Rhubarb Raisin Crisp

Rhubarb Raisin Crisp

"Martha Dayton of Alexander, New York writes, 'In spring, this crisp is the first thing I make with our garden rhubarb. I double the recipe for company.'"
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Ingredients

55 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  1. Combine rhubarb and 2 tablespoons of flour; place in a greased 8-in. square baking dish. Sprinkle with raisins. Combine sugar, cinnamon and salt; sprinkle over the raisins. Combine brown sugar, oat and remaining flour; cut in butter until crumbly. Sprinkle evenly over top. Bake at 375 degrees F for 40-45 minutes or until topping is golden brown. Serve warm with ice cream if desired.

Reviews

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  1. 13 Ratings

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Most helpful positive review

Very good! My whole family loved this one. Even my Dad who doesn't like rhubarb loved it!

Most helpful critical review

The filling part was good, but a little too sweet for my taste. The topping part turned out really mushy, not crispy like I had hoped. Maybe next time I'll try it with a different topping.

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Very good! My whole family loved this one. Even my Dad who doesn't like rhubarb loved it!

This was quick and easy with frozen rhubarb. Loved the combination of rhubarb and raisins! Will certainly make again.

This turned out perfect. The topping was crispy and the filling was not too sweet. I didn't have raisins, so I used mixed dried berries. Other than that, no changes. Thank you for this easy, tas...

I liked this Rhubard Crisp very much. I added nutmeg and ginger, just because I like those spices with rhubarb in addition to cinnamon. I did not have any vanilla ice cream, so I ate it 'naked'....

This was tasty and easy. I'll probably make it again. It didn't take 40 to 45 minutes to cook, though; only about 30 minutes and the topping started to get too brown so I pulled it out. Would ha...

Love love love this

Delicious...thank you for sharing this recipe. I used whole wheat flour and half the sugar. This was my one-year old son's first taste of rhubarb and he loved it!

The filling part was good, but a little too sweet for my taste. The topping part turned out really mushy, not crispy like I had hoped. Maybe next time I'll try it with a different topping.

I made it with dates instead of raisins, but I am sure that either way it would have been just as delicious. I'm definitely making this again.

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