Food & Cooking Recipes Dessert & Treats Recipes Rhubarb Crisp 3.2 (348) 9 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 22, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 50 mins Servings: 12 Rhubarb is a vegetable, though the stalks are typically used in jams and desserts; its tart flavor makes it the perfect companion for strawberries. Ingredients 2 pounds rhubarb, sliced crosswise ¾ inch thick 1 cup granulated sugar ¾ cup all-purpose flour ½ cup (1 stick) cold unsalted butter, cut into pieces ½ cup packed light-brown sugar 1 cup rolled oats ½ teaspoon ground cinnamon Ice cream, for serving (optional) Directions Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, combine rhubarb, sugar, and 1/4 cup flour; set aside. In the bowl of a food processor, combine remaining 1/2 cup flour and the butter. Pulse until the butter pieces are pea-size. Add brown sugar, oats, and cinnamon. Pulse to combine. Sprinkle over rhubarb. Bake until rhubarb is tender and topping is golden, 35 to 45 minutes. Serve warm with ice cream, if desired. Rate it Print