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Easy Rhubarb Crisp

Rated as 4.44 out of 5 Stars

"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 cals
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 g fat; 59.2 g carbohydrates; 2.7 g protein; 24 mg cholesterol; 75 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 9 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    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

It was just ok not enough rhubarb and two much sugar so it was way to sweet.

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

Pretty sweet, would cut down on the sugar.

It was just ok not enough rhubarb and two much sugar so it was way to sweet.

My 12 year-old kid made this all by their self. They used 3/4 cup of white sugar, instead of 1 cup. We all loved it!

My 10 yr old made this while using rhubarb for the first time. We were impressed. I thought it was a little too sweet, so I would consider cutting down on the sugar. She served it with whipped t...

This was my first time cooking with rhubarb. I wasn't sure how many stalks to equal the correct amount so I ended up having to cut the recipe in half. It was one of the best desserts I've ever t...