Skillet Rhubarb Crunch

Skillet Rhubarb Crunch

With a crunch layer on both the top and bottom and a sweet and saucy rhubarb layer in between – it’s rhubarb perfection!

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.

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!

Skillet Rhubarb Crunch - with a crunch layer on both the top and bottom and sweet, saucy rhubarb in between, this is rhubarb perfection | Seasons and Suppers

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!

Skillet Rhubarb Crunch - with a crunch layer on both the top and bottom and sweet, saucy rhubarb in between, this is rhubarb perfection | Seasons and Suppers

Adapted from The Farm Chicks

26 Comments

  • Reply May 28, 2014

    thelittleloaf

    I love that quote at the top – it looks like crumble (or crunch) perfection!

    • Reply May 28, 2014

      Jennifer

      It really is. I can’t imagine a better way to enjoy rhubarb!

  • Reply May 28, 2014

    Kathy

    Double the crunch?!!!! Now that’s winning at fruit crisp.

    • Reply May 28, 2014

      Jennifer

      True Kathy. You can never go wrong doubling the crunch :)

  • Reply May 28, 2014

    cheri

    Hi Jennifer, love fruit crisp and this looks amazing! yikes that’s terrible about the black flys, hope the weather warms up really fast.

    • Reply May 28, 2014

      Jennifer

      Hi Cheri and thanks. I’m praying for a lot of hot weather, too – to zap those little bugs soon!

  • Reply May 28, 2014

    Katie @ Butterlust

    crunch on the bottom AND top?! genius! please – stay inside and keep baking, maybe even after the evil flies are gone :)

    • Reply May 28, 2014

      Jennifer

      Thanks so much, Katie and I don’t think I’ll ever stop baking completely, even when those bugs are gone :)

  • Reply May 28, 2014

    Laura (Tutti Dolci)

    So gorgeous, I love the idea of a nice crunch against the soft rhubarb!

    • Reply May 28, 2014

      Jennifer

      It was delicious, Laura. Lots of crunch is never bad.

  • I’m giving this one a try. Rhubarb has always been one of my very favourites. YUMMY!

    • Reply May 28, 2014

      Jennifer

      Enjoy Rhondi. You won’t regret trying this one!

  • This is the kind of thing I could eat every day. Rhubarb crunch to the rescue!!

    • Reply May 28, 2014

      Jennifer

      Me too, Katrina. It’s perfect comfort food.

  • Reply May 28, 2014

    dina

    this would be great with some ice cream!

    • Reply May 29, 2014

      Jennifer

      It was, Dina. I love how it all melts together. Yum!

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  • I love the ginger addition, I totally do that too, but have sadly never worked with rhubarb, I’m going to need to try that asap, it juuuuust started showing up at the farmers market!

    • Reply May 30, 2014

      Jennifer

      Rhubarb is one of my favourite cooked fruits and it’s such a treat since it’s only available for a short time (unless you freeze some, of course – it freezes beautifully!)

      • Reply May 30, 2014

        Jennifer

        Thanks so much, Jules.

  • Reply May 30, 2014

    Jules @ WolfItDown

    This looks fantastic! I love all the rhubard recipes that are being posted these days, I’ve been wanting to make rhubard crumble for a while now, and this looks delicious! :D Thanks for sharing :) x

  • Reply June 9, 2014

    Renee

    My rhubarb is ready to pick – so excited to try this recipe. You and your lovely skillet desserts get me every time :)

    • Reply June 9, 2014

      Jennifer

      Thanks Renee. I’m convinced it just tastes better from a skillet :) I just made another one today, with a few strawberries thrown in that needed to be used up. So delicious!

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  • Reply July 3, 2014

    Theresa

    It looks amazing. I’m going to do one to go with the apple pie for the 4th. Will it be as good if I assemble it today and bake it tomorrow?

    • Reply July 3, 2014

      Jennifer

      Hi Theresa. I would make the components ahead and store them separately, then just put them together before baking. I’d be worried that the crumble might get soggy if assembled ahead.

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