Total Time
50mins
Prep 15 mins
Cook 35 mins

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

Directions

  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.
Most Helpful

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!

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.

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!

Kree May 26, 2003