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Mom's Rhubarb Crisp


"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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  • Prep

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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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 15
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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...

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!

This recipe was excellent, and we will make it again.

I made this and it is really good!! I added blueberries for added flavor and color! I recommend this.