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Rhubarb Crisp

From Lynne Wilson

Preheat the oven to 350ºF. Butter an 8- or 9-inch-square baking pan.


7 cups rhubarb, ½-inch slices
1¼ cups sugar
3 Tbsp. flour
1 tsp. cinnamon
½ cup flour
1 cup quick-cooking oatmeal
½ cup light or dark brown sugar, lightly packed
2 Tbsp. sugar
⅓ cup butter or margarine, softened


Mix the rhubarb, sugar, flour, and ½ tsp. cinnamon and spread in the prepared pan.

Mix the flour, oatmeal, sugars, remaining cinnamon, and butter with a fork or your fingers until crumbly. Sprinkle over the rhubarb.

Bake at 350ºF for 45 to 50 minutes or until the rhubarb is soft and the streusel topping brown. Serve warm with ice cream or light cream.