Rhubarb Crisp

4.7 of 5 (17)
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Rhubarb Crisp calories by ingredient
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Number of Servings: 8


    5 cups rhubarb
    1 cup brown sugar
    2/3 cup regular oatmeal (not instant)
    1/2 cup plus 1 TBS flour
    5 TBS unsalted butter


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.

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Member Ratings For This Recipe

  • Incredible!
    2 of 2 people found this review helpful
    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

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  • Incredible!
    1 of 1 people found this review helpful
    We loved it! Will make it again! - 6/23/09

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  • Incredible!
    1 of 1 people found this review helpful
    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

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  • 1 of 1 people found this review helpful
    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

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  • Incredible!
    1 of 1 people found this review helpful
    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

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