A tangy crisp with a hint of ginger and a nice crunch to the topping. The custard filling is soft and creamy, yet holds together beautifully. This makes a large crisp - great to take to a potluck or party.

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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Move an oven rack to the center of oven and preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

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  • Mix the white sugar, 3 tablespoons of flour, salt, eggs, orange zest, and ginger together in a bowl until well combined; stir in the rhubarb. Pour the rhubarb mixture into the bottom of the prepared baking dish.

  • Thoroughly combine 1/2 cup flour, brown sugar, butter, and cinnamon by pulsing in a food processor or blender. Stir in the oatmeal; crumble the oatmeal mixture over the rhubarb. Gently pat the topping down to make a crust.

  • Bake on the center rack of preheated oven until the topping is lightly golden, the rhubarb has fallen apart, and the juices are very thick and bubbling, 40 to 50 minutes. Check frequently after 30 minutes to see if bubbles are thick.

Nutrition Facts

266 calories; protein 3.6g 7% DV; carbohydrates 47.5g 15% DV; fat 7.7g 12% DV; cholesterol 41.1mg 14% DV; sodium 139.4mg 6% DV. Full Nutrition

Reviews (53)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/03/2010
This was very good - didn't have the fresh ginger on hand, so substituted 1 tablespoon dried. Rhubarb mixture seemed a bit dry, so added 1/4 cup orange juice - it really added to the custard's flavor. Will def. make this again. Read More
(31)

Most helpful critical review

Rating: 3 stars
09/11/2013
It was quite sweet and I didn't taste much rhubarb. In the plus side I used plenty of it up! Read More
60 Ratings
  • 5 star values: 44
  • 4 star values: 14
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
05/03/2010
This was very good - didn't have the fresh ginger on hand, so substituted 1 tablespoon dried. Rhubarb mixture seemed a bit dry, so added 1/4 cup orange juice - it really added to the custard's flavor. Will def. make this again. Read More
(31)
Rating: 4 stars
06/17/2010
This is really good. I used two 8x8 pans instead and gave one to my sister. I will definitely make this again. Thanks for sharing! Read More
(10)
Rating: 5 stars
08/17/2010
Wow--we loved it! I baked it a little longer for a real crisp topping. A new family favorite--thanks for sharing. Read More
(9)
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Rating: 5 stars
06/01/2010
An outstanding recipe! The combination of rhubarb and fresh ginger was a hit at my church's picnic. I garnished with strips of fresh ginger so it looked as good as it tasted. Read More
(9)
Rating: 5 stars
10/02/2011
this is a fabulous recipe .. though i substituted grapefruit zest for the orange zest and it made this recipe "out of this world" .... next time i think i will decrease the sugar a wee bit ... found it just a little too sweet :-) Read More
(7)
Rating: 5 stars
05/05/2011
This recipe was so good! It took maybe 10 minutes to prepare and my husband said it was the best crisp he had ever had! Definitely a keeper. Read More
(6)
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Rating: 5 stars
07/14/2011
I made this for a barbecue and it's all everyone talked about! Now everybody is demanding that I make it for every barbecue:) Read More
(6)
Rating: 5 stars
10/29/2010
This was totally yummy!!! Made it for my kids' grandpa who loves rhubard pie but I'm not a pie maker...My kids loved it too!!! Read More
(6)
Rating: 5 stars
05/09/2012
Yumm! This recipe is so much more interesting that the plain old rhubarb crisp recipe. I added the 1/4 cup of OJ as another reviewer suggested-Good add in! Read More
(6)
Rating: 3 stars
09/11/2013
It was quite sweet and I didn't taste much rhubarb. In the plus side I used plenty of it up! Read More