Rhubarb Crisp

READY IN: 50mins
Recipe by chia2160

Simple cooking. You can serve this with vanilla ice cream for a wonderful dessert.

Top Review by Cindy Lynn

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!

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Slice rhubarb into 3/4 inch chunks.
  3. Place in a 13x9-inch baking dish, add sugar and flour.
  4. In a processor mix flour and butter cut into pieces until small pea size clumps appear add sugar, oatmeal, cinnamon; pulse to combine.
  5. Sprinkle over rhubarb.
  6. Bake 35 minutes.

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