Rhubarb Crisp

We had the best neighbors growing up.  Orville and Elsie were an elderly couple and they loved my brother and I like grandchildren.  We often went through the fence that separated the two properties and into their back door to go see what they were doing.  We would do many things, like make and eat sweet garlic pickles and smell like garlic for two days, we'd eat saltine crackers with butter and home made grape jelly and watch Friday night shows, we'd also make freezer oatmeal cookies and try to not eat too much dough.  

One thing that will always remind me of those days is Rhubarb crisp.  I don't remember ever making Rhubarb Crisp with Orville and Elsie, but they always grew a bunch of rhubarb and they would send us home with some.  It was my mom that made Rhubarb Crisp and I'm happy to report that it was as good today as it was back then.


  • 2lbs fresh rhubarb
  • 3/4c white sugar
  • 1 tbl corn starch
  • 1 1/2c oatmeal - quick or old fashioned
  • 3/4c packed brown sugar
  • 3/4c butter (1 1/2 sticks) - melted
  • 1/2c flour
  • 1 1/2tsp cinnamon


Pre-heat oven to 350 degrees

Rinse rhubarb and slice.  Should measure about 5 cups.

Add rhubarb, white sugar, and corn starch into a large bowl.  Toss until evenly coated and pour into a 9x13 pan.

Add oatmeal, packed brown sugar, cinnamon, flour and butter into a medium mixing bowl.  Mix until all ingredients are evenly distributed.  Pour mixture over rhubarb evenly.

Bake at 350 degrees for 45 minutes.  Serve warm, some like it with ice cream.