Thursday, September 18, 2008

Rhubarb Crunch

Farmers Market rhubarb and Tim's request for a childhood favorite.
I used a recipe by Barb Rampolla from the Kettle Moraine Curling Club cookbook, which sounded closest to my mother-in-law's description of Tim's favorite.

  • 1 cup flour
  • 1 cup brown sugar
  • 1 cup oatmeal
  • 1/2 cup butter
  • 4 cups rhubarb, cubed
  • 1 cup sugar
  • 2 T flour
  • 1 cup water
  • 1 t vanilla
  • red food coloring

  1. Mix flour, brown sugar, oatmeal and butter until crumbly. Pack 1/2 the mixture into a greased 9x13 pan. Reserve the remaining half mixture.
  2. Spread rhubarb evenly over the packed crust. Cook sugar, flour, water, and vanilla until thickened and clear. Add food coloring. Pour sauce over rhubarb. Sprinkle with the remaining crumb mixture.
  3. Bake at 350 degrees for 1 hour.

Tim's Rating: 9/10


WeezerMonkey said...

Only a rating by Tim? You didn't eat your delicious creation?!

Anonymous said...

I seriously love rhubarb! YUM!

Laura P. said...

my mom is always giving me a ton of rhubarb so it's nice to have more recipes that calls for it...thanks! : )

jennrs said...

Gaw, I LOVE rhubarb crisp. My grandma and I used to go out and pick the rhubarb then make the crisp together. We always ate it right out of the oven with vanilla ice cream. YUM!

Kelly said...

I must file this away for next summer ... we can't keep up with all the rhubarb in our garden!

Kelly said...

Oh I love rhubarb. I made a pie this summer that turned out fabulous. I might have to try this.


Sophie said...

I sure do miss rhubarb, I wish it was in season year around. Your dessert looks perfectly crunchy and delicious! I would love to include your recipe in our pre-loaded Demy, the first and only digital recipe reader. Please email if you're interested.