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Friday, June 10, 2011

Rhubarb Crisp Crunch Time!

I've got so much rhubarb I don't know what to do with it! I know you can make sauces out of it, crisps out of it, pies out of it, chop it up and freeze it, or eat it raw dipped in sugar, but I'm basically lazy. Thank goodness I have a husband who likes rhubarb sauce on ice cream. He goes out and pulls the stocks, chops them,  and voilà! All I have to do is cook them up or bake them up!  My neighbor Lynda brought this wonderful rhubarb crunch over to my house last summer.  It was the best rhubarb crunch or crisp I've ever tasted. She found the recipe on .  I noticed many reviewers changed the recipe. Not being one to make anything exactly as the recipe states (excluding bread-never mess with that!) I made some changes too. I can't understand how the original recipe called for only 3 cups of rhubarb for a 9 x 13 pan!  If you make it I bet people will tell you it's the best they've ever tasted! They will probably mean it too!!!

  I've got five of these plants!

I stole this picture off of the web-I made this for a party and forgot to bring my camera.

The recipe is simple and delicious!
You can see the reviews of the original recipe here  Rhubarb Crunch

Here is my version:

Rhubarb portion:
6 cups of rhubarb (about 12 medium to large stalks)
1 3/4 cup white sugar 
7 generous tablespoons all-purpose flour 

1 cup packed light brown sugar
1 cup quick cooking oats
1 1/2 cups all-purpose flour
1/4 generous teaspoon salt
1 teaspoon cinnamon
1/2 cup lightly toasted pecans
3/4 cup (1.5 sticks) salted butter softened, but not melted. 

Metal pan: Preheat oven to ***375 degrees F (190 degrees C).
Glass pan:  Preheat oven to 350 degrees.

Lightly grease a 9x13 inch metal or glass baking dish. 

In a large mixing bowl combine 8 cups rhubarb, 1 ¾ cup white sugar, and 7 tablespoons flour. Stir well and spread evenly into baking dish with a little more towards the edges. Set aside.

In a large mixing bowl combine 1 cup packed light brown sugar, 1 cup oats, 1/4 generous teaspoon salt, 1 teaspoon cinnamon and 1.5 cups flour. Stir well then cut in ¾ cups butter until mixture is crumbly. Mix in ½ cup lightly toasted nuts.  Sprinkle mixture over rhubarb layer.

Bake 40 – 50 minutes or until bubbly around the edges.

In my glass pan it was done at 45 min on 350

You can leave this on your counter for a couple of days with no risk of spoiling.  Be sure to cover it though or critters may beat you to it!


  1. We also have an abundance of rhubarb. So far this year I've made sauce, pie, and a rhubarb dessert and I haven't blogged about any of them! How bad is that? Your crisp looks fantastic!

  2. You must be busy! I hope to post one or two recipes per week once I retire...I'll start practicing my state fair entries and maybe post about them..we'll see how they come out!

  3. Just looking for a new crisp recipe and made this. So delicious! I don't often cook with rhubarb - it just hasn't become a staple yet. But that might change with this recipe. Thank you!