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.

Recipe Summary

prep:
20 mins
cook:
1 hr 5 mins
total:
1 hr 25 mins
Servings:
10
Yield:
10 servings
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

    Advertisement
  • 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.

Nutrition Facts

329 calories; protein 2.7g; carbohydrates 59.2g; fat 9.8g; cholesterol 24.4mg; sodium 75mg. Full Nutrition
Advertisement

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/10/2015
4.5, used less white sugar in the syrup as sweet enough already, very nice! Read More
(11)

Most helpful critical review

Rating: 2 stars
06/07/2019
Don't recommend this recipe. Mixture super sticky hard to work with. Cooked sugar mixture more than 5 minutes never thickened or got clear. Read More
51 Ratings
  • 5 star values: 37
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
05/09/2015
4.5, used less white sugar in the syrup as sweet enough already, very nice! Read More
(11)
Rating: 5 stars
05/28/2019
I did half rhubarb and half strawberries. Delish!!! Read More
(2)
Rating: 5 stars
06/23/2018
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 juice over the rhubarb before putting the topping on. It is a reliable recipe. Read More
(2)
Advertisement
Rating: 5 stars
06/16/2018
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 cut 1/4C melted butter 1/2 teaspoon cinnamon Read More
(1)
Rating: 5 stars
06/17/2018
Very delicious and I do not like rhubarb Read More
(1)
Rating: 5 stars
06/06/2018
I put all the crumble mixture on top. Loved it with half and half. Fresh cream would be divine Read More
Advertisement
Rating: 3 stars
06/23/2018
Too sweet. Only made it once and would either use 1/2 the sugar or choose another recipe. Read More
Rating: 5 stars
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?? Read More
Rating: 5 stars
06/27/2019
The sugar cornstarch made a huge difference. Very good. Read More
Rating: 2 stars
06/07/2019
Don't recommend this recipe. Mixture super sticky hard to work with. Cooked sugar mixture more than 5 minutes never thickened or got clear. Read More
Advertisement