Grandma Bev's Rhubarb Dessert (Rhubarb Crisp)

Grandma Bev's Rhubarb Dessert (Rhubarb Crisp)

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"This is one of Grandma Bev's recipes. She always had this waiting for my mother when we visited."
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1 h 5 m servings 243 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 98 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix 1 cup flour and confectioners' sugar together in a bowl; cut butter into flour mixture using a pastry cutter or two forks until mixture is crumbly. Press flour-butter mixture into an 8-inch square pan.
  3. Bake crust in the preheated oven until golden brown, 15 to 20 minutes.
  4. Mix white sugar, 1/4 cup flour, baking powder, and nutmeg into the beaten eggs. Fold rhubarb into egg mixture; pour rhubarb filling into the baked crust.
  5. Bake in the preheated oven until filling is bubbling, 35 minutes.


  • Cook's Note:
  • If using frozen rhubarb, add an extra tablespoon of flour to the filling.


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OMG! This is my new favorite way to make rhubarb! Loved it and ate too much! I did it exactly as directed. Similar to lemon bars but rhubarb.

Yummy! Quick and easy dessert for rhubarb lovers. Grandma Bev was my mother. She grew the rhubarb and made this with freshly cut fruit. But in the winter she pulled a bag of her frozen rhubarb o...

The taste is very good, I added a handful of quick oats along with 1/4 tea. of nutmeg to the crust when mixing. Served with a scoop of vanilla ice cream on top.

I liked this crisp but I did find it too sweet and next time I will reduced the sugar in the filling. I probably should have tasted my rhubard, maybe it was sweeter than it generally is, but I ...

Tasted awesome. I also agree with the timing thing. My crust took at least 40 minutes to get brown and then after adding rhubarb took at least 50 minutes for that to be done in the oven. I also ...

The crust took 45mins to get golden brown,But I used Blue Bonnet not Butter? It could use some crumb mix on top,But easy to make, I topped with some coolwhip & cut up fresh strawberries(when coo...

So easy and so yummy. Very similar to lemon bars. A friend who had never had rhubarb asked if there was lemon, and to her surprise, there is none. As good as my Ohioan mother-in-law's rhubarb pi...

Made this yesterday it was delicious. It was liked by all even my 19 month old Granddaughter. The problem I had with the cake was that the next day the crust was soggy. Any suggestions?

Made this today. It is good! I prefer tart over sweet, so I reduced the sugars by 1/2. If you don't have time to make pie...this works! The timing was fine in my oven for the crust, but gave...

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