Stoney’s Famous Rhubarb Crisp
Total TimePrep: 10 min. Bake: 40 min.
I always use at least 6 heaping cups of rhubarb and make twice the amount for the topping. Everyone has loved this recipe for years. Can't wait for the fresh rhubarb to be ready!
This recipe has been a favorite of our family of 8 since it was first published in TOH in 1994! One of our younger kids came home this weekend & asked me to make it! Fortunately, I still have rhubarb in the freezer, so I can satisfy his request! The first time I made it, my sister-in-law came over to visit (a rare occasion), & promptly ate 2/3 of the pan!! She said it was the best she'd ever had!
Very good. I used six cups of rhubarb and added a cup of oats to the topping. Great flavor. Best I have made.
Quick, easy, and absolutely delicious! The best thing is all the ingredients are ones I always have on hand! So many recipes I can't make until I've made a trip to town. The first time I made it I did just as the recipe says. Very good, but the rhubarb cooks down and it is very thin. The second time I doubled all ingredients except sugar. Turned out just as delicious as the first time but was way thicker. I will be making this recipe whenever I want rhubarb! Very yummy with vanilla ice cream!
This has been our family favourite since it was published in Taste of Home 1994.
I've been making this since it first appeared as a restaurant recipe request. I also think it better suited to a 7 x11 pan than 9 x13. It is good out of the pan but also looks fancy layered with whipped topping in a sundae glass.
Harvested a TON of rhubarb and wanted something easy. Ran across this online recipe ..threw it together z(doubled it and added oatmeal to the topping) and it got RAVES!! Will make it again for our big family gathering
This was delicious! But better suited for an 11x7 baking dish, not a 13x9 one.~ Theresa
Very simple to make and delicious. But there is no way that this recipe will serve 10-12 people, especially if served in a sundae dish. I would guess that you could get 6-8 servings from recipe.
I think they first put this in TOH in June/July '94 issue. We had rhubarb growing in the back yard, and tried it and loved it -- a family favorite. Last weekend, my newly married daughter called me on the phone and said "Can you give me that recipe for the rhubarb crisp?" I had to recalculate it for a smaller number, but she said it came out just great!