After I made the Strawberry-Rhubarb pie the other day, I had leftover rhubarb.
So I made something quicker but no less tasty – Rhubarb Crisp.
Here’s the recipe:
- 4 cups rhubarb, sliced (fresh or frozen and thawed)
- 3/4 cup packed brown sugar
- 1/2 cup all -purpose flour
- 1/2 quick cooking or old-fashioned oats
- 6 tablespoons butter, softened
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
Preaheat oven to 375 degrees.
Grease square pan, 8 X 8 X 2 inches.
Arrange rhubarb evenly in pan.
In a medium mixing bowl, stir together brown sugar, flour, oats, cinnamon, and nutmeg.
Cut softened butter ( I put mine in the microwave for a few seconds) into dry ingredients.
Sprinkle topping evenly over rhubarb.
Bake for 30 minutes, or until golden brown. Allow to cool.
Cut a slab and top with a dollop of whipped cream……
Oh, how wonderful that looks!!!
Is it true rhubarb is poisonous unless cooked? I’ve never tried it – I sort of equate it to eating a blowfish…..
no no….the leaves are poisonous, but the stems are fine. So you whack off the leaf end and eat the stem. Eaten rhubarb all my life, no problemo.
Mmmm! That looks so good! I have always loved Rhubarb since my Grandmother grew it in her garden. I will definately add this recipe to my file, thank you for sharing! xx
Now that’s what I’m talkin’ about………………… yum.
Oh man, I love a good crisp! This one looks heavenly! Can’t wait for farmers market to start!!
How close is your farmer’s market, and is there a big variety?
I love rhubarb anything! That looks delicious. My mom & grandma both have plants but I’ve recently moved to a subdivision (boo) and the dirt here is terrible for growing things. I’m working it over and rhubarb is definitely on my list to grow.
Well shoot, hope you can get your soil amended and rhubarb going soon. (You’ll be the envy of the block, I’m sure)
What a wonderful recipe! I made it this afternoon for us to enjoy at our lake cottage this weekend. Thank you for sharing!
Tried this easy simple recipe this evening. I was a little concerned that the rhubarb would be too sour since this recipe doesn’t add any sugar too it but it was great! Yes a little tart but a pleasing rhubarb tart and the ice cream on top made it perfect! Thanks for the recipe!
I would not make this again it is extremely sour, needs sugar added to the rhubarb itself.