For Mother’s Day I wanted to post my mom’s rhubarb crisp recipe I enjoyed every summer as a kid. In the backyard there was a big rhubarb plant and once the stalks were ripe she would cut some off and make rhubarb crisp! Her recipe is easy and not including the rhubarb you probably already have the ingredients at home. Oats, butter, brown sugar and cinnamon cover a layer of chopped rhubarb. Then it’s baked in the oven and the result is soft and melty on the bottom with crispy oats on the top. I topped the crisp with fresh whipped cream. Mom’s recipe is a winner!
Rhubarb Crisp
(makes 12 bars)
Printable Version
Ingredients:
- 12 cups rhubarb, chopped
- 1 cup brown sugar
- 1 cup sugar
- 8 tbsp butter (1 stick), softened
- 1 1/2 cups oats
- 1 1/2 cups all purpose flour
- 3 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- whipped cream
Directions:
- In a bowl, mix together the flour, oats, sugar, butter, and spices.
- In a large shallow glass pan evenly spread the chopped rhubarb (about 1 1/2-2 inches deep).
- Spread the dry mixture on top of the rhubarb evenly.
- Bake in a preheated 375F oven for 30-35 minutes until the top is bubbling and golden brown.
Simple, straightforward recipe for a classically simple dessert. My grandmother made one similar to this and it brings back great memories. I made your version this afternoon and, once I was able to get beyond how amazing it smelled while baking, and then beyond letting it cool for a bit – it’s terrific! Thanks so much for the little nudge to revisit rhubarb.
Family recipes are the best! Glad you enjoyed it.
p.s. You can easily substitute the rhubarb with whatever fruit you have in the kitchen. Blueberry, peach, apple, strawberry and blackberry would all be great. All you have to do is reduce the sugars by 1/2 cup!
I got some rhubarb from a local farm yesterday and ran across this recipe today and decided to giive it a whirl. Thank you so much! My whole family devoured it.
I made this with my first cutting of rhubarb and it was amazing! I mixed the topping with my hands to make sure all the flour was incorporated and pressed the crisp firmly in place. The result was a crunchy crust almost like a cookie and paired wonderfully with the tart rhubarb. Thanks for sharing a great family recipe!