Rhubarb Crisp
(17)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
5 cups rhubarb1 cup brown sugar2/3 cup regular oatmeal (not instant)1/2 cup plus 1 TBS flour5 TBS unsalted butter
Directions
Preheat oven to 400. Toss 5 cups chopped rhubarb with 1/3 cup brown sugar and 1 TBS flour in a large bowl. Let stand 15 minutes. Mix 2/3 cup uncooked regular oats, 2/3 cup brown sugar, and 1/2 cup all purpose flour in a medium bowl. Add 5 TBS cubed unsalted butter and mix until crumbly. I use a pastry blender. Spread oat mixture evenly on top of filling. Bake 35-40 minutes or until tip is golden brown and rhubarb is tender.

Number of Servings: 8

Recipe submitted by SparkPeople user PURPLELIZ421.
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 236.3
  • Total Fat: 7.9 g
  • Cholesterol: 19.4 mg
  • Sodium: 14.8 mg
  • Total Carbs: 40.8 g
  • Dietary Fiber: 2.4 g
  • Protein: 2.5 g

Member Reviews
  • JMBOWMAN
     This was excellent, very easy to make and I like the Calorie content I can actually work this into my daily count without feeling guilty. I will definitely make it again. - 5/21/09
  • MTKRITTER
     We loved it! Will make it again! - 6/23/09
  • LEEANNMELINE
     This was very good, I put in 2 cups of cherries not because it needed it but because I needed to use them up and it was very good. I used the splenda brown sugar and it was great. - 6/20/09
  • BITSY0516
     What size pan did you make this in? I don't see a pan size listed and I would like to make this recipe. Thank you! :-) - 6/7/09
  • LOULOUBELLE2
     Tried this yesterday 6/4 It's definately a keeper. DH loved it.
    I used the Brown Sugar/Splenda combination instead of straight Brown Sugar. You use 1/2 as much, think next time I'll cut it back a tad more. Thanks for sharing. - 6/5/09
  • JEFFREYC1
     Very Good! Would make again - 5/10/09
  • JANET1012
     I used finely ground oatmeal instead of the all-purpose flour to make it wheat-free for a friend, and it was fabulous! Everyone who tried it loved it (a few were too rhubarb-shy to try it), and it is hard to leave the leftovers alone. I used a 9x9 pan, and it was the perfect size. Will make again! - 5/23/15
  • MOVEITMARY
     Turned out PERFECTLY. - 6/17/13
  • MONAMAC1
     Everyone liked this; could cut back on the sugar some, at least with the rhubarb this year. - 5/22/12
  • LARABEC
     Made with Splenda brown sugar blend and steel-cut oats.
    Will make again. - 5/17/12
  • ACCTGMAMA
     Love rhubarb! - 8/22/11
  • MHALV839
     great! turned out sweet too! - 5/31/11
  • PAMELALANDIS
     Terrific. I added some strawberries that I needed to use. It was a good addition, but I should have had a little more flour. Thanks for sharing. - 9/3/10
  • COLLIEH
     Luved this! Would definetly make it again. I only had 4 cups rhubarb so added 1 cup Cranberries to make up for it. Turned out fantastic!! - 6/3/10
  • GAILRUU
     I added a few sliced strawberries and sprinkled it with a dash of cinnamon. Very good. - 5/30/10
  • KNELSO2
     It wasn't quite what I expected - ended up dry and time was too long - too brown on top. I did use brown sugar, not sugar and splenda. It sounds like the people who used splenda had better results - 5/11/10
  • SHERRYCG
     delicious recipe. Very satisfying. - 11/23/09
  • SEWINGMEG
     Very good... and simple preparation! - 7/20/09



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