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5 from 1 vote

Easy Rhubarb Crisp

Simply the best classic rhubarb crisp recipe. This simple and delicious rhubarb crisp is made without oats and uses a 9x13 pan.  
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: rhubarb crisp, Rhubarb Crisp without Oats
Servings: 8
Author: Jennifer Pallian BSc, RD

Ingredients

For Filling:

  • 2 lbs rhubarb stalks (yielding 6 cups chopped)
  • ¾ cup granulated sugar
  • ⅓ cup all-purpose flour

For topping:

  • 1 cup all-purpose flour
  • ½ cup brown sugar
  • ¼ tsp salt
  • ½ cup softened butter
US Customary - Metric

Instructions

  • Preheat oven to 350ºF.

Make the filling:

  • Line a 9x12" baking dish with parchment paper. Chop the rhubarb in 1/4" pieces and add to baking dish along with sugar and 1/3 cup flour. Use your hand to toss everything together.

Make the topping:

  • In a separate bowl, stir together flour, sugar and salt. Use your fingers to work the butter into the dry ingredients until mixture resembles wet sand and no dry flour remains. Crumble topping evenly over the rhubarb. Bake for 35-40 minutes, until filling is bubbling and topping is golden.

Video

Nutrition

Calories: 387kcal | Carbohydrates: 70g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 175mg | Potassium: 355mg | Fiber: 4g | Sugar: 52g | Vitamin A: 475IU | Vitamin C: 9mg | Calcium: 130mg | Iron: 1mg