Rhubarb Crisp

Total Time
45mins
Prep
10 mins
Cook
35 mins

Mom's recipe! Easy to make and easy to eat.

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Ingredients

Nutrition

Directions

  1. Combine rhubarb, sugar, flour and cinnamon and put into 8" x 8" x 2" glass baking dish.
  2. Combine flour, brown sugar, rolled oats and melted butter and sprinkle streusel over rhubarb mixture.
  3. Bake at 375 for 35 minutes.
Most Helpful

3 5

I was really excited to try this based on all the other reviews. I made it exactly as written, no substitutions.

As I was making it, it seemed like there was way too much topping in proportion to the filling, and I couldn't believe it called for an entire cup of brown sugar in the topping. I should have gone with my gut and could have eliminated about half of the brown sugar in the topping. It was very sweet - too sweet for my taste.

I see now that others doubled the rhubarb and reduced the sugar, but still rated this recipe as 5 stars. Seems like false advertising to me!

5 5

WOW! This is the way my Grandma & Mom made it! I added a little cinnamon and some chopped pecans to the topping. I also doubled the recipe for a 9x13 pan; MAKE SURE TO USE GLASS - NEVER METAL WITH RHUBARAB! If you add a scant spoonful of sugar just barely sprinkled over the top of the topping, it adds to the browning and gives just a tiny bit of sweetness to the first taste that your mouth enjoys! This topping is equally suited to be the topping for a Dutch Apple Pie - mmm, mmm, good! (Sorry, no picture this time as my family ate this before I got the camera out!)

I doubled the rhubarb and reduced the white sugar to 3/4c and it turned out to be the perfect proportions - sweet and tangy. I I also subbed the flour for Bob's Gluten Free Flour mix for a GF guest. t got rave reviews at the party I took it to.