ID: 7095933 253426
Reviewed Aug. 30, 2016

"Great recipe, so yummy! I used apples instead of strawberries. and made two batches and gave one to my neighbour"

MY REVIEW
PatRanstrom User ID: 4301960 248701
Reviewed May. 27, 2016

"I made this yesterday. I made a big batch and used both apples and strawberries in it. I quite enjoyed it and the friends with whom I shared it told me it was really tasty. I may make it again next year."

MY REVIEW
AmySB88 User ID: 1692093 248368
Reviewed May. 18, 2016

"Super delicious. Definitely a keeper."

MY REVIEW
bakerbea User ID: 3058918 235096
Reviewed Oct. 17, 2015

"Thank you, ladies, for all the help. Marvelous apple recipe."

MY REVIEW
hamhock32 User ID: 7001222 233353
Reviewed Sep. 23, 2015

"Delicious!"

MY REVIEW
mythyagain@yahoo.com User ID: 1202636 230729
Reviewed Aug. 4, 2015

"Yummy! I substituted raspberries for the strawberries and it was delicious."

MY REVIEW
dortkl User ID: 8457623 230015
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"

MY REVIEW
PHSknitter User ID: 8417050 228978
Reviewed Jul. 4, 2015

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

MY REVIEW
PoppyThistle User ID: 7925536 228172
Reviewed Jun. 19, 2015

"Winner!"

MY REVIEW
midwestmom57 User ID: 8407002 227632
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."

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