Rhubarb Crisp Recipe

Name: Rhubarb Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (225 ml) flour; 3/4 cup (175 ml) Quaker rolled oats; 1 tsp (5 ml). cinnamon; 1 cup (225 ml) brown sugar; 1/2 cup (125 ml) melted butter; 4 cups (950 ml) diced rhubarb; 1 cup (225 ml) white sugar; 2 Tbsp (30 ml). cornstarch; 1 cup (225 ml) water; 1 tsp (5 ml). vanilla

Servings: persons

1 cup (225 ml) flour
3/4 cup (175 ml) Quaker rolled oats
1 tsp (5 ml). cinnamon
1 cup (225 ml) brown sugar
1/2 cup (125 ml) melted butter
4 cups (950 ml) diced rhubarb
1 cup (225 ml) white sugar
2 Tbsp (30 ml). cornstarch
1 cup (225 ml) water
1 tsp (5 ml). vanilla

1
Mix flour, rolled oats, cinnamon, brown sugar, and melted butter until crumbly.
2
Press half of these crumbs into a buttered 8 inch pan.
3
Cover with rhubarb.
4
Combine white sugar, cornstarch, water and vanilla in saucepan.
5
Cook until thick and clear.
6
Pour over rhubarb and top with remaining crumbs.
7
Bake 1 hour at 350 degrees (175 C.).
8
Serve warm with a scoop of good vanilla ice cream...but also really good served cold with whipped cream.

816

kcal

Calories

Fat

146

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: 1 cup (225 ml) flour, 3/4 cup (175 ml) Quaker rolled oats, 1 tsp (5 ml). cinnamon, 1 cup (225 ml) brown sugar, and more.

Yes, 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.

Rhubarb Crisp

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