1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Rhubarb Crisp Recipe

User Rating 4 Star Rating (30 Reviews)

By

Rhubarb Crisp

Rhubarb Crisp

Diana Rattray
This rhubarb crisp is a delicious dessert, made with a rolled oats and butter and cinnamon topping. 

Cook Time: 55 minutes

Total Time: 55 minutes

Ingredients:

  • 1 cup light brown sugar, firmly packed
  • 1 cup all-purpose flour
  • 3/4 cup quick cooking rolled oats
  • 1/2 cup melted butter
  • 1 teaspoon cinnamon
  • 4 cups sliced rhubarb
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon vanilla

Preparation:

In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish. Top with the sliced rhubarb.

In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb.
Top rhubarb with remaining crumb mixture and bake at 350° for 45 to 55 minutes.

More Rhubarb Recipes


Rhubarb Crisp with Walnuts
Mrs. Allen's Rhubarb Crisp
Strawberry Rhubarb Cream Dessert
Strawberry Rhubarb Crisp
Strawberry Rhubarb Pie
Strawberry Rhubarb Meringue
Rhubarb Cake
Rhubarb Pudding Cake
Strawberry Rhubarb Dump Cake
Rhubarb Cake with Vanilla Sauce
Rhubarb Sauce
Rhubarb Crunch
Rhubarb Betty Recipe
Crockpot Rhubarb Bake

Rhubarb Recipe Index

Slow Cooker Recipes | Casseroles | Main Recipe Index

 

User Reviews

Reviews for this section have been closed.

 5 out of 5
PERFECT RECIPE!, Member cindyloveslily

This recipe was perfect! I disagree with some of the other comments regarding using less sugar...this was the perfect amount, and the rhubarb was still tart enough for my own and my family's liking! Any less sugar and it would have been much too sour for me. Thanks for the perfect recipe! :)

8 out of 8 people found this helpful.

See all 30 reviews

©2014 About.com. All rights reserved.