Rhubarb Crisp

348 Ratings
  • 5 64
  • 4 68
  • 3 116
  • 2 79
  • 1 21

Rhubarb is a vegetable, though the stalks are typically used in jams and desserts; its tart flavor makes it the perfect companion for strawberries.

Everyday Food, May/June 2003

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
15 mins
total:
50 mins
Servings:
12
Advertisement

Ingredients

Directions

  • Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, combine rhubarb, sugar, and 1/4 cup flour; set aside.

    Advertisement

  • 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.

Advertisement

Reviews (9)

348 Ratings
  • 5 64
  • 4 68
  • 3 116
  • 2 79
  • 1 21
Martha Stewart Member
04/03/2016
This has been a favourite recipe for several years-infinitely adaptable, always delicious. It would be difficult to mess this one up. Anytime we have a glut of rhubarb, this is our go-to recipe. Some might want to be aware that MS made an error in the video, she puts the total amount of flour in the rhubarb rather than the quarter cup the recipe calls for, so go by the recipe, not the video.
Martha Stewart Member
04/03/2016
This has been a favourite recipe for several years-infinitely adaptable, always delicious. It would be difficult to mess this one up. Anytime we have a glut of rhubarb, this is our go-to recipe. Some might want to be aware that MS made an error in the video, she puts the total amount of flour in the rhubarb rather than the quarter cup the recipe calls for, so go by the recipe, not the video.
Martha Stewart Member
05/10/2015
Super simple and freshly delicious. Easy to substitute things. I did not have 2 lbs of rhubarb from my plant - only had 1 lb. Added 1.5 lbs of sliced strawberries instead. Instead of all white flour, I used 1/2 wheat flour to the crumble. Used about 1/2 cup of flour total. Added 3/4 tsp kosher salt to the crumble.
Advertisement
Martha Stewart Member
05/20/2013
Extremely simple and great with minor variations (seasonal or situational). My purchases from the farmer's market left me with closer to 1+ lb of rhubarb so I just adjusted the sugar and flour a bit and kept the crisp amounts the same as it left us with extra spoons of crisp topping. Also cut the baking time by almost 10 minutes, although I cut the rhubarb closer to 1/4".
Martha Stewart Member
07/28/2008
Easy to make and so, so yummy=)
Martha Stewart Member
07/28/2008
Easy to make and so, so yummy=)
Advertisement
Martha Stewart Member
06/22/2008
Delicious! My husband's favorite. He loves anything rhubarb.
Martha Stewart Member
06/05/2008
This recipe is very similar to one that I used in my Home Ec. classes for years. If strapped for time it can be microwaved on high; uncovered for about 12 minutes. To guarentee crispness, start in the microwave and finish in the oven.
Martha Stewart Member
05/22/2008
This sounds a lot easier than one published several years ago in Martha Stewart where the crisps were baked in individual ramekins. Can't wait to try it.
© Copyright 2023 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 02/04/2023