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Stoney’s Famous Rhubarb Crisp

8 reviews
Total Time
Prep: 10 min. Bake: 40 min.

By Taste Of Home Editorial Team

Recipe by Stoney's Restaurant, Mankato, Minnesota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 22, 2022

We serve this recipe warm in a footed tulip sundae glass, topped with real whipped cream. Our guests really enjoy its rhubarb tang and old-fashioned goodness, and they have made it an often-requested specialty at the restaurant.—Stoney's Restaurant, Mankato, Minnesota

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Rhubarb

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Test Kitchen Approved

Stoney's Famous Rhubarb Crisp

8 reviews
Prep Time 10 min
Cook Time 40 min
Yield 12 servings

Ingredients

  • 1 cup sugar
  • 3/4 cup all-purpose flour, divided
  • 3/4 teaspoon ground cinnamon
  • 4 cups chopped fresh or frozen rhubarb
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup butter, melted
Text Ingredients

Directions

  1. In a bowl, combine sugar, 1 tablespoon flour and cinnamon. Add rhubarb; toss. Place in a greased 13-in. x 9-in. baking dish. In a bowl, combine brown sugar, baking powder, baking soda and remaining flour; stir in butter. Sprinkle over rhubarb. Bake at 350° for 40 minutes or until rhubarb is tender.

Nutrition Facts

1 piece: 198 calories, 5g fat (3g saturated fat), 14mg cholesterol, 128mg sodium, 38g carbohydrate (31g sugars, 1g fiber), 1g protein.

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