Grandma Bev's Rhubarb Dessert (Rhubarb Crisp) Recipe - Allrecipes.com
Grandma Bev's Rhubarb Dessert (Rhubarb Crisp) Recipe
  • READY IN ABOUT hrs

Grandma Bev's Rhubarb Dessert (Rhubarb Crisp)

Recipe by  

"This is one of Grandma Bev's recipes. She always had this waiting for my mother when we visited."

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Ingredients Edit and Save

Original recipe makes 1 8x8-inch pan Change Servings
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  • PREP

    15 mins
  • COOK

    50 mins
  • READY IN

    1 hr 5 mins

Directions

  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.
Kitchen-Friendly View

Footnotes

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

May 25, 2013

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.

 
Apr 05, 2013

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 out of the freezer and made it too.

 

10 Ratings

Jun 17, 2013

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.

 
Jul 02, 2013

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 would watch the sugar.

 
Jun 16, 2013

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 omited the sugar and used xylitol and tasted awesome, just like I said!!!!!

 
May 14, 2013

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 cool) YUM

 
Aug 04, 2015

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 pie, but easier. I added rolled oats to the bottom crust. Make a double batch and freeze the bars. So good frozen. Nice for when friends drop by. Thanks for the recipe!

 
Jun 08, 2015

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?

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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