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Easy Rhubarb Crisp

Rated as 4.29 out of 5 Stars
2

"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 17
  1. 21 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    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

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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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...

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...

I added a little salt to the topping and used 1/2 strawberries, since I didn't have enough rhubarb. Everyone loved it!

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...

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...

Easy peasy recipe.

Too sweet. Only made it once and would either use 1/2 the sugar or choose another recipe.