Rhubarb Crisp Recipe
Add a photo
1 of 1 Photo

Rhubarb Crisp

By: DMSMITH  
"A crispy tart-n-sweet recipe that is easy to make and a great way to use all that delicious rhubarb."

Rating: This weblink has been rated 24 times with an average star rating of 3.0 Read Reviews (23)

Rate/Review | 713 people have saved this

Prep Time:
20 Min
Cook Time:
35 Min
Ready In:
55 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 1 - 9x13 inch crisp
 

Ingredients

  • 2 1/2 cups quick cooking oats
  • 2 1/2 cups brown sugar
  • 3 cups all-purpose flour
  • 1/3 cup butter, melted
  • 9 cups chopped rhubarb
  • 3 teaspoons ground cinnamon
  • 2 cups water
  • 2 cups white sugar
  • 1/4 cup cornstarch
  • 2 teaspoons vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. In a large bowl, mix together oats, brown sugar, flour and butter. Put half of the mixture into the bottom of the baking dish. Place rhubarb over top of mixture and sprinkle with cinnamon.
  3. In a medium saucepan, cook water, sugar, cornstarch and vanilla over medium heat until thick; let cool slightly. Pour over rhubarb and sprinkle remaining oat and flour mixture on top. Bake in preheated oven for 30 to 35 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 279 | Total Fat: 3.4g | Cholesterol: 7mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 2, 2003 by the allrecipes staff 
We have contacted the submitter of this recipe, and there was a typo in the amount of butter.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 13, 2006 by Coelura 
I thought it turned out fairly well! I would increase the butter to 3/4 to 1 cup in the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 1, 2003 by MAXGATE 
I read all the reviews first, but was still confused by the amount of butter. 1/3 cup is too... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 26, 2007 by Sini 
I thought the pie turned out just fine. But I have to say.. like some others who have used... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 3, 2003 by MHEIAM 
When I took this crisp out of the oven it had pools of butter on top. I thought three cups... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2003 by BACON BIT 
This is wonderful! The crust is yummy...I had plenty of it, and used some of it on top of an... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on May 26, 2008 by cooky 
I think the flour should be reduced to 1/3 cup! Way too much topping/crust for this recipe. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 1, 2003 by DANIELLEMBS 
I read all your warnings before starting this recipe. I added about 1 1/2 cups of butter for... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2003 by KRAFTYKELLY 
I don't know what I did wrong. The bottom was like glue and the top was like cooked flour. ... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 18, 2005 by Jenn 
Way too doughy! MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?