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You are here: Home / Dish Type / Desserts and Sweets / Old Fashioned Rhubarb Crisp

Old Fashioned Rhubarb Crisp

Published: May 11, 2017 · Modified: Jun 15, 2023 · This post may contain affiliate links, which means I make a small commission if you buy an item in my links, at no charge to you.

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Total Time 1 hour hour 15 minutes minutes
Number of Servings 8
Rhubarb crisp on a white plate

Rhubarb Crisp is an easy and tasty recipe that is perfect to use up plentiful garden rhubarb in the spring and early summer.

Old Fashioned Rhubarb Crisp

Do you grow rhubarb? I have been trying to grow growing it in my backyard for the past 3 years. Until this spring, it has been unsuccessful. I started with two plants in a weedy garden bed at the side of my backyard, but for whatever reason, they never thrived. Maybe it was the weeds, or a lack of sunlight, or the muddy, poor draining soil they were in.

Finally, last year I moved the one plant that survived to a sunnier/less weedy and muddy spot, and it has been doing well ever since. At the same time, I bought a new plant and planted it in the front yard. Neither one of them are like the gigantic patches I had at my old house, but at least there was enough to harvest to make a batch of Old Fashioned Rhubarb Crisp.

Old Fashioned Rhubarb Crisp

How to Make Rhubarb Crisp

This recipe comes from my grandma, in the form of a photocopy of a barely legible handwritten recipe, written in her handwriting. Both her and my mom have been making it for years, and as soon as I had my own rhubarb to cook with, I started making my own version. I made three main changes to my grandma's original recipe.

Old Fashioned Rhubarb Crisp
  1. I increased the filling to crust ratio by doubling the filing recipe, but keeping the crust recipe the same. This leads to a more fruit filled crisp that's less dry and crumbly.
  2. I made the recipe gluten free by removing the all purpose flour that my Grandma used to hold the crust together and replacing it with ground oats.
  3. I replaced the sour cream in my Grandma's filling recipe with Greek yogurt. This helps cut down on fat and adds protein.
Old Fashioned Rhubarb Crisp

Rhubarb Crisp Ingredients:

  • Rolled Oats
  • Cinnamon
  • Brown sugar
  • Salt
  • Unsalted Butter
  • Granulated sugar
  • Cornstarch
  • Large egg
  • Greek yogurt
  • Vanilla extract
  • Rhubarb
Old Fashioned Rhubarb Crisp

The recipe ends up being tart, with just the right amount of sweetness. The Greek yogurt adds just a little bit of creaminess to the filling, and the crust is oat-y and crumbly with just a hint of spicy cinnamon.

Even though this is meant to be a dessert, I love to have the leftovers for breakfast with an extra scoop of Greek yogurt for a perfect summery treat.

Old Fashioned Rhubarb Crisp

Want more Rhubarb recipes?

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Rhubarb Crisp Nutrition Notes:

This recipe for rhubarb crisp is gluten free, to those who follow a gluten free diet but can tolerate oats. If you are making this for someone on a gluten free diet, make sure to use "pure" oats that have not been cross-contaminated with any sources of gluten. This recipe can be made vegan if you substitute vegan (dairy free) margarine and dairy free yogurt (like coconut or soy yogurt).

Rhubarb crisp on a white plate
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Old Fashioned Rhubarb Crisp

Carissa Serink
Rhubarb Crisp is an easy and tasty recipe that is perfect to use up plentiful rhubarb in spring and early summer.
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Servings: 8
Calories: 255kcal
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Ingredients

Crumb crust and topping

  • 1 cup rolled oats, divided
  • ½ teaspoon ground cinnamon
  • ¼ cup brown sugar
  • ⅛ teaspoon salt
  • 4 Tablespoons unsalted butter, cut into half inch pieces

Rhubarb Filling

  • 1 cup granulated sugar
  • 3 Tablespoons cornstarch
  • ½ teaspoon cinnamon
  • 1 large egg, lightly beaten
  • ½ cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 3 cups rhubarb cut into ½" pieces
US Customary - Metric

Instructions

  • Move oven rack to the middle position and heat oven to 325°F. 
  • Grind ⅓ cup of the rolled oats into a flour-like powder using a food processor or spice grinder. Transfer to a medium bowl.
  • Add the remaining ⅔ cup rolled oats, cinnamon, brown sugar and salt to the bowl with the ground oats. Stir until combined. Add the butter and cut in with a pastry cutter or your fingers until the butter is distributed and the oat mixture forms clumps. Press ⅓ to ½ of the mixture into a 9x9" baking dish or similar sized casserole dish. Reserve the remaining topping.
  • In a small bowl, whisk together the sugar, cornstarch and cinnamon. Set aside. 
  • In  a large bowl, whisk together the egg, yogurt and vanilla. Whisk in the sugar mixture until mixed. Fold in the rhubarb. Carefully pour the rhubarb mixture over the crumb crust into the baking dish. Sprinkle the remaining topping evenly over the top of the filling. Bake until the filling is set and the topping is golden brown, about 55-65 minutes. Cool for at least 20 minutes before serving. Serve warm or at room temperature. Serve with ice cream, whipped cream or vanilla yogurt if desired.

Nutrition

Calories: 255kcal | Carbohydrates: 44g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 60mg | Potassium: 190mg | Fiber: 2g | Sugar: 33g | Vitamin A: 264IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 1mg

Nutrition Disclaimer: I try my best to make sure the nutrition information I provide is accurate to provide you with the best information possible. However, due to ingredient discrepancies and other factors, the above nutrition information should be considered an estimation only.

Tried this recipe?Mention @DomesticDreamboat or tag #DomesticDreamboat!
Rhubarb crisp on a white plate
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