Rhubarb Crisp Recipe
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Rhubarb Crisp

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

This Kitchen Approved Recipe has an average star rating of 3.3 Rate/Review | Read Reviews (33)

Prep Time:
20 Min
Cook Time:
35 Min
Ready In:
55 Min

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Original Recipe Yield 1 - 9x13 inch crisp
 

Ingredients

  • 2 1/2 cups quick cooking oats
  • 2 1/2 cups brown sugar
  • 3 cups all-purpose flour
  • 1/3 cup butter, melted
  • 9 cups chopped rhubarb
  • 3 teaspoons ground cinnamon
  • 2 cups water
  • 2 cups white sugar
  • 1/4 cup cornstarch
  • 2 teaspoons vanilla extract

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 279 | Total Fat: 3.4g | Cholesterol: 7mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 3.3 star rating.
Reviewed on Jun. 2, 2003 by the allrecipes staff   view full review
We have contacted the submitter of this recipe, and there was a typo in the amount of butter....
The reviewer gave this recipe 4 stars. This recipe averages a 3.3 star rating.
Reviewed on May 13, 2006 by Coelura   view full review
I thought it turned out fairly well! I would increase the butter to 3/4 to 1 cup in the...
The reviewer gave this recipe 4 stars. This recipe averages a 3.3 star rating.
Reviewed on Jun. 26, 2007 by Sini   view full review
I thought the pie turned out just fine. But I have to say.. like some others who have used...
The reviewer gave this recipe 3 stars. This recipe averages a 3.3 star rating.
Reviewed on Jul. 1, 2003 by MAXGATE   view full review
I read all the reviews first, but was still confused by the amount of butter. 1/3 cup is too...
The reviewer gave this recipe 5 stars. This recipe averages a 3.3 star rating.
Reviewed on Apr. 13, 2003 by BACON BIT   view full review
This is wonderful! The crust is yummy...I had plenty of it, and used some of it on top of an...
The reviewer gave this recipe 2 stars. This recipe averages a 3.3 star rating.
Reviewed on May 26, 2008 by cooky   view full review
I think the flour should be reduced to 1/3 cup! Way too much topping/crust for this recipe. ...
The reviewer gave this recipe 3 stars. This recipe averages a 3.3 star rating.
Reviewed on Sep. 3, 2003 by MHEIAM   view full review
When I took this crisp out of the oven it had pools of butter on top. I thought three cups...
The reviewer gave this recipe 4 stars. This recipe averages a 3.3 star rating.
Reviewed on Jul. 1, 2003 by DANIELLEMBS   view full review
I read all your warnings before starting this recipe. I added about 1 1/2 cups of butter for...
The reviewer gave this recipe 5 stars. This recipe averages a 3.3 star rating.
Reviewed on Jun. 24, 2008 by Lucky Noodles Supporting Member (Click to learn more about Supporting Membership)  view full review
I cut the recipe in half, and used more butter (1/2 cup), less than 1 cup white sugar, and 1/4...
The reviewer gave this recipe 1 stars. This recipe averages a 3.3 star rating.
Reviewed on Jun. 22, 2011 by Bernice Supporting Member (Click to learn more about Supporting Membership)  view full review
I agree the butter to dry ingredient ratio was WAY off and I didn't read the reviews before...

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