Rhubarb Crisp Recipe

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Rhubarb Crisp Recipe
Rhubarb Crisp Recipe photo by Taste of Home
Publisher Photo

Rhubarb Crisp Recipe

Read Reviews
5 53 53
Publisher Photo
I found this recipe in a box of Quaker Oats about 20 years ago. It's quick, and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! —C.E. Adams, Charlestown, New Hampshire
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.

Ingredients

  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 3 cups sliced rhubarb
  • 2 cups sliced peeled apples or sliced strawberries
  • 1 cup quick-cooking or rolled oats
  • 1/2 cup packed brown sugar
  • 1/2 cup butter or margarine, melted
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • Vanilla ice cream, optional

Directions

In a mixing bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; mix well. Spoon into an 8-in. square baking dish. Combine oats, brown sugar, butter, flour and cinnamon; mix until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream if desired. Yield: 8 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb Crisp in Reminisce Extra June 1993, p51

Nutritional Facts

1 cup: 320 calories, 12g fat (7g saturated fat), 31mg cholesterol, 124mg sodium, 52g carbohydrate (36g sugars, 3g fiber), 3g protein.

  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 3 cups sliced rhubarb
  • 2 cups sliced peeled apples or sliced strawberries
  • 1 cup quick-cooking or rolled oats
  • 1/2 cup packed brown sugar
  • 1/2 cup butter or margarine, melted
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • Vanilla ice cream, optional
  1. In a mixing bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; mix well. Spoon into an 8-in. square baking dish. Combine oats, brown sugar, butter, flour and cinnamon; mix until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream if desired. Yield: 8 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb Crisp in Reminisce Extra June 1993, p51

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Reviews forRhubarb Crisp

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MY REVIEW
Cupcake98 User ID: 6107617 269107
Reviewed Jul. 7, 2017

"My sister-in-law's birthday is on the 4th of July and she loves rhubarb. So I searched for a crisp recipe and found this one. Oh my goodness! I made it with rhubarb only, no other fruit and I added walnuts into the crumble topping. I served it warm with vanilla bean ice cream. It was outstanding!! Everyone raved about it! I think my mom said she loved it at least three times that day! I am going to try adding cherries to the rhubarb next time, because I will definitely be making this again! Great summer dessert!!!"

MY REVIEW
germanycook User ID: 6411056 265233
Reviewed Apr. 27, 2017

"Awesome! I couldnt find strawberries so used 2 pears instead - and it's super fruity and tastes of springtime :)"

MY REVIEW
_nlfPA User ID: 1879224 264862
Reviewed Apr. 19, 2017

"This is a delicious springtime dessert. I make it for my husband and I and he can't get enough of it. It is so good and the combination of rhubarb and strawberries are perfect."

MY REVIEW
Peispuds User ID: 7095933 253426
Reviewed Aug. 30, 2016

"Great recipe, so yummy! I used apples instead of strawberries. and made two batches and gave one to my neighbour"

MY REVIEW
PatRanstrom User ID: 4301960 248701
Reviewed May. 27, 2016

"I made this yesterday. I made a big batch and used both apples and strawberries in it. I quite enjoyed it and the friends with whom I shared it told me it was really tasty. I may make it again next year."

MY REVIEW
AmySB88 User ID: 1692093 248368
Reviewed May. 18, 2016

"Super delicious. Definitely a keeper."

MY REVIEW
bakerbea User ID: 3058918 235096
Reviewed Oct. 17, 2015

"Thank you, ladies, for all the help. Marvelous apple recipe."

MY REVIEW
hamhock32 User ID: 7001222 233353
Reviewed Sep. 23, 2015

"Delicious!"

MY REVIEW
[email protected] User ID: 1202636 230729
Reviewed Aug. 4, 2015

"Yummy! I substituted raspberries for the strawberries and it was delicious."

MY REVIEW
dortkl User ID: 8457623 230015
Reviewed Jul. 22, 2015

"This is just awesome! I used apples with the rhubarb and regular oats. Followed the recipe as printed. I'm going to try blueberries and walnuts or pecans next time"

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