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Saturday, May 18, 2019

Cinnamon Rhubarb Crisp

When Spring rolls around, it's rhubarb season!
This tart, sweet crisp is easy and delicious.

cinnamon rhubarb crisp

I want to thank everyone for entering my Mother's Day Giveaway...it was a great turnout!  The lucky winner's package was shipped out today.  Time for a bit of pampering Mama.

Well, what's been happening around here? LOTS.  Our lives are currently consumed by ball games.  Three kids on three teams.  We spend every night at the ball park this past week, minus Friday.  It was weird to be home!

It did allow me to cook {burgers on the grill, this potato salad, baked beans, bacon wrapped grilled asparagus and this rhubarb dessert I'm showcasing today}.  It was a feast for the ages!  It was nice to be home from after school until bedtime and not running in the door at 8:30 at night.  We ate a relaxing dinner, watched the Cubs on TV and just lounged around.

cinnamon rhubarb crisp

A good friend of mine told me to come over and cut as much rhubarb as I wanted....so guess what? I did.  Actually I need to go get more.

Do you have rhubarb where you live?  I know some people might be reading right now wondering what in the heck I'm talking about.  Well, it's a perennial plant and shockingly back in the day {like way back in the day} it was used for medicinal purposes.  The large triangular leaves are inedible {don't eat!} and while most people cook and bake with it "as a fruit" it is really a vegetable.

The stalks, which resemble celery, are SUPER TART and a bit bitter before being cooked down.  Just ask my 9 year old son who took a big 'ol bite and found out the hard way.  It was a proud moment.

cinnamon rhubarb crisp

Every year I also make one of our other favorite rhubarb sweet treats, my Rhubarb Custard Dessert, but I was lacking a couple of the ingredients, so I quickly just said, why not a crisp?

Any kind of fruit crisp is beyond easy.  Fruit on the bottom sweetened with a bit of sugar and spices, then topped with pantry ingredients for a crunchy top layer {flour, oats, sugar, spices, butter}.  I go a bit heavy on the crisp topping, it's just my style, but feel free to scale back a bit if you want.

I have no idea why you would want to do that, but I've given up trying to please all my readers preferences.

cinnamon rhubarb crisp

This bakes up quick and will make your house smell incredible!  When my kids walked in the door from school they immediately asked what I made.  And oh the tortue of having to wait until AFTER ball games to try some.

I'm pretty much the worst Mom ever.

Now, if you can't find rhubarb in the grocery store, start asking around.  You'd be surprised how many people have it in their backyard and are willing to give it away.  It comes back every year and there is always an abundance of it.

Tag me on social media if you make this!  I'd love to spread the love with my followers.

Cinnamon Rhubarb Crisp

Yield: 8-10
prep time: 10 Mcook time: 40 Mtotal time: 50 M
A delicious, easy rhubarb crisp for when it is in season! Sweet, tart rhubarb topped with a crunchy, salty crumble...it's just the best, especially when served with vanila ice cream.


  • 4 cups rhubarb, chopped
  • 3/4 cup + an add'l 1/2 cup sugar
  • 3 T cornstarch
  • 1 cup old-fashioned oats
  • 1/2 cup flour
  • 2 t cinnamon
  • 1/3 cup brown sugar
  • 1/2 cup butter, melted


How to cook Cinnamon Rhubarb Crisp

  1. Preheat the oven to 350 degrees and lightly grease a 9x13 baking pan.
  2. In a bowl toss and combine the rhubarb, cornstarch, cinnamon and 3/4 cup of sugar.  Lay this mixture into the bottom of the pan.
  3. In the same bowl combine the oatmeal, 1/2 cup sugar, brown sugar, flour and melted butter.  Spread this crumble mixture over the rhubarb.
  4. Bake for 40 minutes uncovered, it will be golden and crispy. 
  5. Allow to sit for 10-15 minutes before serving.
  6. Top with vanilla ice cream or whipped topping.
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Created using The Recipes Generator

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