Mom’s Rhubarb Crisp

Mom's Rhubarb Crisp Recipe


This easy, delicious recipe for using your summer surplus of rhubarb will be a family staple once they enjoy it.


  • 3 cups diced fresh rhubarb
  • 1 tablespoon all-purpose flour
  • ½ cup white sugar
  • 1 tablespoon water
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 cup rolled oats
  • 1 cup brown sugar (packed)
  • ½ cup all-purpose flour
  • ½ cup butter


  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  2. Mix rhubarb, 1 tablespoon flour, sugar, water, cinnamon, and allspice together in a bowl. Mix oats, brown sugar, and 1/2 cup flour together in a separate bowl; add butter and mash into the oats mixture with a pastry cutter until crumbly.
  3. Press about half the oats mixture into the bottom of the prepared baking dish. Spread rhubarb mixture over the oats mixture; top with remaining oats mixture.
  4. Bake in preheated oven until rhubarb layer is set, about 45 minutes.

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Nutritional Information

Mom's Rhubarb Crisp

Servings Per Recipe: 9
Calories: 298.6
% Daily Value *
protein: 5 %
carbohydrates: 16 %
exchange other carbs:
dietary fiber: 8 %
fat: 17 %
saturated fat: 33 %
cholesterol: 9 %
vitamin a iu: 7 %
niacin equivalents: 9 %
vitamin b6: 2 %
vitamin c: 6 %
folate: 5 %
calcium: 7 %
iron: 6 %
magnesium: 8 %
potassium: 6 %
sodium: 3 %
thiamin: 14 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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