Rating: 3.62 stars
117 Ratings
  • 5 star values: 50
  • 4 star values: 26
  • 3 star values: 8
  • 2 star values: 12
  • 1 star values: 21

A satisfying dessert. You can substitute apples for the rhubarb. Either is great with a scoop of ice cream!

Recipe Summary test

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
9
Yield:
1 -2 quart dish
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 2 quart baking dish.

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  • In a large bowl, combine rhubarb, sugar, oats, 1 teaspoon flour, cinnamon and brown sugar. Stir until well combined and pour into prepared baking dish.

  • In small bowl, stir together 3/4 cup flour, baking soda and salt. Blend in margarine until all flour is incorporated. Sprinkle over rhubarb mixture.

  • Bake 30 minutes, or until rhubarb is tender.

Nutrition Facts

327 calories; protein 2.3g; carbohydrates 65.9g; fat 7.2g; sodium 283.2mg. Full Nutrition
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Reviews (128)

Most helpful positive review

Rating: 5 stars
02/02/2004
Contrary to what others have said about this rhubarb crisp I found it turned out wonderful. My husband loves it! If it is made with just a bit more top layer it turns out much nicer. My husband made it and added more flour to the top layer. Turned out amazing. We've tried it with fresh and frozen rhubarb and both turned out wonderful. Good luck! Read More
(67)

Most helpful critical review

Rating: 1 stars
04/30/2006
Sorry to say but this was NOT GOOD at all. I will stick to a very old and great recipe for crisp sake....... Read More
(25)
117 Ratings
  • 5 star values: 50
  • 4 star values: 26
  • 3 star values: 8
  • 2 star values: 12
  • 1 star values: 21
Rating: 5 stars
02/02/2004
Contrary to what others have said about this rhubarb crisp I found it turned out wonderful. My husband loves it! If it is made with just a bit more top layer it turns out much nicer. My husband made it and added more flour to the top layer. Turned out amazing. We've tried it with fresh and frozen rhubarb and both turned out wonderful. Good luck! Read More
(67)
Rating: 5 stars
02/01/2008
I was skeptical since I've never made a crisp recipe that mixed the oats in with the fruit but this was fantastic. I made it exactly as written with the exception of being a bit more liberal with the cinnamon and my rhubarb was frozen not fresh. Everyone loved this I'll be making it again and again. Read More
(53)
Rating: 5 stars
05/30/2005
Wonderful making a 2nd batch. I added 1 full cup of oats. Made it just a bit thicker. Read More
(31)
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Rating: 1 stars
04/30/2006
Sorry to say but this was NOT GOOD at all. I will stick to a very old and great recipe for crisp sake....... Read More
(25)
Rating: 5 stars
10/09/2003
Everyone loved this recipe! I made it with for my husband's family and several people had seconds. Very quick and easy:) Read More
(22)
Rating: 4 stars
09/23/2009
This recipe was great! Contrary to the few reviews below which didn't like it I think if you put in the 1 teaspoon of the salt and baking soda there won't be a problem... It turned out quite nice on the first time. We put in 4 cups of rhubarb (as ours has done plants amazingly well this year) and then bumped everything up a little. I would probably up the amount of oats as one other person suggested to make it a little thicker. This was a great recipe that I will definitely make again. Read More
(20)
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Rating: 4 stars
05/28/2009
This turned out delicious! I changed some ingredient amounts after reading other reviews. I took out the white sugar & used 3 packets of artificial sweetener, I like oatmeal so I increased the oats to 1 cup, increased cinnamon to 1.5 tsp. For the topping I increased the flour to 1 cup and decreased the salt to 1/4 tsp. Also a little secret, I let the rhubarb soak in the sugar mixture for 15 minutes, very yummy! Read More
(16)
Rating: 5 stars
07/02/2006
This is awesome!!! Especially with a bit of vanilla ice cream! Read More
(11)
Rating: 1 stars
10/09/2003
Too salty - The flavor gets lost in the topping. Read More
(11)