Rhubarb Crisp

(adapted from a recipe found in a Penzey’s Spices catalog titled Grilling 2010)

4 cups chopped rhubarb
1 cup flour
1 cup brown sugar
1 cup oatmeal (old-fashioned or quick, NOT instant)
1 tsp. cinnamon
1/2 cup (1 stick) butter, melted
1 cup white sugar
1 cup water
3 Tbls. cornstarch
1 tsp. vanilla

Preheat oven to 350° F.
Grease an 8″x8″ baking pan or 9″ pie plate.

In a medium bowl, combine flour, brown sugar, oatmeal, cinnamon, and melted butter.  Mix well with a fork so that all the dry ingredients are evenly covered with the melted butter.  Press half the mixture (approx. 1-1/2 cups) into the greased baking pan for the crust.

Have your cleaned, chopped rhubarb ready.

In a medium saucepan, combine the white sugar, water and cornstarch.  Cook over medium heat until very thick and translucent, stirring frequently, about 4-6 minutes.  Add the rhubarb and vanilla, stir, then spread over the crust.

Sprinkle the remaining oatmeal mixture over the top.

Bake at 350°F for 1 hour or more (until rhubarb is bubbling and topping is nicely browned).

NOTE: I like to place the baking pan on top of a foil-lined baking sheet to protect my oven against possible spills from over-flowing rhubarb juice.


Copyright © 2010, Lucinda DeWitt

Rhubarb Crisp


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