Rhubarb Crisp

Rhubarb Crisp

41
DMSMITH 0

"A crispy tart-n-sweet recipe that is easy to make and a great way to use all that delicious rhubarb."

Ingredients

55 m {{adjustedServings}} servings 279 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 60.4g
  • 19%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 27 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. In a large bowl, mix together oats, brown sugar, flour and butter. Put half of the mixture into the bottom of the baking dish. Place rhubarb over top of mixture and sprinkle with cinnamon.
  3. In a medium saucepan, cook water, sugar, cornstarch and vanilla over medium heat until thick; let cool slightly. Pour over rhubarb and sprinkle remaining oat and flour mixture on top. Bake in preheated oven for 30 to 35 minutes.
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Reviews

41
  1. 44 Ratings

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We have contacted the submitter of this recipe, and there was a typo in the amount of butter. We have changed it to 1/3 cup. We apologize for any inconvenience.

I thought it turned out fairly well! I would increase the butter to 3/4 to 1 cup in the crust/crisp portion instead of the 1/3 cup. I used 1/2 cup, and it was still a little dry, not crumbly. ...

I thought the pie turned out just fine. But I have to say.. like some others who have used this recipe, I had to add a whole bunch of butter to even form a dough. I tripled the amount of butter ...