Rhubarb-Pineapple Crisp Recipe
Rhubarb-Pineapple Crisp Recipe photo by Taste of Home

Rhubarb-Pineapple Crisp Recipe

Read Reviews
4.5 12 10
Publisher Photo
If you haven’t already, introduce the family to rhubarb in an irresistibly delicious way. —Judy Schut, Grand Rapids, Michigan
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 6 servings


  • 2 cups sliced fresh or frozen rhubarb, thawed and drained
  • 1 can (20 ounces) unsweetened pineapple tidbits, drained
  • 1/2 cup sugar, divided
  • 2 tablespoons plus 1/3 cup all-purpose flour, divided
  • 1/3 cup quick-cooking oats
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup cold butter
  • Whipped cream, optional

Nutritional Facts

1 serving (calculated without whipped crea: 232 calories, 8g fat (5g saturated fat), 20mg cholesterol, 106mg sodium, 39g carbohydrate (27g sugars, 2g fiber), 2g protein


  1. In a large bowl, combine the rhubarb, pineapple, 1/4 cup sugar and 2 tablespoons flour. Transfer to a 9-in. deep-dish pie plate coated with cooking spray.
  2. In a small bowl, combine the oats, cinnamon, salt and remaining sugar and flour. Cut in butter until crumbly. Sprinkle over fruit. Bake, uncovered, at 350° for 30-35 minutes or until filling is bubbly and topping is golden brown. Cool for 5 minutes; serve with whipped cream if desired. Yield: 6 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-Pineapple Crisp in Healthy Cooking April/May 2012, p21

Reviews for Rhubarb-Pineapple Crisp

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jun. 1, 2015

"Good recipe, but, I used a 20-oz. can of sweetened crushed pineapple and the same amount of sugar, and it was still too sour. Next time I'll use more sugar."

Reviewed May. 13, 2015

"Wow! What a simple preparation for a dessert that's full of flavor. Also easy to make Gluten free as well. I added 1/4 cup finely chopped crystallized ginger to the crumble mix for a bit of zest and it got rave reviews! Definitely keeping this one for my rhubarb collection!"

Reviewed Apr. 28, 2015

"Delicious crisp, it was a little bit tart,I put a 1/2 cup of sugar instead of a 1/4 as the recipe called for. Will definitely make again."

Reviewed Jul. 5, 2012

"This is a delicious. I have made it twice and we love it."

Reviewed Jul. 2, 2012

"What a great way (besides using strawberries) to use rhubarb. Great dessert!"

Loading Image