Rhubarb crisp is one of my all-time favorite “old timey” desserts. I call it old timey because a Classic Rhubarb Crisp recipe always reminds me of childhood and my parents and grandparents.
Rhubarb itself just seems like one of those classic old-fashioned garden items that doesn't get the attention of other more in-fashion produce.
I always think the best rhubarb is the stalks that come for a friend, neighbor or relative's backyard or garden. The rhubarb found in the store just isn't quite as awesome. The stalks are usually much smaller and it doesn't hold up to those big, sturdy homegrown stems. But, since I don't have a rhubarb plant of my own, I have resorted to buying it in the grocery store.
Last weekend I was lucky enough to stop at a garage sale where they were selling big bags of rhubarb for only $1!! I snatched that up in a hurry and now wish I had bought more to stock the freezer.
I used up the rhubarb I did buy for my favorite of all rhubarb recipes – to make up a pan of this Classic Rhubarb Crisp Recipe. As usual, it was DELICIOUS!!
Moving forward, I definitely need to plant some rhubarb in my own yard. I have done some exploring online and found out that I can order rhubarb bulbs from Burpee. I remember my parents getting their catalog in the mail every year before the days of the internet!
Ordering online will be much quicker, but I think I want to see if I could start getting that catalog again. If you need rhubarb plants too, you can buy them right here.
Now on to the super delicious recipe!! If you love it as much as I do, please use the buttons above to share it by pinning on Pinterest or sharing with your friends on Facebook!
Classic Rhubarb Crisp Recipe
4 cups of rhubarb cut into 1/2″ pieces
1 cup sugar
1/3 cup flour
1/2 tsp cinnamon
How to Make Rhubarb Crisp:
Heat oven to 375 degrees.
Mix rhubarb, sugar, 1/3 cup flour and 1/2 tsp cinnamon in an 8″ x 8″ glass baking dish.
Mix butter, oats, 1 cup flour, sugar, salt and 1/2 tsp cinnamon in a medium bowl.
Sprinkle topping over rhubarb mixture.
Bake for 30 minutes – 35 minutes, or until topping starts to brown.
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- 4 cups of rhubarb cut into 1/2" pieces
- 1 cup sugar
- 1/3 cup flour
- 1/2 tsp cinnamon
- Heat oven to 375 degrees.
- Mix rhubarb, sugar, 1/3 cup flour and 1/2 tsp cinnamon in an 8" x 8" glass baking dish
- Mix butter, oats, 1 cup flour, sugar, salt and 1/2 tsp cinnamon in a medium bowl.
- Sprinkle topping over rhubarb mixture.
- Bake for 30 minutes – 35 minutes.
Amount Per Serving: Calories: 350Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 219mgCarbohydrates: 62gFiber: 2gSugar: 43gProtein: 3g
Nutrition data calculated automatically and may not be accurate.