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Rhubarb Crisp

From a church cookbook whose covers have long since disappeared. I don’t like rhubarb and have never made or tasted this, but Captain OCD makes it often during rhubarb season and everyone who likes rhubarb loves this.

Rhubarb Crisp
Tart, sweet, crumbly rhubarb crisp.
  • 2 cups brown sugar
  • 2 cups flour
  • 1-1/2 cups oatmeal
  • 2 tsp cinnamon
  • 1 cup cold butter (cut into chunks)
  • 5 cups rhubarb (chopped about 1/2")
  • 1-1/2 cups sugar
  • 1 cup water
  • 2 tsp vanilla
  • 2 tblsp cornstarch
Topping (and bottom)
  1. Mix together brown sugar, flour, oatmeal, and cinnamon.
  2. Cut in butter until the mixture is crumbly.
  3. Press half of mixture into a buttered 9 x 13 pan.
  1. Cover crumbly mix in bottom of pan with rhubarb.
  2. Cook sugar, cornstarch, and water until thick. Microwave works well for this.
  3. Stir in vanilla.
  4. Pour over rhubarb.
  1. Cover with remaining topping mixture.
  2. Bake at 350° for 45 – 60 minutes, or until rhubarb is tender.


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