Rhubarbiest Crisp

Torrey Moseley


I tell ya, you either love rhubarb or you don't. I happen to love it. Here is an alternative to rhubarb pie...that I may like even BETTER.


★★★★★ 2 votes

20 Min
1 Hr



  • 1/2
    cup (1 sick) butter, softened
  • 1
    cup flour
  • 3/4
    cup rolled oats (dry oatmeal)
  • 1
    cup dark brown sugar (or light brown sugar with 2 tbs molasses added)
  • 1/2
    cup chopped pecans (optional)
  • 1 tsp
    cinnamon, ground
  • 1/4 tsp

  • 1
    cup sugar
  • 1
    cup water
  • 1 tsp
    vanilla extract
  • 2 Tbsp
    corn starch or 4 tbs. flour

  • 4
    cups rhubarb pieces (chopped like celery)

How to Make Rhubarbiest Crisp


  1. Preheat oven to 350 dF.
  2. In bowl, cream together brown sugar and butter. Add oats, flour, pecans, cinnamon and salt. Mix well with hands until crumbly.
  3. In heavy saucepan, combine syrup ingredients and cook over medium heat (stirring) until mixture is thickened and clear.
  4. Grease 8x8x2 pan.
  5. Add cut-up rhubarb and pour syrup over rhubarb.
  6. Spread crumb mixture over top.
  7. Bake at 350 dF for about an hour. Serve warm with cream or ice cream.

Printable Recipe Card

About Rhubarbiest Crisp

Course/Dish: Fruit Desserts
Hashtags: #rhubarb, #crisp

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