Rhubarb Raisin Crisp Recipe

5 1 1
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Rhubarb Raisin Crisp Recipe

Read Reviews
5 1 1
Publisher Photo
Martha Dayton of Alexander, New York writes, "In spring, this crisp is the first thing I make with our garden rhubarb. I double the recipe for company."
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

Ingredients

  • 5 cups sliced fresh or frozen rhubarb
  • 2 tablespoons plus 1/2 cup all-purpose flour, divided
  • 1/2 cup raisins
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup packed brown sugar
  • 1/3 cup quick-cooking oats
  • 1/3 cup cold butter
  • Vanilla ice cream, optional

Directions

In a large bowl, combine rhubarb and 2 tablespoons flour; transfer to a greased 8-in. square baking dish. Sprinkle with raisins. Combine the sugar, cinnamon and salt; sprinkle over raisins.
Combine the brown sugar, oats and remaining flour; cut in butter until crumbly. Sprinkle over top. Bake at 375° for 40-45 minutes or until topping is golden brown. Serve warm with ice cream if desired. Yield: 6-8 servings.
Originally published as Rhubarb Raisin Crisp in Taste of Home April/May 1996, p45

Nutritional Facts

1 each: 309 calories, 8g fat (5g saturated fat), 20mg cholesterol, 164mg sodium, 59g carbohydrate (46g sugars, 2g fiber), 3g protein.

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  • 5 cups sliced fresh or frozen rhubarb
  • 2 tablespoons plus 1/2 cup all-purpose flour, divided
  • 1/2 cup raisins
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup packed brown sugar
  • 1/3 cup quick-cooking oats
  • 1/3 cup cold butter
  • Vanilla ice cream, optional
  1. In a large bowl, combine rhubarb and 2 tablespoons flour; transfer to a greased 8-in. square baking dish. Sprinkle with raisins. Combine the sugar, cinnamon and salt; sprinkle over raisins.
  2. Combine the brown sugar, oats and remaining flour; cut in butter until crumbly. Sprinkle over top. Bake at 375° for 40-45 minutes or until topping is golden brown. Serve warm with ice cream if desired. Yield: 6-8 servings.
Originally published as Rhubarb Raisin Crisp in Taste of Home April/May 1996, p45

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vashla User ID: 6516536 227509
Reviewed Jun. 6, 2015

"My grandma had memories of her mother adding a few raisins to rhubarb recipes, which she called a "real treat" and "so good!". I found this recipe, made it for her, and she LOVES it!"

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