Total Time
Prep 10 mins
Cook 45 mins

Lower fat and lower sugar than the original version. Works with frozen or fresh rhubarb.

Ingredients Nutrition


  1. Mix rhubarb, sugar and flour, place in 9 x 13 pan.
  2. Mix remaining ingredients, sprinkle on top of rhubarb mixture.
  3. Bake at 375 for 45 minutes.
Most Helpful

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.

UmmBinat June 20, 2010

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!

flower7 March 24, 2009

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!

Stara Hershey July 11, 2013