While watching an episode of cupcake wars, a contestant said they hadn’t heard of rhubarb before… I was like, “WHAAAAAAT.” Rhubarb has always been used as a dessert in our family and I just couldn’t believe that people didn’t know what it was!
Since it’s the beginning of May, this is the perfect time to share my favorite rhubarb recipe! By now rhubarb should be even sold in the store, so for those of you who don’t grow it, don’t feel left out!
A lot of people make a rhubarb pie, or rhubarb sauce, or even rhubarb jam. If you do want to make a rhubarb jam, I would suggest doing a combo with either strawberries or cherries.
This recipe was given to me by my mom, and it is the same recipe that my whole family uses. Ada was my great-grandpa’s aunt, which means that she would have been my great, great, great-aunt. This recipe comes from a time when farming was tough, and the family didn’t have very much money.
Ada and her sister Maude never married and lived in the “big house” on the farm. Almost all of my grandma’s stories from her younger years include helping Ada and Maude around the house and farm, and I’m sure they would have been interesting women to know!
Since Ada was a frugal woman, this recipe is nothing too special, but it makes the best rhubarb dessert.
**Some people would call this Rhubarb Crisp, however, since Ada called it Rhubarb Crunch, we still call it that!
Lets dig in!
Pick enough rhubarb to get 4 cups chopped. The amount of stalks you’ll need will vary since rhubarb varies in size. I always pick quite a bit and then freeze the extra.
Wash the dirt of the rhubarb and chop it up into ½inch to 1inch size pieces, its not a big deal to have uniform pieces because once it is cooked, you won’t be able to tell.
In a mixing bowl, combine 1 cup of flour, ¾ cup of oatmeal, 1 cup of brown sugar, ½ cup of melted butter, and 1 teaspoon of cinnamon.
Split mixture in half, and spread one half into the bottom of a greased 9×13 pan. I like to press it in, and sometimes like to put just a little more than half on the bottom. Also preheat your oven to 350F.
On the stovetop in a saucepan, combine 1 cup of sugar, 2 tablespoons cornstarch, and 1 cup of water. Put on medium heat, and STIR CONSTANTLY with a whisk until mixture becomes thick and clear. If you do not stir constantly, it’ll burn to the bottom of your pan.
Spread your 4 cups of chopped rhubarb in the 9×13 pan. When your sugar, starch, water mixture is thick and clear, drizzle over the rhubarb.
Crumble on the last half of your beginning crumb mixture over the top of your rhubarb.
Bake in 350F oven for 50-60 minutes. Top crumble should be golden brown, and the rhubarb will be bubbling.
SERVE WARM WITH ICE CREAM. Trust me, ice cream on top of the rhubarb crunch is not something you want to skip!
- 4 cups rhubarb, chopped
- 1 cup flour
- ¾ cup oatmeal
- 1 cup brown sugar
- ½ cup butter, melted
- 1 teaspoon cinnamon
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- Pick, clean, and chop rhubarb into ½inch to 1inch sized pieces.
- In mixing bowl, combine flour, oatmeal, brown sugar, melted butter and cinnamon until its uniformly mixed.
- Divide Crumble mixture in half and press half of it into 9x13 pan.
- Add rhubarb to the 9x13 pan.
- On the stove-top combine sugar, cornstarch, and water. Stir constantly until it turns thick and clear.
- Pour stove top mixture on top of the rhubarb in the 9x13 pan.
- Sprinkle last half of crumble mixture on top of the rhubarb.
- Bake in the oven for 50-60 minutes at 350F. Top will be golden brown, and the rhubarb will be bubbling.
- Serve warm with ice cream.