Rhubarb Crisp – My One Weakness and Favorite Recipe

Rhubarb Crisp


Do you like Rhubarb Crisp as much as I do?

Click HERE for a printable version of my recipe.

First of all… Let’s get real. I have way more than one weakness. I admit it – I am a multi-flawed individual. But this is a big one:  I love rhubarb crisp to the point of gluttony. Every year, during rhubarb season, I make as many pans of rhubarb crisp as possible and eat it for breakfast, lunch, dinner and snacks until it is all gone. It’s good hot from the oven, at room temperature, or cold. I don’t need ice cream or whipped cream. It stands on its own merits. I love rhubarb crisp.

Rhubarb Plant at the Castle - Cathe Swanson - Rhubarb RecipeIt’s seasonal

Normally, I eat a fairly clean diet relatively low in carbs and high in protein. I eat weird things like coconut oil and apple cider vinegar (not together). All year long, I avoid cakes, candy and other sweets, but during rhubarb season, I eat enough sugar, fat and empty calories to make up for it. And I don’t feel guilty.

At this point, in our new home, I’m dependent on the kindness of my friends, but I am setting up my own patch, and it should be productive in a year or two.  Rhubarb is easy to grow and harvest!


Rhubarb Crisp – the Recipe

My rhubarb crisp recipe came from my friend’s mother. LaVonne assured me it’s not a family secret. LaVonne doesn’t like rhubarb crisp. (That’s why we are such good friends. She doesn’t expect me to give her any of my rhubarb crisp. ) Since I won’t be sharing mine, here’s how you can make your own rhubarb crisp. I’ve adapted it from the original. I’ve even experimented with using part whole wheat flour and reducing the sugar… just don’t.

Harvest rhubarb stalks, cut off the leaves, wash the stalks and chop them into pieces – about 1/3” wide. You will need 3 quarts of chopped rhubarb.

Rhubarb Crisp Recipe - Cathe SwansonHeat the oven to 350*
Grease four 9” square or round cake pans. I use that old-fashioned, much-maligned, trans-fatty Crisco shortening for greasing pans. Butter will scorch.

Put into a large pot:

3 quarts chopped rhubarb
2 1/2 C. White sugar
3 C. Water
3 t. Vanilla
6 T. Cornstarch
Cook this until is it thick and syrupy.

While it is cooking, melt 1 1/2 C. (three sticks!) butter. Put it in a large bowl and stir by hand into crumbles:

3 t, Cinnamon
3 C. Flour
2 1/2 C. Oats
1 1/2 C. Brown sugar
1 1/2 C. White sugar


Put half the crumbs in the greased pans. Pour the sauce over the crumbs and then put the rest of the crumbs on top. Bake for 40 minutes.



I hope you enjoy it as much as I do!

Recipe for Rhubarb Crisp

What is your favorite food weakness?

(It doesn’t have to be a weakness, really. Maybe your very favorite food is green beans!)