Rhubarb Crisp
(7)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 36
Ingredients
Crumble Portion:- 2 cups whole wheat flour. - 2 cups oats. - 1 1/2 cups brown sugar. - 1 1/2 teaspoons cinnamon. - 3/4 teaspoon salt. - 3/4 teaspoon nutmeg. - 1 1/2 cups soft light margarine. Fruit Portion:- 9 cups chopped rhubarb or other fruit. - 1 cup brown sugar.
Directions
- Mix the rhubarb (or fruit of your choice - I like a mixture of rhubarb and raspberries) and 1 cup brown sugar.
- Pour this fruit mixture into a glass baking dish.
- In a separate bowl, combine 2 cups flour, 2 cups oats, 1 1/2 cups brown sugar, cinnamon, nutmeg, and salt. Once blended, add margarine until mixture is crumbly. Sprinkle this over the fruit.
- Bake at 370 degrees for 30 minutes. Allow to cool before serving.

NOTE: this recipe is TRIPLED. Therefore, it makes 36 servings - three square pans containing twelve squares each.
Servings Per Recipe: 36
Nutritional Info Amount Per Serving
  • Calories: 84.7
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 54.9 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 1.9 g
  • Protein: 1.7 g

Member Reviews
  • IMAQUALITARIAN
     Delicious, but hardly healthy with all that sugar and margarine! Mine fit easily into a 9x13, cut into 18 servings. The recipe came to 335 calories per piece. Even if I would have cut them into 36; they would have been 168 calories. Not sure where that 84 calories per serving came from? - 7/21/10
  • AJMARTIN16
     this was incredible! I love rhubarb, and we bought some at the farmer's market, not thinking about what we were going to make with it, and I'm not a fan of the popular strawberry rhubarb combination. perfect sweet tart, nice crunchy crumble in the topping. will definitely make this a repeat! - 6/19/10
  • SRLOGAN
     This is THE MOST DELICIOUS & HEALTHY recipe I have ever eaten! I made the recipe in a 9x13 pan (2/3 of the shown measurements) & it was perfect! The topping bakes down into the fruit (rhubarb & raspberries). Unbelievable taste, this is my new recipe that will be passed down for generations! - 5/19/10
  • CARE_BEAR22_22
     This was really good! Thank you for this recipe! I made this with all the left over fruit I had in the fridge from the week. I used rhubarb, strawberries, blueberries, necarine and peaches.... IT was so good! thanks again! - 8/30/09
  • DEBADEBADOO
     I love Rhubard, short season, and I have a small patch everywhere I’ve lived, feels like home. I cut the recipe in half and use a 9 “ square pan so my small family can polish it off in a few days. I also throw in half a cup of strawberries, and sprinkle fruit with cinnamon. - 7/6/19
  • JOEMARCHESANI
     I cut the recipe to one-third. The serving size was modest, but adequate, and the flavor was rich. I used a cup of blueberries with two cups of rhubarb, and replaced the soft margarine with Smart Balance. - 6/9/13
  • LORIADAMS4
     sounds good but it would be better if it was in smaller servings - 9/25/09



© 2025 SparkPeople, Inc. - Terms - Privacy