A sweet-tart rhubarb filling on top of a crispy oat crust and topped with a delicious cinnamon crumb topping!
The Best Rhubarb Crisp
One of the biggest mistakes we made was starting my son on training wheels when he was little. I know, it sounds crazy, but they actually did more harm than good. Training wheels are designed to help kids learn how to balance. It sounds like a good idea, but it’s actually a terrible one.
If you watch kids with training wheels ride their bike, you’ll notice they quickly adjust to relying on the training wheels so they sway from side to side instead of actually balancing. Then when you take the training wheels off, they are so used to leaning from side to side that they don’t focus on balancing. Which means it takes much longer for them to learn how to ride a bike because they have to retrain their brain to balance instead of relying on their training wheels.
It took my son forever to learn how to ride a bike. He was so used to leaning like he did with training wheels, that he couldn’t get the hang of it. So one day I said the day wasn’t over until he was riding a bike and we put our minds to it. Our driveway is a gradual hill, perfect for learning how to ride a bike. I put him at the top of the hill, told him he can do this, and gently sent him on his way.
It worked! He did it! He was a little wobbly, but kept at it and he finally did it. I was so happy, I’m pretty sure the entire neighborhood saw and heard my victory dance!
Most of us have crutches that we hold onto in our lives. We think it’s safer that way, when really, pushing through the hard to let go of the crutch is what will truly make us happy! Holding on tight to avoid change handicaps us and holds us back from opening our wings. I encourage you to let go of whatever is holding you back!
In the meantime, don’t hold back from making my Mom’s absolutely delicious Rhubarb Crisp! If you love rhubarb, then you’ll like these recipes for Fresh Rhubarb Pie, Rhubarb Bread, Rhubarb Dream Bars, and Rhubarb Breakfast Cake, too!
What You’ll Need:
- 1 cup Flour
- 1 cup Old Fashioned Oats
- 3/4 cup Brown Sugar
- 1 tsp Cinnamon
- 1/2 cup Butter, Softened
- 8 cups Rhubarb, Chopped
- 1 1/2 cups Sugar
- 1 1/2 cups Water
- 3 tbsp Corn Starch
- 1 tsp Vanilla
How to Make Rhubarb Crisp
- Preheat oven to 350 degrees. Spray a 9 x 13 glass pan with non-stick spray and set aside.
- In a medium size bowl, combine 1 cup flour, 1 cup old fashioned oats, 3/4 cup brown sugar, 1 tsp cinnamon, and 1/2 cup softened butter with a fork.
- Press 2/3 of the mixture into the bottom of the pan evenly.
- Chop enough rhubarb to equal 8 cups and pour over the crust.
- In a sauce pan, bring 1 1/2 cups sugar, 1 1/2 cups water, and 3 tbsp corn starch to a boil, stirring constantly. Once it begins to boil and thicken, remove from heat and stir in 1 tsp vanilla.
- Pour sauce over chopped rhubarb.
- Sprinkle remaining crumb mixture over the rhubarb.
- Bake for 35-40 minutes, or until top starts to look golden brown.
More Rhubarb Recipes:
- Rhubarb Cake with Butter Sauce
- Rhubarb Bread
- Fresh Rhubarb Pie
- Rhubarb Dream Bars + VIDEO
- Strawberry Rhubarb Dump Cake
- Rhubarb Cake
- Rhubarb Breakfast Cake
- Strawberry Rhubarb Streusel Cheesecake Bars
- Strawberry Rhubarb Overnight Oats
Rhubarb Crisp
Rhubarb Crisp, a sweet-tart rhubarb filling on top of a crispy oat crust and topped with a delicious cinnamon crumb topping!
Ingredients
- 1 cup Flour
- 1 cup Old Fashioned Oats
- 3/4 cup Brown Sugar
- 1 tsp Cinnamon
- 1/2 cup Butter, Softened
- 8 cups Rhubarb, Chopped
- 1 1/2 cups Sugar
- 1 1/2 cups Water
- 3 tbsp Corn Starch
- 1 tsp Vanilla
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13 glass pan with non-stick spray and set aside.
- In a medium size bowl, combine flour, old fashioned oats, brown sugar, cinnamon, and softened butter with a fork.
- Press 2/3 of the mixture into the bottom of the pan evenly.
- Chop enough rhubarb to equal 8 cups and pour over the crust.
- In a sauce pan, bring sugar, water, and corn starch to a boil, stirring constantly. Once it begins to boil and thicken, remove from heat and stir in vanilla.
- Pour sauce over chopped rhubarb.
- Sprinkle remaining crumb mixture over the rhubarb.
- Bake for 35-40 minutes, or until top starts to look golden brown.
