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Mom's Rhubarb Crisp

Rated as 4.89 out of 5 Stars

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


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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 g fat; 49.4 g carbohydrates; 2.5 g protein; 27 mg cholesterol; 82 mg sodium. Full nutrition

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Read all reviews 27
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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.

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...

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...

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 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...

This was delicious. I doubled the recipe to make it in a 9x13 and used 7 cups of rhubarb. Make sure you grease the pan well!

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 didn't have a 8x8 pan @ the time so I used a 13x9 it worked out great the only difference was the layers were little thin.But very tasty.