Ginger-Spiced Rhubarb Crisp

Ginger-Spiced Rhubarb Crisp


"A very tart dessert with a delicious topping that goes well with whipped cream on top."
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45 m servings 373 cals
Serving size has been adjusted!
Original recipe yields 7 servings


  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 77.3g
  • 25%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 56 mg
  • 2%

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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread rhubarb into a 1 1/2-quart casserole dish to cover the bottom completely. Sprinkle white sugar evenly over the rhubarb.
  3. Mix flour, brown sugar, ginger, and cinnamon together in a large bowl. Blend butter into the sugar mixture with a pastry cutter until the mixture forms crumbs the size of a small pea; spread over the rhubarb.
  4. Bake in preheated oven until the top is lightly browned, about 30 minutes. Cool crisp before serving.


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