I just love this time of year. The grass is green, my flower garden is in bloom and small tomatoes and tiny squash are on the vines in my vegetable garden. The boats and kayaks are floating by on the lake and my rhubarb is tall and ready to harvest. We just love rhubarb crisp at my home. I have a favorite recipe that my mother always made for our family when I was a kid.  I love to experiment in my kitchen and have made a couple of minor changes to this recipe such as adding ground flaxseed to the oatmeal topping which will boost the fiber content of the recipe. Since I am using the sweeter strawberry rhubarb, I am also cutting back on the sugar in my recipe. Jim, my husband is my official recipe tester in my kitchen and he gave this recipe the green light and said go for it!

Rhubarb Crisp

Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
  • 6 cups raw diced rhubarb
  • 2 eggs, beaten
  • 1 tsp cinnamon
  • 2 TB all purpose flour
  • ½ cup sugar
  • Topping: ¼ ground flaxseed, ½ cup packed brown sugar, 1 tsp cinnamon, ¼ cup butter or coconut oil, ¼ cup all purpose flour, ½ cup old fashioned oatmeal
  1. Combine beaten eggs, ½ cup of white sugar, 1 tsp cinnamon and 2 TB flour together in a large bowl and beat well until combined. Fold in rhubarb. Place rhubarb mixture in a well greased 9 x 9 inch square pan. Add ground flaxseed, brown sugar, cinnamon, flour and oatmeal in a small bowl and stir together until combined. Add soft butter or coconut oil and cut in with a fork. Sprinkle the topping on the rhubarb mixture in the pan. Place in a preheated 350 degrees F. oven and bake for 40-45 minutes until the top is golden brown. Remove from oven and cool before serving. Serve with vanilla ice cream or whipped cream if desired.
You may count as 1.5 carbohydrate choices per serving on a carbohydrate controlled meal plan.

If desired, use a gluten free flour to make this recipe gluten free.

Information in this food blog is not intended to provide medical advice. Contact your personal health care provider for individual medical or nutritional recommendations.
Nutrition Information
Serving size: 1/12 recipe Calories: 160 Fat: 6 grams Saturated fat: 3 grams Trans fat: 0 grams Carbohydrates: 24 grams Sodium: 44 mg Fiber: 3 grams Protein: 3 grams Cholesterol: 41 mg


Rhubarb growing in my garden.

We enjoyed the rhubarb crisp so much that I made another pan of it the following week I also like to bake rhubarb quick bread and muffins during rhubarb season. My sister baked a delicious gluten free rhubarb birthday cake for my niece Melissa recently and Melissa’s sister made a paleo rhubarb ice cream to top our cake with.

Coffee and Dessert served in my vintage coffee set

My favorite serving dishes are some of the beautiful china that I inherited from my mother and grandmother. Instead of letting them collect dust in my china cabinet, I get them out to use when entertaining and for my Vintage Nutrition Kitchen food blog photos.

Rhubarb Crisp