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Mom's Rhubarb Crisp

Rated as 4.75 out of 5 Stars
5

"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

Read all reviews 66
  1. 97 Ratings

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

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...

Most helpful critical review

Basic crisp recipe with way too much sugar... Would probably cut it back to less than half. We couldn’t even taste the Rhubarb it’s was so sweet.

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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...

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...

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...

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 ...

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

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!

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

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!

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!