Though I offered several other choices, my husband decided that rhubarb crisp would be a perfectly good use of our giant heap o’ rhubarb from the market. It turned out just fine!
Tart warm rhubarb, sweet crispy topping, and cool fresh whipped cream made for a nice layered treat. It should definitely tide us over until dinnertime.
Makes one 8×8 baking dish or a 9-inch round cake pan
~ about 4 cups rhubarb, sliced
~ 3-6 tablespoons sugar (add more for very tart rhubarb)
~ dash salt
~ 1 1/2 cups granulated sugar
~ 3/4 cup flour
~ 1/2 tsp salt
~ 2 teaspoons cinnamon
~ 1/2 cup (1 stick) butter, cold and cut into slices
~ 1/2 cup rolled oats (optional)
- Preheat oven to 350F.
- Slice rhubarb and toss with sugar and salt. Rhubarb should almost reach the top of your pan as it will cook down considerably.
- In a medium bowl, combine sugar, flour, salt, and cinnamon. Cut in butter using two knives or a pastry blender until mixture is crumbly. Stir in oatmeal if using. Pour topping mixture over rhubarb and smooth into corners (you want to avoid a mountain of topping in the middle).
- Bake at 350F on the middle rack for about 40 minutes or until rhubarb is soft.
- Serve warm or at room temperature with whipped cream or ice cream. Also great for breakfast!