Rating: 4.76 stars
112 Ratings
  • 5 star values: 91
  • 4 star values: 18
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

This delicious dessert was a summer staple in my family growing up. An easy, delicious way to use up the summer surplus of rhubarb!

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
9
Yield:
1 9-inch pan
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.

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  • 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.

Nutrition Facts

299 calories; protein 2.5g; carbohydrates 49.4g; fat 11g; cholesterol 27.1mg; sodium 82mg. Full Nutrition
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Reviews (73)

Most helpful positive review

Rating: 4 stars
04/17/2015
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 rhubarb that I had thawed and drained. Baked in 45 minutes in my oven. Thanks for sharing. Read More
(15)

Most helpful critical review

Rating: 2 stars
05/19/2020
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. Read More
112 Ratings
  • 5 star values: 91
  • 4 star values: 18
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
04/16/2015
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 rhubarb that I had thawed and drained. Baked in 45 minutes in my oven. Thanks for sharing. Read More
(15)
Rating: 5 stars
11/04/2018
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 without covering up the fruit. Other reviewers have not used the optional allspice and have substituted other spices which I'm sure is also good but if you have it on hand, use it! It seriously enhances the rhubarb and the crisp. The only changes I made are cutting the white sugar in half (I like the tartness of the rhubarb) and I add the cinnamon & allspice to the crumble mixture as I prefer the spice in with the oatmeal. I've made it as written and once it's in your mouth, you can't really tell which portion was spiced and which was not. Just a mental thing for me. Read More
(10)
Rating: 5 stars
05/19/2017
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 oven. Read More
(9)
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Rating: 5 stars
06/29/2016
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 for us. Read More
(6)
Rating: 5 stars
07/28/2015
Great recipe! I increased the rhubarb to 4 c. because I had a lot but otherwise made no changes. Read More
(6)
Rating: 5 stars
10/15/2018
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! Read More
(4)
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Rating: 5 stars
06/05/2018
My husband said his only complaint is that I didn’t make enough! Guess I need to double it the next time! Delicious! Read More
(3)
Rating: 5 stars
05/21/2016
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! Read More
(3)
Rating: 5 stars
05/26/2018
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 cream over top and you've got a winner. This will become a springtime go-to. Uncle jj Read More
(2)
Rating: 2 stars
05/19/2020
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. Read More