Grandma Ethel's Rhubarb Crisp

Rating: 4.14 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Rhubarb is defined as 'the nectar of the gods,' well at least for our family. Long winters are tamed by beautiful springs, and there's no better or more welcome gift from Mother Nature than rhubarb. This is a family favorite and I hope you enjoy it as much as we do.

By Darwin

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Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Filling:
Topping:

Directions

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

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  • Stir rhubarb, white sugar, and 2/3 flour together in a bowl; pour into prepared baking dish.

  • Mix 1 cup flour, butter, and brown sugar together in a bowl until mixture is crumbly; sprinkle over rhubarb mixture.

  • Bake in the preheated oven until golden brown and bubbling, about 1 hour.

Nutrition Facts

Per Serving:
391 calories; protein 3.4g 7% DV; carbohydrates 69.5g 22% DV; fat 11.9g 18% DV; cholesterol 30.5mg 10% DV; sodium 88.5mg 4% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

BlueMoose
Rating: 5 stars
06/23/2017
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. Read More
Helpful
(3)

Most helpful critical review

Carol Tyrrell
Rating: 2 stars
07/31/2018
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. Read More
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
BlueMoose
Rating: 5 stars
06/23/2017
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. Read More
Helpful
(3)
eemilko
Rating: 5 stars
06/06/2018
Love this recipe! Instead of the flour on top I used 1/3 cup of oats. Delicious and soo easy Read More
Helpful
(1)
Jan Mowbray
Rating: 4 stars
06/04/2016
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. Read More
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Carol Tyrrell
Rating: 2 stars
07/31/2018
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. Read More
Gina Distefano Conger
Rating: 5 stars
06/01/2018
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. Read More
RECIPE-SEEKER
Rating: 4 stars
05/31/2018
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. Read More
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Eleanor
Rating: 4 stars
08/02/2019
Use 6 cups of diced rhubarb. 1/3 cup of sugar Raisins 9 x 11 pan Read More
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