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Stoney’s Famous Rhubarb Crisp

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
  • Total Time
    Prep: 10 min. Bake: 40 min.
  • Makes
    10-12 servings


  • 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


  • 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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  • Patty Wiarda
    May 6, 2020

    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!

  • Sue Zappa
    Jul 3, 2017

    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!

  • blueziggy
    Jun 4, 2017

    Very good. I used six cups of rhubarb and added a cup of oats to the topping. Great flavor. Best I have made.

  • cgrant17
    Jul 26, 2015

    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!

  • NancyStillman
    Jan 30, 2015

    This has been our family favourite since it was published in Taste of Home 1994.

  • 2760
    May 13, 2014

    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.

  • GrandBabe
    Jun 21, 2013

    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

  • lurky27
    May 5, 2011

    This was delicious! But better suited for an 11x7 baking dish, not a 13x9 one.~ Theresa

  • PatWTS
    May 8, 2010

    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.

  • Russcavr
    Jun 1, 2009

    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!