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Stoney's Famous Rhubarb Crisp Recipe

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We serve this recipe warm in a footed tulip sundae glass, topped with real whipped cream. Our guests really enjoy its rhubarb tang and old-fashioned goodness, and they have made it an often-requested specialty at the restaurant.—Stoney's Restaurant, Mankato, Minnesota
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 10-12 servings

Ingredients

  • 1 cup sugar
  • 3/4 cup King Arthur Unbleached All-Purpose Flour, divided
  • 3/4 teaspoon ground cinnamon
  • 4 cups chopped fresh or frozen rhubarb
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup butter, melted

Nutritional Facts

1 serving (1 piece) equals 198 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 128 mg sodium, 38 g carbohydrate, 1 g fiber, 1 g protein.

Directions

  1. In a bowl, combine sugar, 1 tablespoon flour and cinnamon. Add rhubarb; toss. Place in a greased 13-in. x 9-in. baking dish. In a bowl, combine brown sugar, baking powder, baking soda and remaining flour; stir in butter. Sprinkle over rhubarb. Bake at 350° for 40 minutes or until rhubarb is tender. Yield: 10-12 servings.
Originally published as Stoney's Famous Rhubarb Crisp in Taste of Home June/July 1994, p51

Nutritional Facts

1 serving (1 piece) equals 198 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 128 mg sodium, 38 g carbohydrate, 1 g fiber, 1 g protein.

Reviews for Stoney's Famous Rhubarb Crisp(6)

AVERAGE RATING
   (6)
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 (6)
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MY REVIEW
Reviewed Jun. 21, 2013

Harvested a TON of rhubarb and wanted something easy. Ran across this online recipe ..threw it together z(doubled it and added oatmeal to the topping) and it got RAVES!! Will make it again for our big family gathering

MY REVIEW
Reviewed May. 5, 2011

This was delicious! But better suited for an 11x7 baking dish, not a 13x9 one.

~ Theresa

MY REVIEW
Reviewed May. 8, 2010

Very simple to make and delicious. But there is no way that this recipe will serve 10-12 people, especially if served in a sundae dish. I would guess that you could get 6-8 servings from recipe.

MY REVIEW
Reviewed Jun. 1, 2009

I think they first put this in TOH in June/July '94 issue. We had rhubarb growing in the back yard, and tried it and loved it -- a family favorite. Last weekend, my newly married daughter called me on the phone and said "Can you give me that recipe for the rhubarb crisp?" I had to recalculate it for a smaller number, but she said it came out just great!

MY REVIEW
Reviewed May. 18, 2009

Easy, quick, and delicious! Glad we gave it a shot. We're making our second batch now. Grandma's rhubarb bars (our previous favorite use of rhubarb) takes a big back seat to this recipe.

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