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


  • 1 cup sugar
  • 3/4 cup 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 piece: 198 calories, 5g fat (3g saturated fat), 14mg cholesterol, 128mg sodium, 38g carbohydrate (31g sugars, 1g fiber), 1g protein


  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

Reviews for Stoney's Famous Rhubarb Crisp

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Reviewed Jul. 26, 2015

"Quick, easy, and absolutely delicious! The best thing is all the ingredients are ones I always have on hand! So many recipes I can't make until I've made a trip to town. The first time I made it I did just as the recipe says. Very good, but the rhubarb cooks down and it is very thin. The second time I doubled all ingredients except sugar. Turned out just as delicious as the first time but was way thicker. I will be making this recipe whenever I want rhubarb! Very yummy with vanilla ice cream!"

Reviewed Jan. 30, 2015

"This has been our family favourite since it was published in Taste of Home 1994."

Reviewed May. 13, 2014

"I've been making this since it first appeared as a restaurant recipe request. I also think it better suited to a 7 x11 pan than 9 x13. It is good out of the pan but also looks fancy layered with whipped topping in a sundae glass."

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"

Reviewed May. 5, 2011

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

~ Theresa"

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