Rhubarb Crisp

Rhubarb Crisp

38 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
Recipe by  DMSMITH

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

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Adjust Servings

Original recipe yields 1 - 9x13 inch crisp



  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 (38)

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the allrecipes staff

the allrecipes staff

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. Also, I think the recipe has too MUCH crisp/crust. You could also leave the butter at 1/2 cup and cut the flour and brown sugar back to 2 cups each instead of 2 1/2 cups. Now for the RHUBARB portion, it was a bit sour in combination with the sweet of the crust. Also just a tad runny after I let it cool awhile (1 hr), so maybe increase the corn starch to 5 T (I used 4 T instead of 1/4 cup). And lastly, I increased the baking time to 40 to 45 minutes. :-) Be sure to place something on the rack below the baking pan as this recipe does seem to bubble over like a pie would.



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 the recipe suggests. It's still kinda crunchy but I don't think it's dry. This recipe is great. For the bakers who thought the rhubarb was too sour compared to the sweet crust... leave out a little sugar from the curst and for the rhubarb -> place all the chopped rhubarb in a microwavable bowl, pour a little water on the bottom of the bowl, microwave the rhubarb for 2-3 minutes on high in one minute intervals. The steam from the water should make the rhubarb a bit softer and not so sour after baking it in the oven. I also put a little more corn starch on the sugary mixture, it wasn't runny at all when I tasted the pie the following day. I cooked the pie for 45 minutes. Thank you for this easy recipe, it's delicious.

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Amount Per Serving (24 total)

  • Calories
  • 279 cal
  • 14%
  • Fat
  • 3.4 g
  • 5%
  • Carbs
  • 60.4 g
  • 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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Rhubarb Cherry Crisp


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Ginger-Spiced Rhubarb Crisp