Sweet Rhubarb Crisp Recipe

Publisher Photo
This versatile dessert is great served plain for breakfast, or as an after-dinner treat with ice cream. Either way, the flavor is terrific and seconds are tempting!
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES: 9 servings

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup rolled oats
  • 2 cups packed brown sugar, divided
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, melted
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 4 cups sliced fresh or frozen rhubarb

Nutritional Facts

1 serving (1 cup) equals 368 calories, 11 g fat (6 g saturated fat), 27 mg cholesterol, 190 mg sodium, 67 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. In a bowl, combine flour, oats, 1 cup brown sugar, salt, cinnamon and butter. Pat about half of mixture onto the bottom of a greased 9-in. square baking pan. In a saucepan, combine cornstarch and remaining brown sugar; stir in water. Cook and stir until mixture comes to a boil and is thickened and clear. Remove from the heat; stir in vanilla. Add rhubarb and toss until coated. Spoon over crust; sprinkle with reserved flour mixture. Bake at 350° for 50 minutes or until bubbly. Yield: 9 servings.
Originally published as Rhubarb Crisp in Bountiful Harvest Cookbook 1994, p93

Nutritional Facts

1 serving (1 cup) equals 368 calories, 11 g fat (6 g saturated fat), 27 mg cholesterol, 190 mg sodium, 67 g carbohydrate, 2 g fiber, 3 g protein.

Reviews for Sweet Rhubarb Crisp

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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 :
MY REVIEW
Reviewed May. 30, 2013

"Whoa!.....this recipe is very sweet. Unfortunately, all I could taste was sweet, sweet, sweet. The sweetness overwhelmed any gentle hint of tartness from the rhubarb, unfortunately. The topping and rhubarb batter turned into a sticky, toffee-like texture, very difficult and hard to remove from the pan. I had to virtually scrape and dig the crisp out of the pan, hoping I wasn't going to break my knife. This recipe did not have the blend of sweetness and tartness that I usually expect from a rhubarb recipe. I prefer a fruit crisp to have a nice, golden loose topping that does not overwhelm the taste of the fruit being used in the recipe. This recipe did not meet my expectations, so I will not make it again."

MY REVIEW
Reviewed May. 6, 2012

"My son loved this dessert!! It was fast, easy and yummy!! A dollop of whipped cream or a scoop of vanilla ice cream would make it extra special."

MY REVIEW
Reviewed May. 29, 2011

"Coming from someone who doesn't like rhubarb, it is very good! My husband made this recipe. It's a lot better than rhubarb pie! The little bit of sweet in the topping cuts the tartness of the rhubarb. We all liked it. So, he's making it again tonight!"

MY REVIEW
Reviewed May. 29, 2011

"My family loved it!! Sweet with a wonderful tartness to it!"

MY REVIEW
Reviewed Jun. 6, 2010

"My husband told me this was the best rhubarb crisp he's ever had! I'm definitely keeping this one handy and will make it again when my rhubarb is ready - delicious!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT