A sweet and flavorful alternative to a traditional graham cracker pie crust, this gingersnap crust is perfect for the holidays. With whole gingersnaps covering the sides, this simple 3-ingredient pie crust is visually appealing and gives any cheesecake, cream pie, or no-bake pie a little extra spice. I think you’ll enjoy it just as much as I do.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 9 |
| Yield: | 1 8×8-inch pan |
Ingredients
- 3 cups diced fresh rhubarb
- ½ cup white sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon water
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice (Optional)
- 1 cup rolled oats
- 1 cup brown sugar (packed)
- ½ cup all-purpose flour
- ½ cup butter
Instructions
- Gather all ingredients.
- Dotdash Meredith Food Studios
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Mix together rhubarb, sugar, flour, water, cinnamon, and allspice in a large bowl until combined. Set aside.
- Dotdash Meredith Food Studios
- Make topping: Mix together oats, brown sugar, and flour in another large bowl. Use a pastry cutter to incorporate butter into oat mixture until crumbly.
- Dotdash Meredith Food Studios
- Press about 1/2 of the oat topping into the bottom of the prepared baking dish.
- Dotdash Meredith Food Studios
- Top with rhubarb mixture; cover with remaining topping.
- Dotdash Meredith Food Studios
- Bake in the preheated oven until filling is set and top is lightly browned, about 45 minutes.
- Dotdash Meredith Food Studios
Nutrition Facts
| Calories | 299 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 82 mg |
| Sugars | 35 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Turned out perfect!
I took this to a dinner party so made 1 1/2 recipe using some raspberries and what a success! People who didn’t like rhubarb loved it and those that do like rhubarb had more than one helping! My tip- use the allspice, don’t drop it. It is perfect.
Heavenly. Just the right amount of sweetness. I think I will add more cinnamon next time. No problems with the recipe.
Even in greased pan, bottom crust was stuck to the pan. I’ll make it again only putting all crumble on top.
Really tasty loved it & easy to make I subbed sugar with swerve brown sugar & swerve white sugar & gluten free flour Still turned out great!
I used 6 cups of rhubarb and 3/4 cup of white sugar. I used minute tapioca in place of the flour in the filling (2 tsp). I used the cinnamon but not allspice. I followed the recipe for the topping. Baked in 13”x9” dish for 45 minutes at 350. A little tart just the way I like it. I will make it again.
Made it with apples and rhubarb as I didn’t have enough rhubarb. 🙂 yummy
This is good. But I think the sugar in the crust/topping could be cut in half. Even though I thought it was too sweet, everyone liked it.
Love love love it! I used gf flour, pyure in place of white sugar, and brown Splenda. And 4 cups rhubarb, 1 cup flour. And a full stick of melted butter. This turned out fantastic!
Loved this recipe! So easy to make. The only thing I did different was melted the butter instead of cutting it into the dry ingredients because it was easier.
I would definitely add more rhubarb. I thought there was way too much crisp for the amount of rhubarb in the recipe.
I followed the recipe exactly leaving out the optional allspice. It was absolutely delicious served with vanilla frozen yogurt. My only regret is that was my last rhubarb picking of the season.
Recipe was great. I did chop up a few big ,red strawberries and added to the rhubarb. Great dessert.
Too much topping. Second time I put very lite layer on bottom and covered top. Save the rest . Much better.
I would make this again, reduce the cooking time. I did 45. Was a bit over baked. And no allspice. Stick to the cinnamon. Was yummy.
Way to much crumb for the amount of fruit. It was just ok. And I prefer recipes with a little bit of salt.
You MUST try this recipe ! This crisp tastes amazing and topping it with ice cream or whipping cream makes this dessert irresistible !!!
I made it exactly as recipe, however, it seemed to lack the crispness. Great taste but not at all attractive.
This recipe was really good. I did cut back on the sugar and I added a cup of blueberries with the rhubarb. Served it to friends and they loved it. They commented that they liked the taste not being super sweet and the addition of the blueberries. So I give this recipe a high five!
I followed this recipe exactly as written. It’s delicious!! My family all loved it and couldn’t stop at one serving. It’s the perfect balance between tart & sweet. Will definitely be making this again!
I doubled mine for a 13×9. I had a little trouble getting the top to brown up right with out getting the bottom too done (could be my oven’s fault). I agree with the others on needing more rhubarb. Next time I will increase to 8 cups and maybe cut back the sugar a smidge. I used frozen rhubarb. I made sure to drain off most of the juice (can be used for Jelly/Syrup) to keep it from becoming too soggy. Otherwise, this is a keeper. Thanks!