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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

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 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.

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

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.

Reviews for Rhubarb Crisp

AVERAGE RATING
   (38)
RATING DISTRIBUTION
5 Star
 (35)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 20, 2015

"Had given up on Rhubarb Crisp recipes. This one works! Made mine with rhubarb and strawberries."

MY REVIEW
Reviewed May. 18, 2015

"Easy to make and yummy. Used rhubarb and an apple. Served with ice cream and did not think was too sweet at all. Will make again!"

MY REVIEW
Reviewed May. 10, 2015

"Yummy recipe. This one is a keeper :)"

MY REVIEW
Reviewed May. 3, 2015

"Just made this recipe. It's yummy, but very, very sweet.. I substituted almond flour for the all-purpose flower. Next time, I think I'll add a little more cinnamon and reduce the amount of sugar."

MY REVIEW
Reviewed Jul. 22, 2014

"I thought this was excellent. I made the silly mistake of adding the brown sugar to the fruit as well as the white sugar, I misread when it said "add the sugar".. And it still tasted great, very quick and easy! I also didn't have strawberries, so used a mix of blueberries and raspberries frozen, and the recipe still turned out great!"

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