Rhubarb Crisp

"Mom's recipe! Easy to make and easy to eat."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by thabm photo by thabm
photo by pbauder photo by pbauder
photo by Nel B. photo by Nel B.
photo by Chef Dee photo by Chef Dee
Ready In:




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

Questions & Replies

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  1. d-boucher
    please clarify flour. it lists 1c flour for ingredients, but in the directions - it calls for flour in two places
  2. schneider.jacqueline
    Could I use peaches instead?
  3. karen m.
    Please clarify flour instructions. Thank you.
  4. Lillian W.
    can you use oatmeal instead of rolled oats
  5. Debbie L.
    Does the rhubarb need to be pre-cooked or blanched prior to using this recipe?


  1. AnneWisconsin
    I was really excited to try this based on all the other reviews. I made it exactly as written, no substitutions. <br/><br/>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. <br/><br/>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!
  2. Mama Mary Sue
    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!)
  3. gruntlady
    oh yum yum..made exactly as given..it was excellent..and easy too UPDATE......May 27th 2010 I can't tell you how many times I have made this since I posted my 1st review almost 4 yrs to the day... it is always my 1st choice... and i now know the recipe by heart...but still come for a quick look see to make sure... made it again yesterday I bet i have made this at least 35 to 40 times since my 1st review..
  4. stacylu
    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.
  5. Teresa B.
    Made recipe exactly as written, and was very pleased with the results. We love the topping, and didn't think that there was too much of it. Thank you for sharing!


  1. ginnag234
    I have a simple solution to soggy crisp (on the bottom) and for pies also. Just add some small pearl tapioca. My crisp is never soupy because of the tapioca. Doesn't alter the taste either.
  2. Bonnie H.
    Bigger dish is all I did differently!! Delicious!!!
  3. Ashley K.
    1/2c flour as rhubarb thaws Equal parts for the crisp
  4. debsh9der
    No way Would all that fit into an 8 x 8 I made the recipe as written but put it in a 9 x 13 and it was just awesome got so many rave reviews people loved it
  5. pbauder
    This recipe really doesn't need tweaking, but I did a couple things just for personal taste. I used 1cup of rolled oats in the topping instead of 1/2 cup. I just like the crunch. Didn't need to increase the butter. I also doubled the cinnamon in the topping. Love cinnamon! Sorry, new at this, this bit belong with pbauder's tweak, below.



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