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| Rhubarb Crisp - Hot out of the oven! |
It’s rhubarb
season! This Food Friday post is an old
family recipe for Rhubarb Crisp. It is colorful and oh, so tasty! The crumb topping
works well for apple or cherry crisp, but rhubarb is my favorite! Bake up a pan
of this sweet and tart dessert tonight!
Rhubarb Crisp
Crumb
Topping
1 Cup sifted
flour¾ Cup rolled oats
1 Cup brown sugar
1 tsp cinnamon
½ Cup melted butter
Combine dry
ingredients. Pour melted butter over dry ingredients and stir until texture is
uniform. Set aside.
Fruit Filling
4 Cups diced
rhubarb1 Cup sugar
2 Tbs cornstarch
1 Cup water
1tsp vanilla
Place
rhubarb in an 8x8 inch baking pan. Combine sugar, cornstarch and water in a
saucepan. Heat and stir until thick and
bubbly. Remove from heat and stir in vanilla.
Pour over rhubarb. Top with crumb
topping. Bake at 350◦ for one hour. Serve warm as is or top with vanilla ice
cream or whipped cream. Yum!
This recipe can easily be doubled for larger crowds.
Question: Do you have a recipe to share? Comment below.
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That looks amazing! I'm picking rhubarb and I'll definitely try it this weekend. My favorite rhubarb recipe is Rhubarb Custard Pie. Simply put 3C of chopped rhubarb in the bottom of a pie crust, blend together 3 eggs, 1C of sugar, 2T flour and 1T melted butter, pour on top of rhubarb and bake for 1 hour at 375. Works great with frozen rhubarb later in the year too. Happy running. :)
ReplyDeleteThank you! My mother used to make rhubarb custard pie with meringue topping. I loved it.
DeleteAlso - I checked out your blog. Very cool!
Thanks for stopping by and commenting. :)