Rhubarb Crisp

Rhubarb Crisp Recipe

Topping.. this is as simple as it gets.

  • 2 cups of all purpose flour
  • 1 cup of room temp butter
  • 1 cup of packed brown sugar
  • 1/2 tsp of salt

Mix together with pastry cutter or washed clean hands, its mixed together perfect when you can give the crumb a gentle squeeze and it will hold its shape but when touched gently break apart.

12 cups of washed, clean rhubarb that is med chopped, add 1 tbsp. of flour (2 if you want it thicker sauced) and 1 cup of sugar.. You know your rhubarb best.. one cup of sugar is pretty standard to Canada Ruby Red Rhubarb.. but I can use less sugar when I make it with German Green Pie..

In a bowl, mix the cut rhubarb pieces, flour and sugar and stir it together, coating each piece, then pour it into a 9 by 13 pan.


Over that top, put the crumble.. always make it just slightly higher in the middle with just a bit less on the edges.. Bake in a 350 for approx. 40 min, or until its top is golden brown and the sides are edged with bubbling rhubarb juice 🙂

Can be served hot with ice cream or cold plain or with whipped cream.


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5 Responses to Rhubarb Crisp

  1. valbjerke says:

    My mom made that forever 🙂 She used to mix the rhubarb in with a little cube of frozen raspberries.

  2. Totally going to try this tonight – I just harvested our rhubarb!

    • You will be glad you did.. its good.. if you like a crisper topping after trying this one.. switch out one cup of flour with one cup of oatmeal.. both are excellent 🙂 Also if you want to get real funky.. miss in 2 tbsp. of frozen orange constrate in your rhubarb and a grated orange with a touch of all spice in the mix.. o la!

      • Yes, exactly! Which is why it never made any sense (to me, at least) to call this recipe a “Crisp” and the crispy one with oatmeal a “Crumble”… Right?

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