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Sweet Rhubarb Crisp

 Sweet Rhubarb Crisp
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!
9 ServingsPrep: 20 min. Bake: 50 min.


  • 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


  • 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.
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.