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Crock-Pot Rhubarb Crisp Recipe
Servings Prep Time
8people 15minutes
Cook Time
4hours on LOW + 45 minutes on HIGH
Servings Prep Time
8people 15minutes
Cook Time
4hours on LOW + 45 minutes on HIGH
  1. You will need a 6 quart or larger oval slow cooker.
  2. 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).
  3. Mix flour, oats, brown sugar, margarine, and cinnamon.
  4. Press half of mixture into bottom crock.
  5. Add rhubarb pieces.
  6. Combine sugar, cornstarch, water, and lemon extract in small sauce pan.
  7. Cook until thick and clear, stirring constantly (I had to put it on high to get it to achieve this).
  8. Pour over rhubarb.
  9. Sprinkle remaining flour mixture on top.
  10. Place folded paper towel on top in between lid and crock and then insert a fork or similar utensil in between.
  11. Cook on LOW 4 hours.
  12. Then bake on HIGH for approximately 45 minutes.
  13. If it looks done remove from the heating element of crock if possible and let sit until cool.
  14. 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.
  15. 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.
  16. Once you are done cooling it, it should be placed in the fridge or it gets too gooey.
  17. Serve with cool whip or ice cream.
Nutrition Information
Nutrition Facts
Crock-Pot Rhubarb Crisp Recipe
Amount Per Serving
Calories 550 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 32mg 11%
Sodium 7mg 0%
Potassium 463mg 13%
Total Carbohydrates 105g 35%
Dietary Fiber 6g 24%
Sugars 61g
Protein 7g 14%
Vitamin A 9%
Vitamin C 16%
Calcium 10%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.