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Easy Rhubarb Crisp

Rated as 4.45 out of 5 Stars
1

"Growing up in Alaska, we had rhubarb growing out of our ears. This recipe is a great way to use it, and people will devour it."
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Ingredients

1 h 25 m servings 329
Original recipe yields 10 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture.
  3. Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb.
  4. Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.

Nutrition Facts


Per Serving: 329 calories; 9.8 59.2 2.7 24 75 Full nutrition

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Reviews

Read all reviews 31
  1. 38 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

4.5, used less white sugar in the syrup as sweet enough already, very nice!

Most helpful critical review

Don't recommend this recipe. Mixture super sticky hard to work with. Cooked sugar mixture more than 5 minutes never thickened or got clear.

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4.5, used less white sugar in the syrup as sweet enough already, very nice!

I made this exactly as written, but instead used Splenda products for the sugars listed. Enjoyed it. The cooked sweetened mixture was much like making a lemon pie. I squeezed half of a lemon's j...

I did half rhubarb and half strawberries. Delish!!!

Very delicious and I do not like rhubarb

Tasted stupendous, BUT i recommend making more crumble so it is more crunchy and not just goo. Here is how i cut it in halves :D 1/2C flour 3/8 oats 3/8 brown sugar OR 1/2 sugar if you didn't cu...

No changes perfect the way it is!

Because we have an older type of rhubarb that is very sour this recipe works perfectly for it. I had some trouble with my first batch of cornstarch syrup not thickening--I must have done somethi...

I love all things rhubarb and this was pretty tasty. My main complaint is that there wasn't enough "crisp" on it. I even doubled the crisp when I made it and still felt like it needed more. I...

Very easy. I like the crunch on the bottom and the top.