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Grandma Bev's Rhubarb Dessert (Rhubarb Crisp)

Rated as 4.08 out of 5 Stars

"This is one of Grandma Bev's recipes. She always had this waiting for my mother when we visited."
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Ingredients

1 h 5 m servings 243 cals
Original recipe yields 12 servings (1 8x8-inch pan)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix 1 cup flour and confectioners' sugar together in a bowl; cut butter into flour mixture using a pastry cutter or two forks until mixture is crumbly. Press flour-butter mixture into an 8-inch square pan.
  3. Bake crust in the preheated oven until golden brown, 15 to 20 minutes.
  4. Mix white sugar, 1/4 cup flour, baking powder, and nutmeg into the beaten eggs. Fold rhubarb into egg mixture; pour rhubarb filling into the baked crust.
  5. Bake in the preheated oven until filling is bubbling, 35 minutes.

Footnotes

  • Cook's Note:
  • If using frozen rhubarb, add an extra tablespoon of flour to the filling.

Nutrition Facts


Per Serving: 243 calories; 8.7 g fat; 39.6 g carbohydrates; 2.8 g protein; 51 mg cholesterol; 98 mg sodium. Full nutrition

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Reviews

Read all reviews 11
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

OMG! This is my new favorite way to make rhubarb! Loved it and ate too much! I did it exactly as directed. Similar to lemon bars but rhubarb.

Most helpful critical review

I won't make this again. Too sweet and it never did firm up. I baked it 55 minutes. A runny mess!

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OMG! This is my new favorite way to make rhubarb! Loved it and ate too much! I did it exactly as directed. Similar to lemon bars but rhubarb.

Yummy! Quick and easy dessert for rhubarb lovers. Grandma Bev was my mother. She grew the rhubarb and made this with freshly cut fruit. But in the winter she pulled a bag of her frozen rhubarb o...

The taste is very good, I added a handful of quick oats along with 1/4 tea. of nutmeg to the crust when mixing. Served with a scoop of vanilla ice cream on top. Baked in 11 x 8 pan.

So easy and so yummy. Very similar to lemon bars. A friend who had never had rhubarb asked if there was lemon, and to her surprise, there is none. As good as my Ohioan mother-in-law's rhubarb pi...

I liked this crisp but I did find it too sweet and next time I will reduced the sugar in the filling. I probably should have tasted my rhubard, maybe it was sweeter than it generally is, but I ...

Tasted awesome. I also agree with the timing thing. My crust took at least 40 minutes to get brown and then after adding rhubarb took at least 50 minutes for that to be done in the oven. I also ...

The crust took 45mins to get golden brown,But I used Blue Bonnet not Butter? It could use some crumb mix on top,But easy to make, I topped with some coolwhip & cut up fresh strawberries(when coo...

I won't make this again. Too sweet and it never did firm up. I baked it 55 minutes. A runny mess!

Very good and everyone loved it