Grandma Ethel's Rhubarb Crisp

Made it as shown except used old fashioned oats (preferred). Perfect! I grew up with a smaller pan, but liked the 9 X 13, which made it thinner. Next time I may try it at 375 because I like a crispier crunchier topping.

Love this recipe! Instead of the flour on top, I used 1/3 cup of oats. Delicious and soo easy

This is so good! Just like my grandma used to make. The only thing I would do differently is cut back the white sugar just a bit because I had a lot that sunk to the bottom and hardened.

Very nice dessert. Perfect blend of sweet and the sour Rhubarb. If I was to make this again I would add a tbsp or so of water to the rhubarb before adding the topping just to make it a little juicier. Personally, I prefer a topper that has rolled oats in it but having said that, this was a nice change.

Use 6 cups of diced rhubarb. 1/3 cup of sugar Raisins 9 x 11 pan

The extra flour on the rhubarb ended up at the bottom. The topping became more of a very thick batter and did not add that crunchy top that a crisp should have. I will not make it again.

Easy and great. Sweet enough with half the sugar it asks for in the rhubarb. I mixed in a bit of rolled oats in the topping.