Rhubarb Crisp

Intro and Overview…

Apparently, rhubarb is a Midwest “thing.” The first time I went through the checkout at our local Albertson’s here in New Mexico, the cashier asked, “What is that?” Of course, the next question she asked was, “How do you fix it?” followed quickly by, “What does it taste like?”

Recipes typically call for adding strawberries or cherries. For us, that is a big no way. After all, it’s all about the rhubarb. The original recipe can be found here. Two significant differences in our version are the size of the baking bowl. We would finish off an 8×8 in a single serving. And secondly, the amount of sugar. Rhubarb is tart. Needless to say, too much sugar and the tartness gets lost.

Stuff You Need…

• 10 Cups Rhubarb – fresh or frozen, chopped
• 1 Cup Granulated Sugar
• 1/4 Cup Corn Starch
• 1 Cup All-Purpose Flour
• 1 Cup Brown Sugar, lightly packed
• 1/4 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1 Cup Oats (not instant)
• 1/2 Cup Butter, melted
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And Then…

Preheat oven to 375 degrees. Lightly grease a 9×13 baking dish.

In a large bowl, stir together chopped rhubarb, granulated sugar, and corn starch. Spread evenly into a greased baking dish.

In a large bowl, combine flour, brown sugar, baking powder, baking soda, and oats. Drizzle melted butter over the mixture and then mix with a fork until crumbly. Spread evenly over the rhubarb.

Bake for 35 – 40 minutes on the center rack until golden brown on top and bubbly around the edges.