Mom'S Rhubarb Crisp Recipe

Name: Mom'S Rhubarb Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups diced fresh rhubarb; 1 tablespoon all-purpose flour; 1/2 cup white sugar; 1 tablespoon water; 1 teaspoon ground cinnamon; 1 teaspoon ground allspice (optional); 1 cup rolled oats; 1 cup brown sugar (packed); 1/2 cup all-purpose flour; 1/2 cup butter

Servings: persons

3 cups diced fresh rhubarb
1 tablespoon all-purpose flour
1/2 cup white sugar
1 tablespoon water
1 teaspoon ground cinnamon
1 teaspoon ground allspice (optional)
1 cup rolled oats
1 cup brown sugar (packed)
1/2 cup all-purpose flour
1/2 cup butter

1
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2
Mix rhubarb, 1 tablespoon flour, sugar, water, cinnamon, and allspice together in a bowl. Mix oats, brown sugar, and 1/2 cup flour together in a separate bowl; add butter and mash into the oats mixture with a pastry cutter until crumbly.
3
Press about half the oats mixture into the bottom of the prepared baking dish. Spread rhubarb mixture over the oats mixture; top with remaining oats mixture.
4
Bake in preheated oven until rhubarb layer is set, about 45 minutes.

668

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups diced fresh rhubarb, 1 tablespoon all-purpose flour, 1/2 cup white sugar, 1 tablespoon water, and more.

Yes, Mom'S Rhubarb Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mom'S Rhubarb Crisp

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