I swear rhubarb is one of the easiest and most forgiving veggies out there.

They have to be to grow in my garden.

Especially since its one of those plants that I pretty much ignored throughout the year.

Except, of course, this time of year!

When the stalks are most abundant and at their juiciest best!

There is something about these tart little stalks that says ‘Summer is on its way!’

And I just couldn’t wait to pick some and whip up a batch of good ole fashioned rhubarb crisp.

I’ve used the same recipe for years, but today I made one minor change.

The weather has been so beautiful, and I really didn’t want to sit inside watching the clock for the crisp to bake in the oven, so…..

I put it all in the slow cooker.

Now that’s what I call easy-peasy!

It took just long enough(3 hours) for me to get a ton of yard work done.

And what a reward for all my hard work!

YUM! You can bet I savored every bite!

Here’s the recipe!

Enjoy!

Slow Cooker Rhubarb Crisp

A tangy rhubarb treat with a crunchy topping.
Course Dessert
Keyword rhubarb
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8

Ingredients

Filling

  • 4 cups rhubarb diced
  • 1 cup white sugar
  • 1/4 cup all purpose flour
  • 1 tsp cinnamon

Topping

  • 1 cup all purpose flour
  • 1 cup light brown sugar
  • 1/2 cup old fashioned oats
  • 1/2 cup butter
  • 1/2 tsp nutmeg

Instructions

  1. Grease inside of slow cooker with butter or cooking spray. Combine filling ingredients and pour into slow cooker. Combine topping ingredients in a large mixing bowl until crumbly. Sprinkle over the rhubarb mixture. Set slow cooker on low and cook for 2 1/2 hours. ***TIP: To make topping crispier, remove slow cooker lid 30 minutes before done. Place a piece of paper towel over the top of slow cooker and replace the cover. Cook for additional 30 minutes.

Do you have any favorite rhubarb recipes?

Share in the comments below, or email me at cdloken@gmail.com

Blessings and hugs,

4 thoughts on “Slow Cooker Rhubarb Crisp”

  1. Love that you added oats, I’ve switched to using oat flour a couple years ago and really love the flavor it welcomes especially with baked treats. This looks tasty rubarb is so good cooked and served warm. We had it growing in our garden as a kid and loved all the fun things we made, sometimes I eve ate it raw after dipping the stalk in sugar. You know when nobody was looking.

    1. LOL! I’m not sure I could eat it raw, Carole, but my hubby does and he loves it! (And with no sugar!) I am a HUGE oatmeal lover though, especially when baking crisps. It adds that perfect amount of crunch! YUM!

  2. What a great crop of Rhubarb! I usually end up buying some at the farmers market and we love to make pie and crisps with it. However, it never occurred to me to try it in a slow cooker. I definitely want to try this. Thanks!

    1. We had an amazing crop of rhubarb this year, Patti! I even made some jam and ended up having to give some away! I’ve never made crisp in the slow cooker myself until now, but I will definitely be making more of them now! So easy! Hope you enjoy the recipe!

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