Ingredients1 h servings 299
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- 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.
- 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.
- Bake in preheated oven until rhubarb layer is set, about 45 minutes.
Per Serving: 299 calories; 11 49.4 2.5 27 82 Full nutrition
ReviewsRead all reviews 33
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 ...
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...
Great recipe! I increased the rhubarb to 4 c. because I had a lot, but otherwise made no changes.
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...
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!
Nikki: Fantastic recipe! Easy to make and tastes great. I made this as a desert for a barbecue we had. What makes it unique is the bottom crust. Right out of the oven with some vanilla ice cre...
This was very sweet with a nice tartness from the rhubarb. I was looking for a recipe to use rhubarb in, when I came across this recipe. I've never had rhubarb before and wasn't sure that I woul...