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Rhubarb Raisin Crisp

Martha Dayton of Alexander, New York writes, "In spring, this crisp is the first thing I make with our garden rhubarb. I double the recipe for company."
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    6-8 servings


  • 5 cups sliced fresh or frozen rhubarb
  • 2 tablespoons plus 1/2 cup all-purpose flour, divided
  • 1/2 cup raisins
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup packed brown sugar
  • 1/3 cup quick-cooking oats
  • 1/3 cup cold butter
  • Vanilla ice cream, optional


  • In a large bowl, combine rhubarb and 2 tablespoons flour; transfer to a greased 8-in. square baking dish. Sprinkle with raisins. Combine the sugar, cinnamon and salt; sprinkle over raisins.
  • Combine the brown sugar, oats and remaining flour; cut in butter until crumbly. Sprinkle over top. Bake at 375° for 40-45 minutes or until topping is golden brown. Serve warm with ice cream if desired.
Nutrition Facts
1 each: 309 calories, 8g fat (5g saturated fat), 20mg cholesterol, 164mg sodium, 59g carbohydrate (46g sugars, 2g fiber), 3g protein.

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