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Rhubarb Crisp


2 C quick oatmeal
1/2 C flour
1/2 C butter
3/4 C brown sugar
4 cups chopped rhubarb
1 C water
1 C sugar
1 Tbsp corn starch
2 Tbsp cinnamon


This is a recipe passed down from my husband’s grandma. It is a very sweet treat and would satisfy the strongest sweet tooth out there. This recipe fits well in a 8 by 11.5 pan but could be doubled if you are wanting to make a bigger serving!

Mix together the oatmeal, flour, butter and brown sugar to make the crumble. Put 2/3 of this mixture in the bottom of your pan. Mix your water, sugar, corn starch, and cinnamon in a pan and cook until it has thickened.

Spread your chopped rhubarb over the oatmeal crumble. Pour the sugar/water liquid over the rhubarb pieces and then spread the rest of your crumble on top. Bake for an hour and 15 minutes at 350 degrees or until it is browned and bubbly.