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Mom's Rhubarb Crisp

Rated as 4.88 out of 5 Stars
4

"This delicious dessert was a summer staple in my family growing up. An easy, delicious way to use up the summer surplus of rhubarb!"
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Ingredients

1 h servings 299
Original recipe yields 9 servings (1 9-inch pan)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  2. Mix rhubarb, 1 tablespoon flour, sugar, water, cinnamon, and allspice together in a bowl. Mix oats, brown sugar, and 1/2 cup flour together in a separate bowl; add butter and mash into the oats mixture with a pastry cutter until crumbly.
  3. Press about half the oats mixture into the bottom of the prepared baking dish. Spread rhubarb mixture over the oats mixture; top with remaining oats mixture.
  4. Bake in preheated oven until rhubarb layer is set, about 45 minutes.

Nutrition Facts


Per Serving: 299 calories; 11 49.4 2.5 27 82 Full nutrition

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Reviews

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We love rhubarb crisp and this was a good recipe for us. I reduced the sugar to 2 tbsps in the fruit filling, not 1/2 cup, omitted the water and used 2 tbsps flour not 1 tbsp as I used frozen rh...

Fabulous! Not overly sweet (which is how we like it). Instead of allspice, I added 1/4 t nutmeg and 1/4 t cloves. I also added 1 t vanilla to the crisp ingredients and additional oats. Perfect ...

I doubled the recipe and used a 9x13 pan instead. Everyone loved it and I received comments of "it's perfectly sweet and tart together." It was served with vanilla ice cream fresh out of the ove...

Great recipe! I increased the rhubarb to 4 c. because I had a lot, but otherwise made no changes.

This is by far my favorite rhubarb crisp recipe! I like a high crumble to fruit ratio and this is the first time I've not had to make 1 and 1/2 times the crumble to have enough. Just right wit...

Made it again, in a 9x13 doubling everything and adding two more cups of rhubarb (8 total) and leaving out the allspice this time. turned out great!

I made a gluten free version of this recipe with gf old fashioned oats and gf flour called 1 to 1. I made my substitutions without altering the amounts and it turned out great!

Doubled like so many. Did the crumb topping in the food processor for speed. Added a little salt to the filling because it enhances the sweetness. keeping this oneonmy list!

My husband said his only complaint is that I didn’t make enough! Guess I need to double it the next time! Delicious!