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–+ servings
Small bowl of rhubarb crisp with brown sugar oat crust topped with ice cream, ready to eat.

Old Fashioned Rhubarb Crisp

This old fashioned rhubarb crisp recipe features a lovely sweet and tart rhubarb filling under a brown sugar and oat topping. It is such a wonderful way to highlight spring's strangest (and tastiest) vegetable.
Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Servings: 9 Servings
Author: Carlee

Ingredients

  • 5-6 cups rhubarb sliced
  • ½ cup granulated sugar
  • 2 Tablespoons cornstarch
  • ½ cup water
  • ⅔ cup light brown sugar packed
  • ½ cup white whole wheat flour
  • ¾ cup old fashioned oats
  • 1 teaspoon ground cinnamon
  • ⅓ cup butter melted
Makes: 8 x 8inch rectangle

Instructions

  • Preheat your oven to 350℉ and grease an 8-inch baking dish.
  • Put rhubarb in a layer on the bottom of the prepared pan.
  • In a small saucepan, mix together the sugar and cornstarch. Add the water. Cook over medium heat until it starts to boil and thicken. Distribute over the rhubarb.
  • In a small bowl, stir together the brown sugar, flour, oats, and cinnamon.
  • Add the melted butter and combine until mostly uniform. Sprinkle over rhubarb.
  • Bake for 55-60 minutes or until the rhubarb layer is bubbly and the oat topping is browned.

Notes

You can use all-purpose flour in place of the whole wheat flour if you prefer. 

Nutrition

Serving: 1Serving | Calories: 234kcal | Carbohydrates: 41g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 63mg | Potassium: 252mg | Fiber: 3g | Sugar: 28g | Vitamin A: 280IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 1mg
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