Creamy Rhubarb Crisp
It’s rhubarb season here in New Hampshire, where everything garden-wise apparently happens later than the rest of the country. For the past couple weeks, though, our rhubarb patch has exploded and now there are more big, thick, cheek-puckeringly sour stalks of rhubarb than you can swing a knife at. Twice now I’ve whipped up a dish of my mom’s delicious creamy rhubarb crisp, and both times it’s come out excellent.
The recipe is simple; it’s basically the filling for a rhubarb pie with the topping from an apple crisp, and it takes mere minutes to throw together. But be warned: both times I’ve made this so far this year, the entire dish has been emptied by the next day.
Creamy Rhubarb Crisp
Cut enough rhubarb into approximately half-inch pieces to fill a 9-by-13 casserole dish. In a bowl, mix the following:
- 1 cup sugar
- 4 tablespoons flour
- 1 teaspoon nutmeg
- 1 tablespoon tapioca flour (or corn starch or arrowroot powder)
- 1 tablespoon butter
- 2 well-beaten eggs
Stir the mixture into the rhubarb until all the rhubarb is coated. Then, in another bowl, mix these:
- ¾ cup brown sugar
- 1 cup rolled oats
- ½ cup flour
- 3 tablespoons butter
Spoon it over the top of the rhubarb, then bake (uncovered) at 350° F for an hour.
June 13th, 2007 at 8:08 pm
Ryan, that picture of the Creamy Rhubarb Crisp looks an awful lot like another one of Mom’s specialties, Creamy Mac & Cheese With Oyster Crackers. But what are you doing giving a secret yet deliciously tasty family recipe out to the world?! :) Now everyone’s going to be able to experience the thrill of eating it!