Tuesday, May 4, 2010

Rhubarb Crunch


I'm noticing a lot of my friends are picking rhubarb already, and I stole some from my father-in-law's garden today as well.  This is my Aunt Anne's recipe from the Torola family cookbook, page 242.  It's amazing.

Rhubarb Crisp
6 c fresh rhubarb, diced
1 c sugar
2 T flour
1 tsp nutmeg*
1 c brown sugar
1 1/4 c flour
1 c oatmeal
1/2 tsp salt
1/2 c butter
1/3 c shortening**

*I used cinnamon
**I used all butter

In bowl, thoroughly mix rhubard, 1 c sugar, 2 T flour, and nutmeg.  Pour into 9x13 pan.  In separate bowl, combine brown sugar, flour, oatmeal, and salt.  Cut in butter and shortening until, crumbly.  Sprinkle over rhubarb mixture. 

Bake at 375 for 45 minutes or until crisp and brown.  Serve warm with vanilla ice cream.

ENJOY!

7 comments:

Tanya said...

Thanks for making a pan for us... it was great!

roogirlie said...

That sounds so good! Do you know if Cub Foods or another grocer sells rhubarb? I could hit up the Farmer's Market, too, I suppose. Thanks for posting!

MindiJo said...

I'm about to run over and partake in the rhubarb in my neighbors garden. Just because of this.

Gretchen said...

Thanks for the recipe! We have tons of rhubarb and I was just thinking I need to search online for some recipes. This one looks delicious! Can't wait to try it out.

Julie said...

Oh my. I've never seen a recipe like this before- it sounds scrumptious.

Anne H said...

That's actually my mother-in-law's recipe. I just tweaked it a bit. By the way, I have made your Amish Macaroni Salad many times at work for supper to serve with a sandwich. The old folks there love it! So does the staff.

MindiJo said...

Love Julie's little picture. Ha! I made this. It was awesome. But I didn't snitch enough rhubarb and it was raining out. So I just substituted strawberries (plus an extra cup) in this recipe. It was HEAVENLY. Thanks.