When the first rhubarb pokes up, Brian starts talking about Rhubarb Crisp. he wants an oatmeal crumble topping and just the right amount of rhubarb. After testing various methods, he found that melting the butter and stirring by hand forms the requisite crumbles. He prefers it served warm with half & half, but will accept softly whipped cream. This is the recipe he has developed over the years.
Mom
- 4+ cups chopped rhubarb
- 1 cup sugar
- 1/4 cup flour
Topping:
- 1 cup flour
- 1 tsp cinnamon
- 1 cup brown sugar
- 1/2 cup oats
- 1/2 cup melted butter
Preheat oven to Combine rhubarb, 1 cup sugar and 1/4 cup flour in an 8″ square baking dish.
In a small bowl, combine flour, cinnamon, brown sugar and oats. Pour in melted butter and stir until mixture is moistened. Pat over the rhubarb.
Bake for 45 minutes if using fresh rhubarb, or 60 minutes if using frozen rhubarb – or until bubbling in the center.
Spencer Family Cookbook 