This dish for rhubarb crisp comes together quickly. We had rhubarb sprouting out of our ears while growing up in Alaska. People will eat it up and love this recipe for using it.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 10 |
| Yield: | 1 9×13-inch crisp |
Ingredients
- 1 cup all-purpose flour
- 1 cup brown sugar
- ¾ cup oats
- ½ cup melted butter
- 1 teaspoon ground cinnamon
- 4 cups diced rhubarb
- 1 cup white sugar
- 1 cup water
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
- Gather all ingredients.
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- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- 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.
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- Sprinkle rhubarb over oat mixture.
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- Combine white sugar, water, cornstarch, and vanilla in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes.
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- Pour sugar mixture over rhubarb.
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- Sprinkle remaining oat mixture over rhubarb.
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- Bake in the preheated oven until the crisp is lightly brown and bubbling, about 1 hour.
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Nutrition Facts
| Calories | 329 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 75 mg |
| Sugars | 42 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I lived in Alaska for many years also, with lots of rhubarb available. This recipe is very close to one I always made from the University of Alaska Fairbanks Cooperative Extension. I, too, think you could use a little less sugar but it still is a delicious easy dessert as is. Really glad I found this online to bring back memories of Fairbanks.
This was very good – although I followed some of the other reviewers’ suggestions. Did not put crust on the bottom, only top. Used 2 cups frozen rhubarb and 2 cups frozen strawberries, drained the liquid and that was almost enough for the 1 cup water. Used 1/2 cup white sugar, 3/4 cups brown sugar. It was perfect size for a slightly smaller glass pan. Served with whipped cream. So good!
Easy and delicious
Made per recipe adding clove
I didn’t think it was too sweet. Maybe it depends on your rhubarb. This was easy and yummy.
This was easy and really good. It baked up as described. I’ve tried it with strawberries as 1/2 the fruit and that’s good too./ Superb go-to recipe if you grow rhubarb.
I made this with Cherry & Rhubarb!
I just added a little less rhubarb and sprinkled some Saskatoons on top, then the oatmeal topping. Sooo yummy
I added chopped pecans on half. I used instant oats but think it would’ve been better with regular oats. Nevertheless, I’m still getting high praise from everyone consuming it!
Turned out wonderful~Will make again using this recipe for sure~
I read the reviews about being too sweet, so I made two pans to test side by side. The full sugar version is quite good. I reduced both the brown and white sugar to 3/4 cup of each. The reduced sugar version has more of the tart rhubarb-style taste I love. I will make the reduced version again. I will consider upping the topping. To get a good enough base you use about 3/4 of the batch, leaving the topping a little thin. One note, it took much longer than 5 mins to get the sauce thick and clear. Also, the corn starch clumped up the first time I made it. So the second I pre-slurried it before adding it into the pot. This is for sure a way for me to contend with my bounty of rhubarb! Thanks!
So good even though I only had margarine, not butter. I put down a light pecan crumble on the bottom and yummmmm
We loved it. I doubled the crumb mix and used old fashioned oats. I also cooked the rhubarb a little in the sauce before pouring over the crust.
I made this today for my husband’s birthday because he loves rhubarb and he says it is awesome. He said just the right amount of sweetness and the crisp part is really good too. This recipe will be my go to for rhubarb!
I adjusted the ingrediants down to 4 servings. I did not have enough rhubarb, so I did 2/3 strawberries, 1/3 rhubarb. I placed the sugar, fruit mixture into 4 custard cups, then topped with the crumble mixture. It turned out good. I plan to make again. I think I will cut back a bit on the white sugar next time.
Turned out great, I used 3/4 cup of sugar,and 3/4 cup of water but added the juice of half a lemon to my water before mixing. Was perfectly balanced and I ate more than I should have. Great, easy recipe, will definitely make again.
Delicious!!!! My hubby and grandz just loved this and so easy to make! I sprinkled some strawberry jello powder on the top to add some strawberry flavour. Thank you for sharing your recipe !!!!
This was simple and so tasty! I had half the rhubarb needed, so I used half strawberries and added a squeeze on lemon for zing. I did 75% the brown and while sugar and it was plenty sweet. I also doubled the crumb topping /crust. The proportions with the doubled crumbles were so good, but pretty hearty. I may try to make the standard recipe for a lighter dessert.
Very easy to make! I am still waiting for it to come out of the oven!!
Full of sugar! Tasted very good but was sloppy and too sweet.
increased oats slightly and baked in 8-1/2X11 pan