April 6, 2010

rhubarb crisp

Spring is springing like crazy around here. Trees are cautiously budding, and despite quite a few twenty degree mornings, many of my perennials are poking their little heads up in a very brave way. When I noticed my rhubarb was making an appearance, it reminded me that there is a box in the bottom of my freezer full of beautifully packaged, pre-measured, recipe sized bags of the tart little treat, just waiting to be made into all kinds of wonderfulness. Unfortunately, along with the many similarly beautiful packages of pie cherries and marionberries, they have suffered the out of sight, out of mind fate that often befalls the occupants of a large chest freezer.

It's time to make some room in the old Kenmore.

One of my very favorite rhubarb recipes also happens to be the easiest to make. In no time at all, you can have a pan of sweet/tart bubbly goodness, just begging for a scoop of ice cream to make it's life's work complete.

(Please ignore the over sized sprig of pineapple mint. My food styling skills are still in their infancy.)

Rhubarb Crisp

1 1/2 C flour
1 1/2 C old fashioned oats
1 1/2 C brown sugar
1 1/2 tsp cinnamon
3/4 C melted butter

Press half of this mixture in the bottom of an ungreased 9x13 pan.

In a medium sauce pan combine the following ingredients...

1 1/4 C sugar
3 Tbs corn starch - whisk together with sugar, then add...
1 1/4 C water

Cook until clear and thickened, stirring constantly.
Remove from heat, and stir in...

7 cups of chopped rhubarb.

Place rhubarb and sauce over your base, and sprinkle remaining oatmeal mixture over the top.

Bake for 45 minutes at 350*.

I serve it very warm with a scoop of vanilla ice cream.

I like mine pretty sweet, but if you prefer a bit more pucker power, you could just drizzle a bit of cream over the top. My sister-in-law uses less sugar in the crumble mixture, so you can play with the recipe a bit depending on your sweet/sour preferences.

If I'm making this just for my family, I usually make half of the recipe and bake it in an 8x8 pan. The only hitch with that scenario is the effort involved in dividing 3/4 cup in half. Math is not my friend.

I still have a pretty good supply in my freezer, so if you have a great rhubarb recipe, I would love to hear about it.

Have a great day!


  1. Oh YUM! Can't wait for summer for more crispy goodness in the kitchen.

    The Blue Ridge Gal

  2. I have never made nor tasted rhubarb crisp - and I am seriously thinking I just may have to try it. That sounds yummy!!

  3. I have never made or tasted rhubarb of any fashion! I have been slightly frightened of it. Did I read somehwere that raw rhubarb is poisonous???

  4. I'll have to admit I've always had rhubarb categorized along with that blow fish you have to have a license to cook. I see anyone who has the ability to conquer this veggie as a true culinary viking! Yes, I said viking! I know one day the curiosity will get the best of me, and I'll have the courage to face fear right in the face and say, "I'll have mine with ice cream on the side!"

  5. Rhubarb is my favorite...love it in pies too :D

  6. I've never really cared for rhubarb. My parents have some plants on their farm, and I always thought they were so weird! But now I am crazy-hungry for a peach crisp...YUM!

  7. We grew rhubarb in our backyard when I was growing up and my mom would make the best rhubarb bread and rhubarb pie. This recipe sounds delicious!


  8. The Best Rhubarb Pie Ever - [from my mom]
    I cannot bear to use our rhubarb for anything else - because then I know I've MISSED making and eating a rhubarb pie! [But I might just try your recipe! LOL]


    2- 9" pie crusts
    3 c. rhubarb, cut in 1" pieces
    2 eggs, beaten
    2 T. milk
    1&1/2 cups sugar
    3 T. flour
    1/4 tsp. salt
    1/4 tsp. nutmeg

    Line 9" pie plate w/ one crust. In bowl, combine rhubarb, beaten eggs, milk, sugar, flour, salt & nutmeg. Mix to coat rhubarb. Pour into unbaked shell & cover w/ second crust. Poke holes for steam & bake uncovered @400F for 50-60 min. Depending on your oven, you may need to cover crust so it does not burn.

    NOTE: As I harvest rhubarb, I cut into 1" pieces, and put 3 c. in each bag to freeze for pies. Then, when I'm ready to bake a pie, I remove rhubarb from freezer & don't even wait for it to thaw...the pieces will break apart as you mix. Just bake as above, and it comes out of the oven great!

  9. What if I don't like rhubarb or just assume I don't like rhubarb because I refuse to try? Can I substitute something else?

  10. p.s. to my recipe. Perhaps it was inaccurate to say "comes out of the oven great." As this is custard pie, WE don't eat it warm because of the egg-y flavor. We wait until it comes to room temperature. Just so you are aware... ;-)

  11. I love rhubarb and lemon deserts...here is a recipe I just love and hope you try it out.

    1 pkg. yellow cake mix
    4 cups chopped fresh or frozen rhubarb
    1 cup sugar
    1 cup whipping cream
    Whipped cream and fresh mint, optioanl (i never use these)

    prepare cake mix as directed and pour into a greased 9x13 in. pan. Sprinkle with rhubarb and sugar. Slowly pour cream over the top. Bake at 350 for 40-45 minutes or until golden brown. Cool for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refridgerate leftovers. Michelle from Canada.

  12. My husband loves rhubarb! Thanks so much for a new recipe to try.

  13. Yummmmmy!

    You are tempting me and my diet. But what a delightfully yummy way to slide a little bit!

  14. I hanker for rhubarb. I need to grow some. We had a couple of bunches when I was growing up and my brother and I would snap a stalk off and suck on it all afternoon, so I'm hoping that what I just read about raw rhubarb being poisonous is a rural legend...

    Your crisp sounds fantastic. I've been trying to find a nice way to break this news: I'd take a crisp or a cobbler or a fruit pie over a cupcake most days of the week.....

    What does this mean for my future in the guild?

    ps- Pineapple mint? You have this growing right now? Must know more.

  15. Shan, I'd like to be a member of the cobbler guild. Benny, I think that looks fabulous! You've just reminded me of the cherries and rhubarb in my own freezer!

  16. First of all....laughing out loud over the math problems presented by halving the recipe. I go with the looks like 1/2 method aka...eye balling it.

    I have also tried the recipe from the Canadian gal...cake mix-rhubarb and cream. It is to die for. Especially warm!

    My son says that Spring is not spring until he comes home to find a rhubarb dessert on the counter and the freezer full of rhubarb jam. He and his friends think of it as a passage rite of spring.

  17. Oh my gosh, I am SO going to make Rhubarb Crisp the moment I FINALLy get my new kitchen up and running!! Only a few more days and I can bake again! YEH!
    Thanks for the recipe. I love rhubarb! YUMO!

  18. Last Spring I posted one of my favorites, rhubarb punch. The recipe calls for Sprite or 7up but sometimes I add Prosecco. Yummy!


  19. I have that plate, I love that plate, the rhubarb crisp looks good too:)

  20. You're crazy ridiculously amazing...and I think I just found a new role model!

  21. Half of 3/4 is 3/8....or use your 1/4 cup measure one and a half time....your welcome.

  22. Only the Rhubarb leaves are poisonous, the stems are good to eat.
    I love strawberry rhubarb jam, it really stretches your strawberries and I like it better than plain strawberry jam.
    Rhubarb bread is wonderful too. I'm getting ready to make this crisp with the last of my rhubarb in the freezer. Thanks for the recipe.