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Grandma Ethel's Rhubarb Crisp

Rated as 4.17 out of 5 Stars
4

"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 391
Original recipe yields 8 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
  2. Stir rhubarb, white sugar, and 2/3 flour together in a bowl; pour into prepared baking dish.
  3. Mix 1 cup flour, butter, and brown sugar together in a bowl until mixture is crumbly; sprinkle over rhubarb mixture.
  4. Bake in the preheated oven until golden brown and bubbling, about 1 hour.

Nutrition Facts


Per Serving: 391 calories; 11.9 69.5 3.4 31 89 Full nutrition

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Reviews

Read all reviews 6
  1. 6 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

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

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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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...

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

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.

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.

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.

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...