Rhubarb Crisp

This old fashioned Rhubarb Crisp recipe is such a family favorite! Also known as rhubarb crunch and so great for a spring or summer dessert!

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This recipe was photographed and updated 5/2024.

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Shopping list:

• rhubarb
• granulated sugar
• cornstarch
• water
• vanilla extract
• brown sugar
• all purpose flour
• quick oats
• cinnamon
• butter

Here I am again with another fantastic rhubarb recipe!

I found this recipe in an old cookbook years ago and it's since become a yearly family favorite. The original name was Alaska Sweet 'n' Sour Rhubarb Crunch and it was submitted by a Mrs. Judy Haffner. Old church or community cookbooks have always been a favorite of mine. The recipes are just like Grandmas and so fun to make.

This crisp is heavenly served with some freshly whipped cream or ice cream. The rhubarb is sweet and tangy, and the crisp topping is crunchy and so delicious. It's been a hit with everyone, any time I've made it.  

If you're a rhubarb lover like me, then try this Baked Sticky Rhubarb Pudding, Rhubarb Cream Cake or Rhubarb Muffins!

Keep scrolling for the full printable recipe 💙

Recipe tips:

• Refrigerate leftovers in an airtight container for up to three days.

• Try substituting fresh chopped fruit for some of the rhubarb. So many great flavor combos!

Yield 9 servings

Author Hot Eats and Cool Reads

Prep time

10 Min

Cook time

1 H & 10 M

Total time

1 H & 20 M

Rhubarb Crisp

Ingredients

• 6 cups sliced rhubarb
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1/2 cup water
• 1 teaspoon vanilla extract
• 3/4 cup brown sugar
• 3/4 cup all purpose flour
• 1/2 cup quick oats
• 1 teaspoon cinnamon
• 1/3 cup melted butter

Instructions

1. Preheat oven to 350 degrees F. Grease an 8 inch baking dish.
2. Place sliced rhubarb in the baking dish.
3. In a saucepan over medium high heat, combine the sugar, cornstarch and water. Bring to a boil, reduce heat to medium and continue to boil, stirring often until thickened, about 5 minutes. Stir in vanilla and remove from heat. Pour the mixture over the rhubarb in the pan.
4. In a bowl, combine the brown sugar, flour, oats, cinnamon and melted butter until crumbly. Sprinkle this mixture evenly over top of the rhubarb.
5. Bake for 55-60 minutes. Remove from oven, cool and serve with ice cream or whipped cream.

Nutrition Facts

Calories

295.82

Fat

7.46 g

Sat. Fat

4.43 g

Carbs

56.7 g

Fiber

2.3 g

Net carbs

54.41 g

Sugar

41.01 g

Protein

2.53 g

Sodium

63.89 mg

Cholesterol

18.08 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

Our favorite kitchen equipment and supplies used with this recipe:

• Pyrex 8x8 Square Glass Baking Dish
• OXO Good Grips 7-Piece Nesting Measuring Beaker Set
• OXO Good Grips 6-Piece Plastic Measuring Cups
• OXO Good Grips 6-Piece Plastic Measuring Spoons
• Epicurean Kitchen Series Cutting Board
• Amazon Basics Color-Coded Kitchen 12-Piece Knife Set

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