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My review
Easy Rhubarb Crisp
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Baking Girl
"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 329Original recipe yields 10 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- 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.
- 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.
- Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.
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Reviews
Read all reviews 1822 Ratings
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Most helpful positive review
5/9/2015
4.5, used less white sugar in the syrup as sweet enough already, very nice!
Most helpful critical review
9/4/2018
Don’t repeat. Too heavy w streusel on bottom and top. Corn starch makes fruit too gummy. Try Emily Luchetti’s crisp from her cookbook, Stars Desserts...excellent, light and fruit flavors shine t...
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5/9/2015
4.5, used less white sugar in the syrup as sweet enough already, very nice!
6/11/2018
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...
6/16/2018
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...
11/28/2018
I used frozen fresh rhubarb, utilizing the juice strained off as the water. I also made 1/2 again as much “crust” as we like more available to sprinkle on top ??
10/1/2018
I added a little salt to the topping and used 1/2 strawberries, since I didn't have enough rhubarb. Everyone loved it!
9/20/2018
I made this last minute to bring to a friends house for dessert. I prepped it ahead of time and cooked it while we ate dinner. It did not disappoint! We had it with vanilla ice cream. The flavor...
9/4/2018
Don’t repeat. Too heavy w streusel on bottom and top. Corn starch makes fruit too gummy. Try Emily Luchetti’s crisp from her cookbook, Stars Desserts...excellent, light and fruit flavors shine t...