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...
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 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...
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...