Published Jun 19th
Prep 20m Cook 35m Additional - Ready In 55m
Servings 1 - 9x13 inch crisp Calories 279.5

A crispy tart-n-sweet recipe that is easy to make and a great way to use all that delicious rhubarb.

Recipe Ingredients

  • 2 ½ cups quick cooking oats
  • 2 ½ cups brown sugar
  • 3 cups all-purpose flour
  • ⅓ cup butter, melted
  • 9 cups chopped rhubarb
  • 3 teaspoons ground cinnamon
  • 2 cups water
  • 2 cups white sugar
  • ¼ cup cornstarch
  • 2 teaspoons vanilla extract

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. 2 In a large bowl, mix together oats, brown sugar, flour and butter. Put half of the mixture into the bottom of the baking dish. Place rhubarb over top of mixture and sprinkle with cinnamon.
  3. 3 In a medium saucepan, cook water, sugar, cornstarch and vanilla over medium heat until thick; let cool slightly. Pour over rhubarb and sprinkle remaining oat and flour mixture on top. Bake in preheated oven for 30 to 35 minutes.

Nutrition Facts

  • Calories 279.5
  • Carbohydrate 60.4 g
  • Cholesterol 6.8 mg
  • Fat 3.4 g
  • Fiber 2.3 g
  • Protein 3.2 g
  • Saturated Fat 1.8 g
  • Sodium 28 mg
  • Sugar 39.6 g


  1. I cut the recipe in half and used more butter (1/2 cup) less than 1 cup white sugar and 1/4 cup cornstarch (by mistake I added too much but it worked just fine!). I also microwaved the rhubarb - cut up like celery - for 3 minutes stirring after 3 minutes. Baked for about 50 - Read more ...
  2. I think the flour should be reduced to 1/3 cup! Way too much topping/crust for this recipe. Cook the cornstarch mixture until it turns clear. If not cooked long enough the acid from the rhubarb breaks it when it bakes. I also baked it longer.
  3. I thought the pie turned out just fine. But I have to say.. like some others who have used this recipe I had to add a whole bunch of butter to even form a dough. I tripled the amount of butter the recipe suggests. It's still kinda crunchy but I don't think it's dry. This - Read more ...
  4. I thought it turned out fairly well! I would increase the butter to 3/4 to 1 cup in the crust/crisp portion instead of the 1/3 cup. I used 1/2 cup and it was still a little dry not crumbly. Also I think the recipe has too MUCH crisp/crust. You could also leave the butter at - Read more ...
  5. When I took this crisp out of the oven it had pools of butter on top. I thought three cups seemed like a lot but followed the recipe anyway. It has a good taste. I am going to try using three sticks next time I make it.
  6. I read all the reviews first but was still confused by the amount of butter. 1/3 cup is too little and the rhubarb was still crunchy after 35 minutes of baking. I would double the cooking time and add more butter for the topping. A little more cornstarch for the sauce wouldn't hurt either.
  7. I read all your warnings before starting this recipe. I added about 1 1/2 cups of butter for the topping/crust- 1/3 is not enough! It tasted good but the center was runny and some of the rhubarb was still crunchy (baked for 30 min.) Next time I will add more cornstarch/flour to the center and - Read more ...
  8. We have contacted the submitter of this recipe and there was a typo in the amount of butter. We have changed it to 1/3 cup. We apologize for any inconvenience.
  9. This is wonderful! The crust is yummy...I had plenty of it and used some of it on top of an apple pie. I highly recommend trying it especially for someone who's never eaten rhubarb before.

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