Slow Cooker Rhubarb Crisp
tart rhubarb topped with a buttery oat topping slow-cooked to perfection!
I swear rhubarb is one of the easiest and most forgiving veggies out there.
Yes, I said veggies.
If you’re like me, you probably thought rhubarb was a fruit, right?
Nope. It’s a veggie. I can’t believe it’s taken me this long to realize that!
But anyhoo… back to rhubarb being forgiving and all that. Well, it would have to be to grow in my garden.
Especially since it’s 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!
Now if you’re fussy like me when it comes to fruit crisps and their crunchy topping. No worries. Obviously, a slow cooker won’t give you the same crunchiness as the oven will, but I do have a tip or two on how to prevent it from turning into a soggy mess.
Just remove the cover of your slow cooker 30 minutes before the crisp is done. Place a piece of paper towel over the top and replace the cover. Any moisture in the slow cooker will be drawn away into the towel! VIOLA!
Slow Cooker Rhubarb Crisp
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
-
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 the slow-cooker lid 30 minutes before done. Place a piece of paper towel over the top of the slow-cooker and replace the cover. Cook for additional 30 minutes.
Do you have any favorite rhubarb recipes? I’d love to hear about them in the comments!
my picks for making this recipe:
I hope you enjoyed today’s recipe for Slow Cooker Rhubarb Crisp!
Here are a few more rhubarb recipes you might enjoy!
Thanks so much for stopping by!
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.
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!
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!
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!
I made this last night. I’ve had various rhubarb crisps over the years and this was not good. The only thing that tasted good was the topping, which wasn’t suppose to be the star of the show. I won’t make this again.
I’m sorry that you didn’t enjoy the recipe, Samantha. Our family loves this crisp but everyone has their own taste. Thanks for stopping by! 🙂