Rhubarb Raspberry Crisp

Total Time

Prep: 15 min. Bake: 45 min.


9 servings

Updated: Jun. 30, 2023
Every time I’ve entered our Boone County Bake-Off, I’ve won a blue ribbon. Last summer, when the category was rhubarb, this recipe was the grand champion! The orange juice and zest give it a real zip. See if your family thinks it’s a winner, too. —Mabeth Shaw, Lebanon, Indiana


  • 4 cups chopped fresh rhubarb (1-inch pieces)
  • 2/3 cup sugar
  • Juice and zest of 1 orange
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chilled butter, cut into small pieces
  • 1/2 cup rolled oats
  • 1/4 cup chopped pecans
  • 1/2 pint fresh raspberries


  1. In a large bowl, combine rhubarb, sugar, orange juice and zest. In another bowl, combine flour, brown sugar and cinnamon; cut in butter as for pastry. Add oats and pecans; mix well. Place rhubarb mixture in an 8-in. square baking pan. Sprinkle evenly with raspberries and cover with crumb topping. Bake at 350° for 45 minutes or until topping is browned.

Nutrition Facts

1 each: 306 calories, 13g fat (7g saturated fat), 27mg cholesterol, 110mg sodium, 46g carbohydrate (30g sugars, 3g fiber), 3g protein.