Sunday, May 31, 2009

Rhubarb Crisp

This is a great old summertime recipe that I have been making for years. It is extremely easy and always a hit. Serve it warm over vanilla ice cream.

  • 6 Cup Diced rhubard
  • 1 1/2 Cup Sugar
  • 2 T Water
  • 1 Cup flour
  • 1/2 tsp Cinnamon
  • 1/8 tsp Salt
  • 1/2 cup butter

Combine rhubarb, 1 cup of the sugar (reserving 1/2 cup), and water. Turn into a shallow 1 1/2 qt. casserole dish. Combine flour, remaining 1/2 cup sugar, cinnamon and salt. Cut in butter with a pastry blender until crumbly. Sprinkle evenly over rhubarb. Bake at 350 degrees until rhubarb is tender, hot and bubbly, about 50 min. Serve warm over ice cream. Makes 6 - 8 servings.


  1. This sounds great! Would you believe that we have never had rhubard? Of course, I have heard that it is delicious. Neither one of our Moms ever cooked it and it isn't too popular in New Orleans. I'll have to try this one to broaden our horizons.

  2. It is an easy way to try Rhubarb without going to the work of making a pie. I don't think you will be disappointed. Kirby LOVED it! And he said he didn't like Rhubarb!