Show Subscription Form

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

Rhubarb-Pineapple Crisp Recipe

Read Reviews
4.5 12
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 cream) equals 232 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 106 mg sodium, 39 g carbohydrate, 2 g fiber, 2 g 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