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    You are in: Home / Recipes / Rhubarb Crisp Recipe
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    Rhubarb Crisp

    Rhubarb Crisp. Photo by Chef Joey Z.

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    chia's Note:

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

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    Units: US | Metric


    1. 1
      Preheat oven to 400°F.
    2. 2
      Slice rhubarb into 3/4 inch chunks.
    3. 3
      Place in a 13x9-inch baking dish, add sugar and flour.
    4. 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. 5
      Sprinkle over rhubarb.
    6. 6
      Bake 35 minutes.

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    Ratings & Reviews:

    • on February 28, 2004


      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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    • on June 21, 2003


      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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    • on May 26, 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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    Read All Reviews (9)


    Nutritional Facts for Rhubarb Crisp

    Serving Size: 1 (124 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 234.7
    Calories from Fat 75
    Total Fat 8.3 g
    Saturated Fat 4.9 g
    Cholesterol 20.3 mg
    Sodium 71.3 mg
    Total Carbohydrate 39.0 g
    Dietary Fiber 2.3 g
    Sugars 25.8 g
    Protein 2.4 g

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