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My review
Grandma Ethel's Rhubarb Crisp
4
Darwin
"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."
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Ingredients
1 h 15 m servings 391Original recipe yields 8 servings
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- US
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
- 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.
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Reviews
Read all reviews 66 Ratings
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Most helpful positive review
6/22/2017
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 c...
Most helpful critical review
7/31/2018
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.
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6/22/2017
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 c...
6/6/2018
Love this recipe! Instead of the flour on top, I used 1/3 cup of oats. Delicious and soo easy
7/31/2018
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.
6/1/2018
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.
5/31/2018
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.
6/4/2016
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 j...