Julie’s Rhubarb Crisp

I went to graduate school at the University of Wisconsin, Madison. I met a wonderful woman named Julie. Julie introduced me to rhubarb crisp. Here’s Julie’s recipe with a few tweaks for my taste.

Ok, for all you rhubarb purist out there please don’t pass-out, I use two cups of sugar. Yes, I prefer mine’s sweet. For you purist, most of the recipes that I have found call for ¼ to ½ cup sugar. By the way, I do cut the sweetness with vanilla ice cream


  • Crisp topping
  • 1/2 cup Rolled Oats-not instant
  • 12 tablespoons Butter- cut into pieces
  • 1/4 teaspoon Nutmeg
  • 1/2 teaspoon Cinnamon
  • 1 cup English Walnuts- Optional I love nuts in any crips topping
  • 1 cup Brown Sugar
  • 1 cup Flour
  • Rhubarb Filling
  • 6 cups Chopped Rhubarb -this is a rough chop
  • 2 cups White Sugar
  • 1/4 cup Corn Starch
  • Juice from 1/2 orange
  • 1/2 teaspoon orange zest
  • 1 teaspoon Vanilla Extract


  1. Preheat Oven to 375F
  2. Mix all ingredients for Crisp Topping in a food processor and hit pulse approximately 10 times. let sit
  3. In a large bowl add chopped rhubarb and the rest of the filling ingredients and mix
  4. Pour rhubarb mixture into a 11X9 buttered baking dish
  5. Top rhubarb filling with crisp mixture-spread evenly
  6. Place dish in oven and bake for approximately 40 minutes.
  7. Allow to cool and serve with vanilla ice cream
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1 Comment

  • Reply Ella December 13, 2016 at 4:35 pm

    Stay with this guys, you’re heilpng a lot of people.

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