Rhubarb Granola Crisp Recipe
Rhubarb Granola Crisp Recipe photo by Taste of Home
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Rhubarb Granola Crisp Recipe

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Meet the Cook: When my husband and I moved to our house in town, the rhubarb patch had to come along! This is a hit whether I serve it warm with ice cream or cold. We're the parents of three married sons and the grandparents of three. -Arlene Beitz, Cambridge, Ontario
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:9 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 9 servings


  • 4 cups chopped fresh or frozen rhubarb, thawed and drained
  • 1-1/4 cups all-purpose flour, divided
  • 1/4 cup sugar
  • 1/2 cup strawberry jam
  • 1-1/2 cups granola without raisins
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 cup cold butter
  • Ice cream, optional

Nutritional Facts

1 each: 395 calories, 18g fat (7g saturated fat), 27mg cholesterol, 117mg sodium, 58g carbohydrate (32g sugars, 5g fiber), 6g protein.


  1. In a large bowl, combine the rhubarb, 1/4 cup flour and sugar; stir in jam and set aside. In another large bowl, combine the granola, brown sugar, pecans, cinnamon, ginger and remaining flour. Cut in butter until the mixture resembles coarse crumbs.
  2. Press 2 cups of the granola mixture into a greased 8-in. square baking dish; spread rhubarb mixture over the crust. Sprinkle with remaining granola mixture. Bake at 375° for 30-40 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream if desired. Yield: 9 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 Granola Crisp in Country Woman March/April 1999, p29

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randcbruns User ID: 828588 85687
Reviewed Jun. 20, 2014

"I'm not a huge rhubarb fan but I LOVE strawberry rhubarb crisps. The topping really makes this dish great. I LOVE crisps that stay crispy and the addition of the granola really helps this topping stay crunchy. Since I'm not a rhubarb fan I just the rhubarb in half and replace it with fresh strawberries. The jam adds an extra sweetness and flavor level."

popoaggie User ID: 2713833 25559
Reviewed Jun. 12, 2014

"I make rhubarb monthly. This was a really good crisp and I will make it again. I did add a pinch of nutmeg to the topping."

skg55 User ID: 2887326 19960
Reviewed Jun. 18, 2011

"Our family LOVE this recipe.... we have made a different version of ruhbarb crisp, but this one was like gourmet. Loved it"

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