Kimberly Higgins Dietitian Food Nutrition
Rhubarb Crisp Recipe

Rhubarb Crisp

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