A crispy tart-n-sweet recipe that is easy to make and a great way to use all that delicious rhubarb.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

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  • In a large bowl, mix together oats, brown sugar, flour and butter. Put half of the mixture into the bottom of the baking dish. Place rhubarb over top of mixture and sprinkle with cinnamon.

  • In a medium saucepan, cook water, sugar, cornstarch and vanilla over medium heat until thick; let cool slightly. Pour over rhubarb and sprinkle remaining oat and flour mixture on top. Bake in preheated oven for 30 to 35 minutes.

Nutrition Facts

279.5 calories; protein 3.2g 6% DV; carbohydrates 60.4g 20% DV; fat 3.4g 5% DV; cholesterol 6.8mg 2% DV; sodium 28mg 1% DV. Full Nutrition

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/03/2003
We have contacted the submitter of this recipe and there was a typo in the amount of butter. We have changed it to 1/3 cup. We apologize for any inconvenience. Read More
(108)

Most helpful critical review

Rating: 3 stars
07/01/2003
I read all the reviews first but was still confused by the amount of butter. 1/3 cup is too little and the rhubarb was still crunchy after 35 minutes of baking. I would double the cooking time and add more butter for the topping. A little more cornstarch for the sauce wouldn't hurt either. Read More
(24)
53 Ratings
  • 5 star values: 18
  • 4 star values: 7
  • 3 star values: 7
  • 2 star values: 8
  • 1 star values: 13
Rating: 5 stars
06/02/2003
We have contacted the submitter of this recipe and there was a typo in the amount of butter. We have changed it to 1/3 cup. We apologize for any inconvenience. Read More
(108)
Rating: 4 stars
05/13/2006
I thought it turned out fairly well! I would increase the butter to 3/4 to 1 cup in the crust/crisp portion instead of the 1/3 cup. I used 1/2 cup and it was still a little dry not crumbly. Also I think the recipe has too MUCH crisp/crust. You could also leave the butter at 1/2 cup and cut the flour and brown sugar back to 2 cups each instead of 2 1/2 cups. Now for the RHUBARB portion it was a bit sour in combination with the sweet of the crust. Also just a tad runny after I let it cool awhile (1 hr) so maybe increase the corn starch to 5 T (I used 4 T instead of 1/4 cup). And lastly I increased the baking time to 40 to 45 minutes.:-) Be sure to place something on the rack below the baking pan as this recipe does seem to bubble over like a pie would. Read More
(50)
Rating: 4 stars
06/26/2007
I thought the pie turned out just fine. But I have to say.. like some others who have used this recipe I had to add a whole bunch of butter to even form a dough. I tripled the amount of butter the recipe suggests. It's still kinda crunchy but I don't think it's dry. This recipe is great. For the bakers who thought the rhubarb was too sour compared to the sweet crust... leave out a little sugar from the curst and for the rhubarb - place all the chopped rhubarb in a microwavable bowl pour a little water on the bottom of the bowl microwave the rhubarb for 2-3 minutes on high in one minute intervals. The steam from the water should make the rhubarb a bit softer and not so sour after baking it in the oven. I also put a little more corn starch on the sugary mixture it wasn't runny at all when I tasted the pie the following day. I cooked the pie for 45 minutes. Thank you for this easy recipe it's delicious. Read More
(29)
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Rating: 3 stars
07/01/2003
I read all the reviews first but was still confused by the amount of butter. 1/3 cup is too little and the rhubarb was still crunchy after 35 minutes of baking. I would double the cooking time and add more butter for the topping. A little more cornstarch for the sauce wouldn't hurt either. Read More
(24)
Rating: 5 stars
04/13/2003
This is wonderful! The crust is yummy...I had plenty of it and used some of it on top of an apple pie. I highly recommend trying it especially for someone who's never eaten rhubarb before. Read More
(14)
Rating: 2 stars
05/26/2008
I think the flour should be reduced to 1/3 cup! Way too much topping/crust for this recipe. Cook the cornstarch mixture until it turns clear. If not cooked long enough the acid from the rhubarb breaks it when it bakes. I also baked it longer. Read More
(13)
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Rating: 3 stars
09/03/2003
When I took this crisp out of the oven it had pools of butter on top. I thought three cups seemed like a lot but followed the recipe anyway. It has a good taste. I am going to try using three sticks next time I make it. Read More
(10)
Rating: 4 stars
07/01/2003
I read all your warnings before starting this recipe. I added about 1 1/2 cups of butter for the topping/crust- 1/3 is not enough! It tasted good but the center was runny and some of the rhubarb was still crunchy (baked for 30 min.) Next time I will add more cornstarch/flour to the center and bake it for a little longer (or cut the chunks of rhubarb finer. Read More
(10)
Rating: 5 stars
06/24/2008
I cut the recipe in half and used more butter (1/2 cup) less than 1 cup white sugar and 1/4 cup cornstarch (by mistake I added too much but it worked just fine!). I also microwaved the rhubarb - cut up like celery - for 3 minutes stirring after 3 minutes. Baked for about 50 minutes in a 9 x 7 x 2 1/2 (tall) pyrex dish - it did not bubble over with a tall dish. Thank you so much for this recipe - I haven't had Rhubarb in a long time and this was soooooo good! Maybe I'll plant some of my own rhubarb now! Read More
(9)