rhubarb crisp

Rhubarb Crisp

This was a busy weekend and I have a busy start to the week too. House guests, dinners, playdates.  Lots of cooking and baking going on these past few days. Preserving the garden bounty, feeding throngs of people around my too small dinner table, trying to use up the last bit of frozen/canned food from last summer. All this commotion  makes me happy. I love having a house full of friends and family.

So, since I am short on time, I leave you with this recipe. One I was not sold on when I made it nor when it came out of the oven, but I have nonetheless decided to share because of how AMAZING it was once it was in the fridge for a day. Plus, it helped me use up the rhubarb one of Nathan’s coworkers had gifted us.

rhubarb crisp

Delish. Just don’t judge it on how it tastes when it first comes out of the oven.

Rhubarb Crisp

3 cups chopped rhubarb
1 cup white sugar
3/4 cup rolled oats
1 teaspoon all-purpose flour
1 teaspoon ground cinnamon
3/4 cup brown sugar
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter, softened

rhubarb crisp

Preheat oven to 350 degrees F  and lightly grease a 2 quart baking dish. In a large bowl, combine rhubarb, sugar, oats, 1 teaspoon flour, cinnamon and brown sugar. Stir until well combined and pour into prepared baking dish. In small bowl, stir together 3/4 cup flour, baking soda and salt. Blend in butter until all flour is incorporated. Sprinkle over rhubarb mixture. Bake 30 minutes, or until rhubarb is tender. Serve with whipped cream.

rhubarb crisp

One thought on “Rhubarb Crisp”

  1. I made this yesterday with blackberries. I subbed sucanat for the white sugar, wheat flour for the all purpose and left out the brown sugar. It was so yummy I’m making it again today! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *