Rhubarb Crisp

Rhubarb Crisp

41
DMSMITH 0

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

55 m servings 279 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 60.4g
  • 19%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 27 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

41
  1. 44 Ratings

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Most helpful positive review

We have contacted the submitter of this recipe, and there was a typo in the amount of butter. We have changed it to 1/3 cup. We apologize for any inconvenience.

Most helpful critical review

I read all the reviews first, but was still confused by the amount of butter. 1/3 cup is too little and the rhubarb was still crunchy after 35 minutes of baking. I would double the cooking time ...

We have contacted the submitter of this recipe, and there was a typo in the amount of butter. We have changed it to 1/3 cup. We apologize for any inconvenience.

I thought it turned out fairly well! I would increase the butter to 3/4 to 1 cup in the crust/crisp portion instead of the 1/3 cup. I used 1/2 cup, and it was still a little dry, not crumbly. ...

I thought the pie turned out just fine. But I have to say.. like some others who have used this recipe, I had to add a whole bunch of butter to even form a dough. I tripled the amount of butter ...

I read all the reviews first, but was still confused by the amount of butter. 1/3 cup is too little and the rhubarb was still crunchy after 35 minutes of baking. I would double the cooking time ...

This is wonderful! The crust is yummy...I had plenty of it, and used some of it on top of an apple pie. I highly recommend trying it, especially for someone who's never eaten rhubarb before.

I think the flour should be reduced to 1/3 cup! Way too much topping/crust for this recipe. Cook the cornstarch mixture until it turns clear. If not cooked long enough, the acid from the rhub...

I read all your warnings before starting this recipe. I added about 1 1/2 cups of butter for the topping/crust- 1/3 is not enough! It tasted good but the center was runny and some of the rhubarb...

When I took this crisp out of the oven it had pools of butter on top. I thought three cups seemed like a lot, but followed the recipe anyway. It has a good taste. I am going to try using three s...

I cut the recipe in half, and used more butter (1/2 cup), less than 1 cup white sugar, and 1/4 cup cornstarch (by mistake I added too much, but it worked just fine!). I also microwaved the rhub...