Rhubarb has a sweet taste.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 9 |
| Yield: | 1 9-inch pan |
Ingredients
- 1 cup all-purpose flour
- 1 cup brown sugar
- ¾ cup old-fashioned oats
- ½ cup butter, melted
- 1 teaspoon ground cinnamon
- 4 cups chopped rhubarb
- 1 cup water
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly; press into the bottom of a 9-inch square baking dish. Spread rhubarb in an even layer over the crust.
- Stir water, sugar, cornstarch, and vanilla extract together in a saucepan over medium low heat; cook, stirring occasionally, until thick and clear, 5 to 10 minutes. Drizzle sauce over rhubarb.
- Bake in preheated oven until topping is set, about 1 hour.
Nutrition Facts
| Calories | 334 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 81 mg |
| Sugars | 39 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
After nearly two decades of using Allrecipes, this is my first review. This rhubarb crisp is OUTSTANDING just as written.
If you love rhubarb will you love this recipe. A spoonful of the rhubarb combined with the crust lessens the tartness but I recommend a good dollop of whipped cream or scoop of vanilla ice cream.
Added 2 c of apples, not sure what it was that did not work for me. Fruit on top was just sitting there on top of the crust. More used to it stirred thoroughly, crust mixed with the filling, but it tasted good. IF I make this again, will mix all together.
Delish! Crispy bottom, soft top, tart and sweet.
I followed the recipe and won’t be making this again. The bottom was rock hard and difficult to get out of the pan. There must be a better rhubarb crisp recipe!
This was easy recipe. I think I did something wrong to the bottom crust as it was hard as a rock! But the topping was delicious and my hubby was eating it anyway! I baked it over an hour and was waiting for the jiggly middle to stop. That might’ve been too long. (I’m not the best cook or baker around.!)
Yummy! Great just as is
Yummy! Great just as is
I tweeked it with adding 1 cup of strawberries, it was delicious. Especially when warmed and vanilla ice cream !
Made it just as it was described – We loved it! I especially liked the (madigascar) vanilla in the glaze – Very nice addition to a glaze topping., Nice recipe
The first time I made this, i made it according to the recipe. The second time i did 2c apples and 2c rhubarb and it was amazing both ways!!!
I thought omg I don’t have any ice cream ! Wow it was delicious even without the ice cream . There are only 2 of our so I halfed everything except the sauce . This sooooo good ! If you have rubard you need to make this !
It is one of the best crisps I have made!
I made a third of a cup (or so) extra of the brown sugar, flour, oat mix. I sprinkled that on top of the rhubarb then I added the sugar, corn starch, water thickened glaze. I made this as a dessert for friends and got rave reviews!! Several guests agreed that I could/should make that again!
I added about 2 cups of berries to this and it was great and also I didn’t use the white sugar I used 1/2 cup honey 1/4 cup honey would have worked also