Rhubarb Crisp

One of the first vegetables to appear in the garden every spring is rhubarb.  Rhubarb is an easy to grow perennial plant that is mostly used for deserts.  Raw rhubarb is very sour but makes a tart snack for those who can handle the sharp taste.

My mother used to make a rhubarb desert that I liked very much when I was young.  I found her recipe for Rhubarb Crunch in a collection of ma’s recopies put together by my sister Kathy. I’m pretty sure we used to call it Rhubarb Crisp but Rhubarb Crunch was written on the recipe.

Fresh baked Rhubarb Crisp for desert!

Fresh baked Rhubarb Crisp for desert!

I don’t know where my mother got this recipe.  In the pre-Internet days recipes were found in cookbooks and magazines.  We used to get the Farm Journal and several women’s magazines that had recipes.  Rhubarb Crunch (Crisp) probably came from one of those magazines.

Rhubarb Crunch

1 cup flour
3/4 cup quick oatmeal
1 cup brown sugar
1/2 cup melted butter
4 cups diced rhubarb
1 cup water
1 – 1 1/2 cups sugar
2 Tbsp cornstarch
1 tsp vanilla

Mix together flour, oatmeal, brown sugar and melted butter.
Press 3/4 of the mixture into an ungreased 9×13″ cake pan.
Cover the pressed in mixture with raw rhubarb.
In a sauce pan mix water, sugar corn starch and vanilla.
Cook until thick and pour over rhubarb.
Sprinkle the rest of the oatmeal mixture over the top.
Bake at 350 degrees for 45 – 60 minutes until the filling is bubbling
and the top begins to brown.
Serve topped with ice cream or whipped cream.

Deborah made this for the first time today.  She declared it “bland” and is working on ideas for punching it up a bit.  However if you want to try a real 1950’s farm housewife dessert recipe, try this and see what you think.

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