Rhubarb Crisp Recipe

My mother always had a huge rhubarb patch. She used to make crisps and pies all summer long. They were always so delicious and I can remember picking a stalk of the rhubarb and dipping it in sugar and eating it raw. Sour and sweet all at the same time. I loved it!

I have always had a hard time finding rhubarb here in North Carolina. It doesn’t seem to be  a common plant in the South. So while out shopping I stumbled upon some in the frozen fruit section of the supermarket and boy was I excited. (I know I know not fresh, but still . . . . . . ).  I scurried right home with it and whipped up my mother’s recipe for rhubarb crisp! The Husband loved it!


  • 4 cups  rhubarb (cut into 1/2 inch pieces)
  • 1 cup sugar
  • 1/2 cup flour
  • 1/2 teaspoon cinnamon
  • 1/4 cup water


  • 1 cup  flour
  • 1 cup brown sugar
  • 3/4 cup butter, slightly softened

Preheat over to 375.   Lightly grease an 8 x 8 inch baking dish.

In mixing bowl combine rhubarb, sugar, flour, cinnamon and water.  Stir together and mix well.  Place this mixture in the baking dish.  Mix together flour and brown sugar, cut in the butter making a crumbly topping.  Sprinkle the topping over the filling in the baking dish.  Bake uncovered approximately 35 minutes until the top is golden brown and bubbly.  Makes 6 servings.

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