Rhubarb Crisp

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  • 4 cups rhubarb, diced
  • 1 3/4 cup sugar
  • 3-4 Tbsp. cornstarch
  • 1 tsp. vanilla
  • 1 strawberry or cherry gelatin (3oz. size)
  • 1 1/2 cup oatmeal
  • 1 1/2 cup flour
  • 1 cup brown sugar
  • 1/2 tsp. baking soda
  • 1 cup melted margarine


Cook first ingredients in saucepan on low til thickens. Mix second set of ingredients in bowl. Place 1/2 mixture on bottom of 9x13 inch pan and pat down. Pour rhubarb mixture over this. Place second 1/2 dry ingredients over rhubarb. Bake at 350 degrees F for 30 minutes.

By Robin from Washington, IA

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June 30, 2011
This is an easy recipe. It tastes good, and you can modify to your taste. Rhubarb is actually a perennial vegetable, not a fruit. Most people are not aware of this, so you can have some fun with it.


  • 8 cups chopped rhubarb (roughly 10-12 good sized stalks), chopped to your preference of size 1/2 - 1 inch.
  • 1/2 cup granulated sugar
  • 1 small box of Jello gelatin, any flavor you like
  • 1 stick of butter or margarine, softened
  • 1 box of yellow cake mix
  • Fun spices of choice: cinnamon, almond extract, chopped nuts, cherry or apple pie filling


- Use a glass 13 x 9 inch pan or 2 deep dish glass pie pans. The acid in rhubarb may corrode other type pans.

Preheat oven to 400 degrees F.

Pace chopped rhubarb into glass baking dish. Mix sugar and jello and sprinkle on top of rhubarb.

In mixing bowl cut butter into dry cake mix then sprinkle on top of rhubarb.

Bake about 40-45 minutes till bubbling and crust is browned, then remove and cool.

Note: You can add 1/2 cup chopped walnuts to cake mix. You can also use another flavor of cake mix if you like. Add some cinnamon to it too, that the fun of this recipe. You can adjust the sugar to taste up to about 1 cup, but then it might be too sweet.


Servings: 6-8
Prep Time: 1 Hour
Cooking Time: 40 Minutes

Source: Part of this old recipe is from a girlfriend combined with recipe off the net.

By iren from USA

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December 28, 2009


  • 8 cups sliced fresh rhubarb (could use 2 16 oz. packages of frozen)
  • 1 cup sugar
  • 1 3-oz. package raspberry flavored gelatin
  • 2/3 cup all purpose flour
  • 2/3 cup rolled oats
  • 1/2 cup brown sugar
  • 1 tsp. ground cinnamon
  • 3 Tbsp. cooking oil
  • vanilla frozen yogurt (optional)


Spread the rhubarb in a 2 quart rectangular baking dish. Sprinkle evenly with sugar and raspberry gelatin. Set aside. In a medium bowl, stir together flour, oats, brown sugar, and cinnamon. Add oil and stir until mixture is moistened and crumbly. Sprinkle oat mixture over fruit. Bake uncovered at 375 degrees F for 50 minutes (if using frozen rhubarb, bake 60 minutes) until topping is slightly brown. Serve warm topped with frozen yogurt. 8 Servings.


By Sandy from Graettinger, IA

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May 22, 2009


  • 4 cups rhubarb, diced
  • 1 cup sugar
  • 1/4 cup flour
  • 1/2 tsp. cinnamon
  • 1/4-1/2 cup water
  • 1 cup flour
  • 1/2 cup oatmeal
  • 1 cup brown sugar
  • 1/2 cup butter or margarine


In a 8 inch microwave safe baking dish, mix the rhubarb, sugar, 1 cup flour, cinnamon and water together. Cover with plastic wrap and microwave, on high, 3 minutes. Mix the 1/4 cup flour, oatmeal, brown sugar and butter together and crumble it on top of the cooked rhubarb. Microwave, on high, for 8 minutes.

By Robin from Washington, IA

Comment Was this helpful? Yes
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