For our family, rhubarb is referred to as “the nectar of the gods.” There is no better or more welcome gift from Mother Nature to help shorten long winters than rhubarb. I sincerely hope you appreciate it as much as we do because it’s a family favorite.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 cups sliced rhubarb
- 1 ⅓ cups white sugar
- ⅔ cup all-purpose flour
- 1 cup all-purpose flour
- ½ cup butter, softened
- ½ cup firmly packed brown sugar
Instructions
- 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.
Nutrition Facts
| Calories | 391 kcal |
| Carbohydrate | 70 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 89 mg |
| Sugars | 47 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
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.
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.
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.
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.
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.