This traditional rhubarb crisp was a family favorite growing up. With milk or vanilla ice cream, we ate it!
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
Ingredients
- 3 cups diced rhubarb
- 1 cup white sugar
- 3 tablespoons all-purpose flour
- 1 ½ cups all-purpose flour
- 1 cup packed light brown sugar
- 1 cup quick cooking oats
- 1 cup butter
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch baking dish.
- Place rhubarb in a large mixing bowl. Add white sugar and 3 tablespoons flour; stir well to coat and spread evenly in the bottom of the prepared baking dish. Set aside.
- Combine 1 1/2 cups flour, brown sugar, and oats in a separate mixing bowl; cut in butter until the mixture is crumbly. Sprinkle crumble mixture over rhubarb layer.
- Bake in the preheated oven until rhubarb is bubbling and crumble is golden brown, about 40 minutes. Serve hot or cold.
Nutrition Facts
| Calories | 366 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 10 g |
| Sodium | 116 mg |
| Sugars | 35 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious! My family loved it. It tastes like summer.
Yummy I did add more rhubarb. I wanted it thicker. Really good room temp
This is delicious. I did use 6 cups of rhubarb, 1 1/4 C sugar and 4 Tbsp flour.
Wonderful by cutting in half the topping if using three cups of rhubarb. Suggest 9×9 for taller dish. Also 1/2 white sugar for better less sugary dessert.
I made this twice, first exactly as the recipe is, it’s perfect! the combination of sour/sweet and crunch is spot on. second time around I very loosely experimented and added a little orange zest and extra rhubarb. Still a great recipe. Give this one a try but I suggest make it as it is first and decide from there what you would like to get creative with.
Baked as per directions, thoroughly enjoyed
I double the rhubarb layer but, don’t change the crunchy, buttery topping. Delicious hot or cold.
Good if you use 6 cups of rhubarb for a 9×13.
I did not like the little bit I tried. I should have read the reviews first so that I would not have wasted my precious rhubarb. I was hoping for a crunchy topping and a somewhat tangy rhubarb filling. Rather than trying to fix it up as many people did, I would prefer to find a recipe that is good from the very beginning.
Great recipe, quick and easy. I added more rhubarb and and a little more flour or tapioca.
Be aware that the feature that allows you to adjust the number of servings only changes the ingredients. The volumes of ingredients in the instructions stay the same as if you were making 12 servings. Better do the math yourself.
It was way to thin using a 9×13 dish. Used a smaller dish for a thicker end product. Reduced the amount of sugar by half.
Made a half recipe in a 9” x 9” baking dish for the husband and I last night. Very good, but glad I got the rhubarb chopped and dry ingredients measured out long before supper. As for prep, the Longest / most tedious part was cutting in all the butter. The work was worth it in the end, but for the amount of crumble on top, next time I’m going to double the rhubarb, leaving the rest the same. There was plenty of “loose” sugar & flour mixture after mixing in the rhubarb and when placing it into the baking dish. We felt the sweetness of the crunch on top could easily handle the extra volume of tart from the rhubarb. And of course, it was awesome right out of the oven with a scoop of vanilla ice cream!
My husband loves rhubarb & he loved this rhubarb crunch. I did add more rhubarb that was suggested in some of the reviews & more flour because of the added rhubarb. Will definitely be making this recipe again.
I thought it was delicious. It reminded me so much of what my own grandmother made, 50 or 60 years ago, with the rhubarb from her garden. I added a little cinnamon to the topping, and a tad less butter, but that’s just personal preference. My family and I thought the recipe was the best one I’ve made so far. That said, I was dismayed by the comments made by other bakers. This isn’t Facebook or Twitter; we’re here for the same reason, i.e., to try new recipes. I’m so glad I tried this one!
AMAZING. Whole family loves it. Will make again. Only change was an extra cup of rhubarb
Read most reviews, weeding through those that were modified to other fruit, as I really wanted a Rhubarb Crunch. This is wonderful! I doubled the fruit, as I really like rhubarb. The topping is a perfect touch..only to make the fruit portion thick, wouldn’t change anything else!!
It was really delicious and just the right amount of crunch! I have to admit I divided the recipe in thirds and just made a small batch. As my rhubarb grows I will make this again!! Thanks!
Delicious..perfect recipe
Added 2 cups apples & a cup of golden raisins. Delicious!
My family loved this. I did add about 1 cup more rhubarb just to use up what I had and added some cut up strawberries I had left over. We really liked the crunch, it was a nice thick layer…after all it is called rhubarb crunch. I am making it I’m again to take to a picnic tomorrow. Can’t get enough!