Rhubarb Crisp Recipe

Back to Rhubarb Crisp All Reviews for Rhubarb Crisp - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 50 mins Servings: 12 msledf_0503_rhubarb_crisp.jpg

Ingredients Ingredient Checklist 2 pounds rhubarb, sliced crosswise 3/4 inch thick 1 cup granulated sugar 3/4 cup all-purpose flour 1/2 cup (1 stick) cold unsalted butter, cut into pieces 1/2 cup packed light-brown sugar 1 cup rolled oats 1/2 teaspoon ground cinnamon Ice cream, for serving (optional)

Gallery Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 50 mins Servings: 12 msledf_0503_rhubarb_crisp.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 50 mins Servings: 12

Recipe Summary

prep: 15 mins total: 50 mins

Servings: 12

prep: 15 mins

total: 50 mins

prep:

15 mins

total:

50 mins

Servings: 12

msledf_0503_rhubarb_crisp.jpg

Ingredients

2 pounds rhubarb, sliced crosswise 3/4 inch thick 1 cup granulated sugar 3/4 cup all-purpose flour 1/2 cup (1 stick) cold unsalted butter, cut into pieces 1/2 cup packed light-brown sugar 1 cup rolled oats 1/2 teaspoon ground cinnamon Ice cream, for serving (optional)

Directions

Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, combine rhubarb, sugar, and 1/4 cup flour; set aside.

In the bowl of a food processor, combine remaining 1/2 cup flour and the butter. Pulse until the butter pieces are pea-size. Add brown sugar, oats, and cinnamon. Pulse to combine. Sprinkle over rhubarb.

Bake until rhubarb is tender and topping is golden, 35 to 45 minutes. Serve warm with ice cream, if desired.

Reviews (9)

 Add Rating & Review     348 Ratings   5 star values:        64    4 star values:        68    3 star values:        116    2 star values:        79    1 star values:        21

Reviews (9)

Add Rating & Review     348 Ratings   5 star values:        64    4 star values:        68    3 star values:        116    2 star values:        79    1 star values:        21

Add Rating & Review

348 Ratings 5 star values: 64 4 star values: 68 3 star values: 116 2 star values: 79 1 star values: 21

5 star values: 64 4 star values: 68 3 star values: 116 2 star values: 79 1 star values: 21

Martha Stewart Member     Rating: 5 stars       04/03/2016   This has been a favourite recipe for several years-infinitely adaptable, always delicious. It would be difficult to mess this one up. Anytime we have a glut of rhubarb, this is our go-to recipe. Some might want to be aware that MS made an error in the video, she puts the total amount of flour in the rhubarb rather than the quarter cup the recipe calls for, so go by the recipe, not the video.  

Martha Stewart Member     Rating: 4 stars       05/10/2015   Super simple and freshly delicious. Easy to substitute things. I did not have 2 lbs of rhubarb from my plant - only had 1 lb. Added 1.5 lbs of sliced strawberries instead. Instead of all white flour, I used 1/2 wheat flour to the crumble. Used about 1/2 cup of flour total. Added 3/4 tsp kosher salt to the crumble.  

Martha Stewart Member     Rating: 5 stars       05/20/2013   Extremely simple and great with minor variations (seasonal or situational). My purchases from the farmer's market left me with closer to 1+ lb of rhubarb so I just adjusted the sugar and flour a bit and kept the crisp amounts the same as it left us with extra spoons of crisp topping. Also cut the baking time by almost 10 minutes, although I cut the rhubarb closer to 1/4".  

Martha Stewart Member     Rating: Unrated       07/28/2008   Easy to make and so, so yummy=)  

Martha Stewart Member     Rating: Unrated       06/22/2008   Delicious! My husband's favorite. He loves anything rhubarb.  

Martha Stewart Member     Rating: Unrated       06/05/2008   This recipe is very similar to one that I used in my Home Ec. classes for years. If strapped for time it can be microwaved on high; uncovered for about 12 minutes. To guarentee crispness, start in the microwave and finish in the oven.  

Martha Stewart Member     Rating: Unrated       05/22/2008   This sounds a lot easier than one published several years ago in Martha Stewart where the crisps were baked in individual ramekins. Can't wait to try it.

Martha Stewart Member

Rating: 5 stars 04/03/2016

This has been a favourite recipe for several years-infinitely adaptable, always delicious. It would be difficult to mess this one up. Anytime we have a glut of rhubarb, this is our go-to recipe. Some might want to be aware that MS made an error in the video, she puts the total amount of flour in the rhubarb rather than the quarter cup the recipe calls for, so go by the recipe, not the video.

Rating: 5 stars

Rating: 4 stars 05/10/2015

Super simple and freshly delicious. Easy to substitute things. I did not have 2 lbs of rhubarb from my plant - only had 1 lb. Added 1.5 lbs of sliced strawberries instead. Instead of all white flour, I used 1/2 wheat flour to the crumble. Used about 1/2 cup of flour total. Added 3/4 tsp kosher salt to the crumble.

Rating: 4 stars

Rating: 5 stars 05/20/2013

Extremely simple and great with minor variations (seasonal or situational). My purchases from the farmer’s market left me with closer to 1+ lb of rhubarb so I just adjusted the sugar and flour a bit and kept the crisp amounts the same as it left us with extra spoons of crisp topping. Also cut the baking time by almost 10 minutes, although I cut the rhubarb closer to 1/4".

Rating: Unrated 07/28/2008

Easy to make and so, so yummy=)

Rating: Unrated

Rating: Unrated 06/22/2008

Delicious! My husband’s favorite. He loves anything rhubarb.

Rating: Unrated 06/05/2008

This recipe is very similar to one that I used in my Home Ec. classes for years. If strapped for time it can be microwaved on high; uncovered for about 12 minutes. To guarentee crispness, start in the microwave and finish in the oven.

Rating: Unrated 05/22/2008

This sounds a lot easier than one published several years ago in Martha Stewart where the crisps were baked in individual ramekins. Can’t wait to try it.

All Reviews for Rhubarb Crisp

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Rhubarb Crisp

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Reviews (9)#

All Reviews for Rhubarb Crisp#

Gallery

Recipe Summary

Ingredients

Directions

Reviews (9)

All Reviews for Rhubarb Crisp