I was looking for some ‘baking inspiration‘ and my mom remembered she had some rhubarb frozen from my grandma’s garden. With spring on the horizon it was time to use up what was stored away for days exactly like today. Wow. It sounded delicious, but what could I make?

I researched the internet for recipes and I found one with great potential. With some minor adjustments, based on the reviews (thank goodness for reviews! A must read when available [you might as well learn from other’s mistakes to prevent some of your own]) the recipe turned out great! All I need to do now is serve with a huge scoop of vanilla ice cream! YUM!

Rhubarb Crisp

– 1lb fresh rhubarb, cut into 3/4in pieces (aka… 4 cups … oh and mine was fresh.. but frozen)

– 3/4 cup sugar

– 1 1/4 cup AP flower

– 1 tsp Cinnamon

– 3/4 cup packed brown sugar

– 1/2 cup old-fashion rolled oats

– 1/2 cup unsalted butter (aka…1 stick), melted…but cool

Combine rhubarb with sugar, 1/4 cup flour and cinnamon (and I added a couple drops of red food coloring – makes it look brighter) and transfer to a 8X8 inch pan.

In a bowl combine remaining 1 cup flour, brown sugar, rolled oats and butter. Mix well. Sprinkle over rhubarb mixture and bake 35 mins until top is golden and rhubarb tender. Serve warm with a big scoop of vanilla ice cream.

Posted By at 8:42 PM
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Comments

  • Tracey at

    So I know it’s been awhile since you first posted this but I just found it on pinterest and I noticed that you didn’t say what size dish or how hot the oven should be. I just wanted to let you know in case you get more people from pinterest. I tried making it in my 8×11 glass dish and there was not really enough topping to cover it before it went in the oven at 350, but 35 minutes was not nearly enough time to cook it. After 55 minutes it smelled fantastic, was golden brown and very much like a very slim loaf with rhubarb in it. Very yummy though. 🙂 Cheers.

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