Grandma Bev's Rhubarb Dessert (Rhubarb Crisp)

Grandma Bev's Rhubarb Dessert (Rhubarb Crisp)

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"This is one of Grandma Bev's recipes. She always had this waiting for my mother when we visited."

Ingredients 1 h 5 m {{adjustedServings}} servings 243 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 98 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix 1 cup flour and confectioners' sugar together in a bowl; cut butter into flour mixture using a pastry cutter or two forks until mixture is crumbly. Press flour-butter mixture into an 8-inch square pan.
  3. Bake crust in the preheated oven until golden brown, 15 to 20 minutes.
  4. Mix white sugar, 1/4 cup flour, baking powder, and nutmeg into the beaten eggs. Fold rhubarb into egg mixture; pour rhubarb filling into the baked crust.
  5. Bake in the preheated oven until filling is bubbling, 35 minutes.
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  • Cook's Note:
  • If using frozen rhubarb, add an extra tablespoon of flour to the filling.
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Reviews 7

  1. 8 Ratings

Carol Chappell Jones Burrey

OMG! This is my new favorite way to make rhubarb! Loved it and ate too much! I did it exactly as directed. Similar to lemon bars but rhubarb.


The taste is very good, I added a handful of quick oats along with 1/4 tea. of nutmeg to the crust when mixing. Served with a scoop of vanilla ice cream on top.


Yummy! Quick and easy dessert for rhubarb lovers. Grandma Bev was my mother. She grew the rhubarb and made this with freshly cut fruit. But in the winter she pulled a bag of her frozen rhubarb out of the freezer and made it too.