If you need a gooey tart delicious Crock-Pot Rhubarb Crisp, this recipe will be perfect. It is a great summertime tradition for those that love rhubarb!
Slow Cooker Rhubarb Crisp
Fresh rhubarb is a spring season treat for many people when it is available straight from your garden. The tart stems of the rhubarb plant are often used to make all sorts of desserts, jams and jellies.
If you don’t grow rhubarb in your own garden (and I think you should because it is an easy perennial to grow!) then you should be able to find it in your local produce section in the spring/early summer months in most of the U.S. Some stores even carry it year-around because rhubarb is sometimes grown in a hot house making it available any time of the year.
And if you really cannot find fresh rhubarb, frozen rhubarb works just as well. Just thaw it first before starting this recipe!
This rhubarb crisp is quite simple to make in your slow cooker and I hope you give it a try!
BTW – check out our Crock-Pot Strawberry Rhubarb Crisp recipe for a popular flavor twist!
Special Diets
Crock-Pot Rhubarb Crisp Recipe
Equipment
- 6 Quart Crock-Pot or larger
Ingredients
- 1 cup All-Purpose Flour
- ¾ cup Rolled Oats
- 1 cup Brown Sugar (light or dark)
- ½ cup Butter (melted)
- 1 teaspoon Ground Cinnamon
- 4 cups Rhubarb (cut into 1 inch chunks)
- 1 cup Granulated Sugar
- 2 tablespoons Cornstarch
- 1 cup Water
- 1 teaspoon Lemon Extract
Instructions
- You will need a 6 quart or larger oval slow cooker.
- Line crock-pot with Reynolds Pan lining Parchment Paper (you will need to be able to pull it back out so it can be tall and will not be completely flat on crock).
- Mix flour, oats, brown sugar, margarine, and cinnamon.
- Press half of mixture into bottom crock.
- Add rhubarb pieces.
- Combine sugar, cornstarch, water, and lemon extract in small sauce pan.
- Cook until thick and clear, stirring constantly (I had to put it on high to get it to achieve this).
- Pour over rhubarb.
- Sprinkle remaining flour mixture on top.
- Place folded paper towel on top in between lid and crock and then insert a fork or similar utensil in between.
- Cook on LOW 4 hours.
- Then bake on HIGH for approximately 45 minutes.
- If it looks done remove from the heating element of crock if possible and let sit until cool.
- I then pulled it out of Crock via the parchment paper and carefully just put it, parchment paper and all, into another dish that it will fit into like a 9 by 13 pan.
- If you want to serve warm, I would just let it cool off enough that your able to safely pull it out of the crock pot, if your not concerned..then wait till it cools completely.
- Once you are done cooling it, it should be placed in the fridge or it gets too gooey.
- Serve with whipped cream or vanilla ice cream if desired.
- Enjoy!
Awwww Sarah you just about had me crying over here! What a touching tribute to two special sounding women. And a great recipe too! Happy Mother’s Day!
Tara
Hi! This recipe looks delicious! Could you explain to me what you mean by (and the reasoning behind) the paper towel and the fork? Thanks!
Crock-Pots make a lot of condensation and steam, which normally is good, because it keeps the food from getting dry. However when your making a bread, or dessert, often condensation is your worst enemy. That water will drip down onto what your making, leaving it a ball of goop instead of your desired texture. When you lay a row of paper towels across the Crock-Pot top the paper towels soak up the condensation. The fork or similar object that is left in between the lid and crock helps steam slowly escape, which again helps with the condensation issue.
Brilliant.
does the fork go on top or under the paper towel? and is the paper towel sticking out of the edges of the lid?
thanks
Hi Tina, to vent the slow cooker for baking I put the paper towels between the lid and the stoneware insert, usually a little paper towel sticks out around the edges. And then the fork goes under the paper towel. Hope that helps!