Rhubarb Crisp


Kelly Rossiter Photo
Kelly Rossiter

Difficulty Level Easy

Sara posted a recipe last week for a Rhubarb Crumble and this week I have a different recipe for rhubarb that is just as easy to make, but perhaps a bit lighter. Rhubarb is such a tart vegetable, that it is often paired with sweeter fruit, such as strawberries or raspberries, as in Sara's recipe. Personally, I like the tartness, and this recipe is just the straight ahead rhubarb that I got from the farmers' market.

My mother is a magnificent baker and although I don't remember rhubarb pies from my childhood, she probably made them. What I do remember is every spring having a big pot of rhubarb stewing on the stove. Just rhubarb and sugar, she would cook it until it was completely broken down and quite liquid and then we would eat bowls of it for days. There's a certain texture that only rhubarb has and I can still feel the way it coated your teeth and made your mouth pucker.

This recipe is absolutely fabulous warm from the oven. It's really a home-style dessert, but you can serve it to guests and jazz it up with some ice cream, or pour a bit of heavy cream over the top. If you like, you can make it ahead of time and just warm it up before you are ready to serve it.


3 cups rhubarb, cut into 1" long pieces
1 cup sugar
1/2 cup sifted pastry flour
1/2 cup cubed butter
1/2 cup brown sugar
1/2 cup rolled oats


  1. Preheat oven to 350F. Mix the rubarb and sugar in a large mixing bowl.
  2. Grease a 9" baking dish. Mix the flour with the rhubarb. Transfer the rhubarb mixture to the baking dish and reserve.
  3. Cream the brown sugar and butter together in another mixing bowl, then add the oats. Mix well. Spread this mixture over the rhubarb and bake for 40 minutes or until the rhubarb is tender and the topping is golden brown. Cool for 10 minutes before serving.

    From Seasons by Jamie Kennedy.

This recipe appears in: Cobblers & Crisps
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