Rhubarb Crisp With Crunchy Oat Topping

Rhubarb Crisp
Diana Rattray
  • 55 mins
  • Prep: 15 mins,
  • Cook: 40 mins
  • Yield: 1 8-inch pan (serves 12)
Ratings (12)

This is a great tasting rhubarb crisp made with fresh rhubarb and an oat crumb topping. Serve this dessert with a dollop of whipped topping or scoop of ice cream.

What You'll Need

  • 4 cups rhubarb (chopped)
  • 3 tablespoons orange juice mixed with 1 tablespoon cornstarch
  • 1 cup sugar (granulated)
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoons cold butter (cut into small pieces)
  • 1/4 cup melted butter
  • 1/3 cup brown sugar
  • 2/3 cup flour (sifted all-purpose)
  • Dash salt
  • 1/4 teaspoon baking soda
  • 2/3 cup rolled oats (quick cooking)

How to Make It

  1. Heat oven to 375 F.
  2. Butter an 8-inch square baking dish.
  3. Arrange diced rhubarb in the prepared baking dish.
  4. Toss rhubarb with the orange juice and cornstarch mixture, then sprinkle with the 1 cup sugar and the cinnamon; dot with the 1 tablespoon of cut up butter.
  5. Combine melted butter with brown sugar.
  6. Sift together the flour, salt, and baking soda; mix with oats.
  7. Combine the flour-oat mixture with the brown sugar and melted butter mixture until well blended. With hands, spread the crumb mixture over rhubarb.
  1. Bake for 40 minutes.
  2. Serve warm, with ice cream or whipped topping.
Nutritional Guidelines (per serving)
Calories 213
Total Fat 7 g
Saturated Fat 3 g
Unsaturated Fat 2 g
Cholesterol 13 mg
Sodium 161 mg
Carbohydrates 37 g
Dietary Fiber 2 g
Protein 3 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)