I finally got my hands on some garden fresh rhubarb this week. Thanks Dad! I know some of you were enjoying garden-fresh rhubarb a while ago, but things come a little slower in these parts. Right now here, the leaves are just fully out and we are in full-on black fly season. It’s one of nature’s cruel twists, since we wait through a long winter just for nice weather and once it comes, so do the black flies to drive us back inside.
Delicious rhubarb crisp recipe, with a crunchy layer on both the top and bottom and a sweet and saucy rhubarb layer in between – it’s rhubarb perfection!
Black flies are just about the worst bugs ever. They come in droves and swarm around your head and get in your hair. They can also take a huge chunk out of you for such a little bug. I happen to have a black fly bite allergy (where I swell up in all sorts of unpleasant ways), so I’m especially careful this time of year. Fortunately, their life span is short. All we need is a bit of hot weather to kill them off and since we’re enjoying a run of 25° C. days (80° F.), I’m hopeful their visit this year will be short!
So since I can’t spend too much time outside, I have lots of time for baking still. I think is the quintessential rhubarb dish. It one-ups a crisp with a crunchy layer on both the bottom and the top. In between, fresh chopped rhubarb is topped with a thickened sugar syrup, that cooks up in to just the right amount of sweetness. I haven’t made this dish with frozen rhubarb, but my experience says it should work just fine.
If you can only make one rhubarb dish, I suggest this one!
- 4 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1 1/4 cup all-purpose flour
- 1 cup large-flake rolled oats
- 1 1/4 cup light brown sugar (packed)
- 1/2 cup melted butter
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup cold water
- 1 teaspoon vanilla
- Chop rhubarb and set aside. Butter an 8-inch skillet (or 8-inch round or 7x11-inxh oven-proof baking dish) and set aside. Pre-heat oven to 350° F.
- In a large bowl, whisk together the flour, oats, cinnamon and brown sugar. Add the melted butter and stir until all the dry ingredients are moistened.
- Scatter 1/2 of the crumb mixture over the bottom of the buttered skillet and press lightly.
- Prepare the sugar syrup by combining the sugar, cornstarch and water in a medium saucepan. Stir until well combined. Heat over medium-high heat until mixture is thick, clear and bubbly, stirring occasionally. Remove from heat and stir in vanilla.
- Add the chopped rhubarb on top of pressed-in crumb mixture in the skillet. Pour sugar sauce evenly over rhubarb.Top with remaining crumb mixture.
- Bake at 350° F until edges are bubbling and crumb topping is browned, about 30-35 minutes. (Note: You may wish to set your baking dish on to a baking sheet, if you are using one with short sides. The sauce does bubble up and may drip over the sides). Serve warm with a scoop of vanilla ice cream, if you like.
Don’t have a cast-iron skillet yet?
Here’s a great one to get you started. It’s pre-seasoned, the perfect size for so many dishes, not too heavy and great quality. It will last you a lifetime!
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