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Tuesday, June 15, 2010

Tricia's Week 23 Recipe: Rhubarb Crisp

I love rhubarb.  It is deliciously tart, and scrumptious.  So, I decided to make a crisp out of it, which I've never done before.  I searched high and low for a recipe, and decided to modify my Aunt Joan's Door County Cherry Crisp recipe, which I love.

Rhubarb Crisp

Cut together with two forks or pastry cutter thing (I do not recall the name of this wonderful tool):
1 stick butter
1/2 cup oatmeal
3/4 cup brown sugar

Cut up 6 cups rhubarb, macerate in 1/2 cup granulated white sugar for 30 minutes to an hour. 

Reserve some of the above crisp for topping, and make a crust for your pan. You can use a 9X9 or 8X8 or 13X9 depending on how thick you want your crisp.  I used a 13x9 pan.  Grease pan and place layer of crips on bottom.  Pour in rhubarb and place remainder of crisp on top.  Bake at 350 until done. 

I would definitely make the recipe again, but I think I would 1.5 the crisp with that much rhubarb, and use a metal pan rather than a glass pan.  Still, it's a yummy recipe to experiment with!


  1. Don't use a non non-reactive metal pan! The rhubarb will discolor it, and it will have goofy looking splotches in it forever, or until you bake lasagna in it. You will also get a slight metalic taste to your rhubarb cake/crisp/bars.