Rhubarb Crisp

Name: Rhubarb Crisp
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings.
Ingredients: 3/4 cup sugar; 3 tablespoons cornstarch; 3 cups sliced fresh rhubarb or frozen rhubarb, thawed; 2 cups sliced peeled apples or sliced strawberries; 1 cup quick-cooking or old-fashioned oats; 1/2 cup packed brown sugar; 1/2 cup butter, melted; 1/3 cup all-purpose flour; 1 teaspoon ground cinnamon; Vanilla ice cream, optional

I found this strawberry rhubarb crisp recipe on 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

Ingredients

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

Directions

In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet.
In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.

Test Kitchen Tips

Cinnamon comes in two basic types: Ceylon and cassia. Ceylon cinnamon’s delicate, complex flavor is ideal for ice creams and simple sauces. The spicy, bolder cassia cinnamon (often labeled simply as cinnamon) is preferred for baking.

Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.

Get inspired by these delicious easy desserts.

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.

Nutrition Facts

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

Originally published as Rhubarb Crisp in Reminisce Extra June 1993

Reviews

My Review

Click stars to rate

Average Rating:

Gregory

Jun 8, 2019

Rhubarb and apples together is what got my attention. I had always used rhubarb by itself or with strawberries or raspberries in crunches, crisps, or cakes. This one is a real keeper. The apples make it unique and oh so good. I made both and I prefer the apple version over the strawberry. I added walnuts to both the Streusel topping and fruit mixture the second time I made it. I like nuts and it added a little crunch.
Sherine

Jun 8, 2019

Super easy....super tasty!! Added nutmeg instead of cinnamon (not a fan of cinnamon). Just got it out of the oven...nearly half over in 5 minutes.
Jayna

Jun 2, 2019

Super easy and very yummy!
bay8757

Jun 2, 2019

This is a keeper. It will be the only recipe I use from now on for a rhubarb crisp. The cast iron use is the only way to go. And, don't melt the butter. Cut it in with a pastry cutter if you have one or just cut it in with 2 table knives. It results in a crumbly topping. YUM!
Stephanie

Jun 1, 2019

This turned out really good. My filling wasnt thick, alittle more on the runny side not sure if it was suppose to be. Fruit was tender and delicious.
Carroll

Apr 27, 2019

Looks great but who thinks putting ice cream on the desert while in the cooking pan is a good idea?
lpugh9

Apr 15, 2019

Very good.
Jere

Jun 25, 2018

OMG, my mother (God rest her soul) had a huge strawberry and rhubarb patch and she would make this all the time for the 8 of us. We would scarf it down in no time flat (she made a double batch). I know it was from the Quaker Oats Company (Cedar Rapids, Iowa) and when she passed no one could remember it. When I discovered it I ran right out to the berry and rhubarb patch (just like mom) and whipped it up. I almost passed myself after the first bite. A couple tears were shed remembering what a GREAT mom all of us had.Thanks for sharing this old recipe. Didn’t change a thing!
Alyssa

Apr 13, 2018

Delicious - I cut down sugar a lot ...I used 2 TBSP of cane sugar for the filling and 1/4 cup of brown sugar for the topping and 1/4 cup of butter softened (not melted) to make it more of a crumble. I used a mix of rhubarb, frozen berries and apples and next time I would use a little more fruit .
Cupcake98

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!!!