Wednesday, June 3, 2009

I Love Rhubarb

Do you?

How about oatmeal? How about brown sugar?
I've been making a lot of this Crumb-Topped Rhubarb lately. It's a recipe from Taste of Home.
Crumb-Topped Rhubarb
3 cups diced fresh or frozen rhubarb
1/2 c. sugar
1 T. flour
1 t. cinnamon
1/8 t. salt
Combine above ingredients in mixing bowl and dump into a greased 8x8 pan.
6 T. flour
1/2 c. packed brown sugar
1/2 c. oatmeal
6 T. butter, slightly softened
Combine first 3 ingredients. Cut in butter until crumbly. Sprinkle over rhubarb mixture. Bake at 350 for 40 minutes or until lightly browned and bubbly. Serve with vanilla ice cream or a dollop of whipped cream.
Baking Notes:
*I always double and put in 9x13 pan.
*I always use more rhubarb than 6 cups. I can't say exactly how much, just whatever I have cut up. No more than 8 cups, though.
*I've used a mix of butter and shortening once because my butter was frozen and I didn't want to wait for it to thaw. It tasted just fine.
*Quick or old-fashioned oats work fine.
Gotta go! The kids are all screaming that Diamond is skinny. What that means is she had her kittens this morning. Pictures will come soon.


  1. Yum! Rhubarb reminds me of my Grandmother in Maine: )

  2. Yum!

    How many rhubarb plants do you need to feed your family?


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