Rhubarb means the coming of spring as much as the arrival of the first robins. We always have a patch of rhubarb popping up out of the ground by the end of April or the first of May in our garden or wherever there is a free spot in the yard. When we were kids, we would raid the rhubarb patches in the neighborhoods and eat the raw rhubarb just like we would raid the apple trees for green apples.
My husband loves rhubarb pie, but this rhubarb crisp recipe is a close second and is a little quicker and easier to put on the table. I have fond memories of baking with my mother and her rhubarb every spring. I like the rhubarb crisp a little on the tart side and this is one of the best recipes for a quick and easy rhubarb dessert. Serve warm with a scoop of vanilla ice cream on top.
3 c. rhubarb cut into 1/2” pieces
3/4 c. sugar
1/4 tsp. cinnamon
1 Tbs. butter or margarine
1/4 c. butter or margarine
1/3 c. brown sugar
2/3 c. flour
2/3 c. old fashioned oats
1/2 c. chopped walnuts or pecans
Grease an 8” square (or 10” x 6”) baking pan or glass dish. Put the rhubarb in the dish. Combine the sugar and cinnamon and sprinkle over the rhubarb. Dot the top of this with 1 tablespoon of butter pieces. For the topping, melt the butter and combine with brown sugar, flour, oats and nuts in a bowl. Spread the topping over the top of the rhubarb. Bake at 375 degrees for 40 minutes.