Rhubarb Crisp Recipe

Rhubarb Crisp

Tart and jammy rhubarb filling topped with the sweet crunch of oatmeal streusal.
Prep Time 15 mins
Cook Time 40 mins
Servings 8


  • 3/4 Cup sugar
  • 2 Tbsp flour
  • 1/4 tsp salt
  • 4 Cups Rhubarb, cut into 1 inch lengths
  • 1/4 tsp vanilla
  • 1 Cup Quick-cook oats
  • 1/2 Cup packed brown sugar
  • 1/2 tsp Cinnamon
  • 4 Tbsp butter, melted


  • Preheat oven to 350 degrees.
  • In a large bowl combine sugar, flour and salt. Add Rhubarb and stir lightly to mix.
  • Por mixture into an ungreased 8x8x2 baking dish or pie plate. Sprinkly vanilla evenly over rhubarb mixture.
  • In the same bowl, toss together oats, brown sugar, cinnamon and butter. Stir to throughly combine. Sprinkle oat mixture evenly over rhubarb.
  • Bake until topping is browned and rhubarb mixture is bubbling, approximatley 35-45 minutes.
  • Let cool slightly before serving. Crisp can be served warm or at room temperature.
    To store cover tightly with foil. Will keep at room teperature 2-3 days or refridgerated 5-6 days.