9 Reviews

This has been in my cookbook for ages and I finally got around to making it last week. Like Kree mentioned, it did not work in my food processor at all. I used very cold butter, but rather than blend to pea size clumps (using pulse function), it wasn't blending properly, then suddenly globbed into a messy bag around the blades. I removed it to a bowl and used my pastry blender to cut in the oatmeal, cinnamon and sugar, achieving the desired consistency. Since rhubarb reacts with aluminum (all of my 13 X 9 baking dishes are aluminum), I used my glass 10.5 X 14.75 baking dish. I also used slightly over 2 lbs of frozen rhubarb (fresh is out of season) as I freeze in 6 cup quantities for an old family recipe. It took closer to an hour to bake through no fault of the recipe, only because the rhubarb was frozen rather than fresh. I expected this to last at least 2 or 3 days in my house, but it didn't even make it 24 hours. It was great! Thanks for sharing chia!

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Cindy Lynn February 28, 2004

Really good rhubarb crisp. My son loved it! Easy to make. I used brown sugar for the sugar in the topping.

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Meg G June 21, 2003

An easy, tasty dessert! I served this at a Memorial Day cookout, and it was enjoyed by all. I did have a problem with mixing the ingredients in the food processor, though. They kept clumping up instead of combining, so I ended up just mixing them with my hands. Next time I make this I'll just do that from the start, because it was a lot easier for me! Thanks for a great recipe, Chia!

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Kree May 26, 2003

This is a great use of rhubarb! I cut back on the sugar and it was still plenty sweet. I really appreciate the simplicity of this recipe.

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909692 June 05, 2014

Deliciooso!!! The only thing I would do different the next time is grease the pan. Awesome rhurbarb crisp.

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wgcompton July 06, 2009

I loved the simplicity of this dish. I had it put together in 15 minutes as you said in the prep. time and it was out of the over in about 45 minutes. I used my toaster oven to bake it as I generally do for these types of dishes. The taste is good, very nice texture and the rhubarb isn't overly sweet. My DH will enjoy this one. Thanks Chia for great post. :)

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Chef Joey Z. May 21, 2009

This is a good recipe to make in a short amount of time, I had my doubts with the limited ingredients listed, but it turned out great, very tasty. I also used brown sugar for the topping, and added a few shakes of nutmeg as well. My boyfriend is super picky, and really liked it! :o)

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Queen Victoria May 06, 2008

We all loved this rhubarb crisp. I used frozen rhubarb and cooked it for 45 minutes in my electric oven. I threw in a few slices of apple for fun and then used a pastry blender to cut the butter and oatmeal. We all fight over the crispy crunchy oatmeal toping! Thanks Chia!

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LaurietheLibrarian April 27, 2007

Delicious! It took minutes to prepare and the end result was awesome. DD1 has now decided that she loves rhubarb! Thanks chia :-)

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HappyBunny February 09, 2005
Rhubarb Crisp