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Rhubarb Crisp

Rhubarb Crisp

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 65.9g
  • 21%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 2 quart baking dish.
  2. 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.
  3. 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.
  4. Bake 30 minutes, or until rhubarb is tender.
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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!

Sarah Goodhope

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.


Wonderful, making a 2nd batch. I added 1 full cup of oats. Made it just a bit thicker.