Rhubarb Crisp

"Lower fat and lower sugar than the original version. Works with frozen or fresh rhubarb."
 
Rhubarb Crisp created by flower7
Ready In:
55mins
Ingredients:
8
Serves:
10
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ingredients

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directions

  • Mix rhubarb, sugar and flour, place in 9 x 13 pan.
  • Mix remaining ingredients, sprinkle on top of rhubarb mixture.
  • Bake at 375 for 45 minutes.

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  1. Wanda S.
    is rhubarb cooked already or just cut in small pieces?
     
  2. Stara Hershey
    This was great! Finally a receipt for a large family without having to adjust it! Very tasty and easy to make! Not a lot of clean up and all the supplies are always in my house! Thanks for sharing. Made 2 today and will make more tomorrow!
     
  3. UmmBinat
    This is really good but it does need all the sugar (I tend to decrease) I used brown sugar only for both amounts. I also think it needs more butter which I did increase a lot. I used a rice flour mix to be gluten free (1 cup white rice flour to 1/2 tapioca starch). I still prefer Recipe #381258 over this one.
     
  4. flower7
    This was super easy and yummy! I cut it in half and baked in a 9"-pie plate (it was the perfect size). I followed the (halved) recipe exactly, using 1 lb of rhubarb (4 cups of rhubarb = about 1 lb). I might add another Tbsp of butter to the topping next time so it sticks together more but otherwise this was perfect - the amount of sugar was right on. Thanks so much for the recipe!
     
  5. flower7
    Rhubarb Crisp Created by flower7

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