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Layered Rhubarb Crisp

Rhubarb and layers of spiced, crumb topping make this delightful dessert perfect for spring. “Serve it warm with a scoop of vanilla ice cream,” advises Rosie Spieth of Albion, Indiana.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings


  • 2 cups diced fresh or frozen rhubarb
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup old-fashioned oats
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons cold butter


  • In a small bowl, combine the rhubarb and sugar. In another bowl, combine the brown sugar, flour, oats, cinnamon and nutmeg; cut in butter until crumbly.
  • In two 10-oz. baking dishes or ramekins coated with cooking spray, layer half of the rhubarb mixture and half of the crumb mixture. Repeat layers. Bake, uncovered, at 375° for 20-25 minutes or until rhubarb is tender.
Nutrition Facts
1 cup: 489 calories, 13g fat (7g saturated fat), 31mg cholesterol, 136mg sodium, 94g carbohydrate (71g sugars, 4g fiber), 4g protein.

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  • Nancy418
    Jun 1, 2011

    So easy - so delicious - pop in the oven, enjoy the meal, end with a wonderful warm crisp!

  • tkarinas
    Apr 14, 2010

    Rhubarb crisp is a recipe my family simply loves and it's one we make when we have all the ingredients. It's so easy and tastes so good, we eat it as soon as supper is done.

  • daisey5
    Jan 30, 2010

    I have made this several times and it is always very good.