Rhubarb Crisp

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Most Helpful Positive Review

Feb 02, 2004

Contrary to what others have said about this rhubarb crisp, I found it turned out wonderful. My husband loves it! If it is made with just a bit more top layer, it turns out much nicer. My husband made it and added more flour to the top layer. Turned out amazing. We've tried it with fresh and frozen rhubarb and both turned out wonderful. Good luck!

—TIA GALLANT

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Most Helpful Critical Review

Apr 30, 2006

Sorry to say, but this was NOT GOOD at all. I will stick to a very old and great recipe for crisp sake.......

—52GLASSACT

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77 Ratings

Feb 01, 2008

I was skeptical since I've never made a crisp recipe that mixed the oats in with the fruit, but this was fantastic. I made it exactly as written, with the exception of being a bit more liberal with the cinnamon and my rhubarb was frozen not fresh. Everyone loved this, I'll be making it again and again.

—PRETTYRHEA

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May 30, 2005

Wonderful, making a 2nd batch. I added 1 full cup of oats. Made it just a bit thicker.

—RBUR4

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Oct 09, 2003

Everyone loved this recipe! I made it with for my husband's family and several people had seconds. Very quick and easy:)

—POTSY_1

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Sep 23, 2009

This recipe was great! Contrary to the few reviews below which didn't like it, I think if you put in the 1 teaspoon of the salt and baking soda there won't be a problem... It turned out quite nice on the first time. We put in 4 cups of rhubarb (as ours has done plants amazingly well this year) and then bumped everything up a little. I would probably up the amount of oats as one other person suggested to make it a little thicker. This was a great recipe that I will definitely make again.

—mrslisashoe

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May 28, 2009

This turned out delicious! I changed some ingredient amounts after reading other reviews. I took out the white sugar & used 3 packets of artificial sweetener, I like oatmeal so I increased the oats to 1 cup, increased cinnamon to 1.5 tsp. For the topping I increased the flour to 1 cup and decreased the salt to 1/4 tsp. Also a little secret, I let the rhubarb soak in the sugar mixture for 15 minutes, very yummy!

—Kyla

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Jul 01, 2006

This is awesome!!! Especially with a bit of vanilla ice cream!

—Share.Harvey

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Nutrition

Calories
327 kcal
16%

Carbohydrates
65.9 g
21%

Cholesterol
0 mg
0%

Fat
7.2 g
11%

Fiber
1.9 g
8%

Protein
2.3 g
5%

Sodium
283 mg
11%

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

Nutritional Information

Rhubarb Crisp

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories: 327
Calories from Fat: 65

% Daily Value *
Total Fat 7.2g 11 %
Saturated Fat 1.3g 6 %
Cholesterol 0mg 0 %
Sodium 283mg 11 %
Potassium 104mg 3 %
Total Carbohydrates 65.9g 21 %
Dietary Fiber 1.9g 8 %
Protein 2.3g 5 %
Sugars 51.8g
Vitamin A 7 %
Vitamin C 2 %
Calcium 11 %
Iron 10 %
Thiamin 14 %
Niacin 10 %
Vitamin B6 2 %
Magnesium 7 %
Folate 13 %

* 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.