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Fresh rhubarb baked with a sweet oatmeal topping! This rhubarb crisp is a family favorite!
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4.93 from 57 votes

Rhubarb Crisp

Rhubarb topped with a crispy oatmeal topping.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 people
Calories 263kcal
Author Kathy Berget

Equipment

  • Measuring Cups
  • Measuring Spoons
  • 9 x 13" Baking Dish

Ingredients

Rhubarb Filling

  • 5 cups rhubarb cut into 1 inch pieces
  • ⅔ cups brown sugar
  • 2 Tablespoons cornstarch
  • 1 teaspoon cinnamon

Topping

  • 2 cups oats
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  • 6 Tablespoons butter melted
US Customary - Metric

Instructions

Filling

  • Place rhubarb, sugar, corn starch and cinnamon in a bowl. Mix until rhubarb is coated with all ingredients.
    5 cups rhubarb, ⅔ cups brown sugar, 2 Tablespoons cornstarch, 1 teaspoon cinnamon
  • Place rhubarb mixture in a greased 9 x 13 baking dish. 

Topping

  • Place oatmeal, brown sugar, cinnamon and butter into a bowl and stir.
    2 cups oats, ½ cup brown sugar, ½ teaspoon cinnamon, 6 Tablespoons butter
  • Spread oat mixture over rhubarb mixture. 
  • Bake in a 350 degree oven for 30-40 minutes.
  • Serve warm with ice cream or whipped cream. 

Notes

  • I used old fashioned oats in this recipe. Quick or one minute oats could also be used.
  • To reheat, warm in a 350 degree oven for 15 minutes. 

Nutrition

Calories: 263kcal | Carbohydrates: 44g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 89mg | Potassium: 303mg | Fiber: 2g | Sugar: 32g | Vitamin A: 340IU | Vitamin C: 6.1mg | Calcium: 102mg | Iron: 0.9mg