Stoney’s Famous Rhubarb Crisp
Total TimePrep: 10 min. Bake: 40 min.
- 1 cup sugar
- 3/4 cup all-purpose flour, divided
- 3/4 teaspoon ground cinnamon
- 4 cups chopped fresh or frozen rhubarb
- 3/4 cup packed brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup butter, melted
- In a bowl, combine sugar, 1 tablespoon flour and cinnamon. Add rhubarb; toss. Place in a greased 13-in. x 9-in. baking dish. In a bowl, combine brown sugar, baking powder, baking soda and remaining flour; stir in butter. Sprinkle over rhubarb. Bake at 350° for 40 minutes or until rhubarb is tender.
Nutrition Facts1 piece: 198 calories, 5g fat (3g saturated fat), 14mg cholesterol, 128mg sodium, 38g carbohydrate (31g sugars, 1g fiber), 1g protein.
May 6, 2020
I always use at least 6 heaping cups of rhubarb and make twice the amount for the topping. Everyone has loved this recipe for years. Can't wait for the fresh rhubarb to be ready!
Jul 3, 2017
This recipe has been a favorite of our family of 8 since it was first published in TOH in 1994! One of our younger kids came home this weekend & asked me to make it! Fortunately, I still have rhubarb in the freezer, so I can satisfy his request! The first time I made it, my sister-in-law came over to visit (a rare occasion), & promptly ate 2/3 of the pan!! She said it was the best she'd ever had!
Jun 4, 2017
Very good. I used six cups of rhubarb and added a cup of oats to the topping. Great flavor. Best I have made.
Jul 26, 2015
Quick, easy, and absolutely delicious! The best thing is all the ingredients are ones I always have on hand! So many recipes I can't make until I've made a trip to town. The first time I made it I did just as the recipe says. Very good, but the rhubarb cooks down and it is very thin. The second time I doubled all ingredients except sugar. Turned out just as delicious as the first time but was way thicker. I will be making this recipe whenever I want rhubarb! Very yummy with vanilla ice cream!
Jan 30, 2015
This has been our family favourite since it was published in Taste of Home 1994.
May 13, 2014
I've been making this since it first appeared as a restaurant recipe request. I also think it better suited to a 7 x11 pan than 9 x13. It is good out of the pan but also looks fancy layered with whipped topping in a sundae glass.
Jun 21, 2013
Harvested a TON of rhubarb and wanted something easy. Ran across this online recipe ..threw it together z(doubled it and added oatmeal to the topping) and it got RAVES!! Will make it again for our big family gathering
May 5, 2011
This was delicious! But better suited for an 11x7 baking dish, not a 13x9 one.~ Theresa
May 8, 2010
Very simple to make and delicious. But there is no way that this recipe will serve 10-12 people, especially if served in a sundae dish. I would guess that you could get 6-8 servings from recipe.
Feb 6, 2010
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