I generally make Hubs rhubarb pie because has always said he does not like rhubarb crisp. To make him happy I make what he likes.
Except for every once in a while when I get bullheaded and think what about me? I don’t really care if you don’t like this or that, I’m going to make what I like for once and you can either eat it, or go without.
Well that doesn’t happen very often, but it seemed when I finally got around to making my mothers rhubarb crisp I was
kind of totally hopeful that Hubs really didn’t like it… I had visions of packing it up and bringing it on the road for a weeks full of desserts.
Unfortunately, and I will say I wasn’t surprised at all, Hubs loved it and it is now a spring staple around here.
This is such an easy recipe that anyone, even the guys can make, yet SO SO good. This rhubarb crisp is satisfying right down to the depths of my soul and it makes me very, very happy although I miss my mom even more when I make it. I hope you enjoy it too!
- 2 pounds chopped fresh rhubarb
- 1 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter, cut into pieces
- 1/2 cup packed light-brown sugar
- 1 cup rolled oats
- 1/2 teaspoon ground cinnamon
- Preheat oven to 400 degrees.
- In a 9-by-13-inch baking dish, combine rhubarb, sugar, and 1/4 cup flour; set aside.
- In a food processor, combine remaining 1/2 cup flour and the cold butter.
- Pulse until the butter pieces are pea-size.
- Add brown sugar, oats, and cinnamon.
- Pulse to combine.
- Sprinkle over rhubarb.
- Bake until rhubarb is tender and topping is golden, about 35 minutes.
- Serve warm with ice cream, or just eat it straight from the pan when no one else is looking!