Prep 10 mins
Cook 45 mins
Lower fat and lower sugar than the original version. Works with frozen or fresh rhubarb.
- 8 cups rhubarb
- 1 1⁄4 cups sugar
- 6 tablespoons flour
- 1 cup brown sugar
- 1 cup oatmeal
- 3⁄4 cup flour
- 1 teaspoon cinnamon
- 1⁄4 cup melted butter
- Mix rhubarb, sugar and flour, place in 9 x 13 pan.
- Mix remaining ingredients, sprinkle on top of rhubarb mixture.
- Bake at 375 for 45 minutes.
This is really good but it does need all the sugar (I tend to decrease) I used brown sugar only for both amounts. I also think it needs more butter which I did increase a lot. I used a rice flour mix to be gluten free (1 cup white rice flour to 1/2 tapioca starch). I still prefer Rhubarb Crisp: a Celebration of Summer! over this one.
This was super easy and yummy! I cut it in half and baked in a 9"-pie plate (it was the perfect size). I followed the (halved) recipe exactly, using 1 lb of rhubarb (4 cups of rhubarb = about 1 lb). I might add another Tbsp of butter to the topping next time so it sticks together more but otherwise this was perfect - the amount of sugar was right on. Thanks so much for the recipe!
This was great! Finally a receipt for a large family without having to adjust it! Very tasty and easy to make! Not a lot of clean up and all the supplies are always in my house! Thanks for sharing. Made 2 today and will make more tomorrow!