rhubarb crisp

Though I offered several other choices, my husband decided that rhubarb crisp would be a perfectly good use of our giant heap o’ rhubarb from the market. It turned out just fine!

Tart warm rhubarb, sweet crispy topping, and cool fresh whipped cream made for a nice layered treat. It should definitely tide us over until dinnertime.

Rhubarb Crisp
Makes one 8×8 baking dish or a 9-inch round cake pan

Ingredients:
Filling:
~ about 4 cups rhubarb, sliced
~ 3-6 tablespoons sugar (add more for very tart rhubarb)
~ dash salt

Topping:
~ 1 1/2 cups granulated sugar
~ 3/4 cup flour
~ 1/2 tsp salt
~ 2 teaspoons cinnamon
~ 1/2 cup (1 stick) butter, cold and cut into slices
~ 1/2 cup rolled oats (optional)

Directions:

1. Preheat oven to 350F.
2. Slice rhubarb and toss with sugar and salt. Rhubarb should almost reach the top of your pan as it will cook down considerably.
3. In a medium bowl, combine sugar, flour, salt, and cinnamon. Cut in butter using two knives or a pastry blender until mixture is crumbly. Stir in oatmeal if using. Pour topping mixture over rhubarb and smooth into corners (you want to avoid a mountain of topping in the middle).
4. Bake at 350F on the middle rack for about 40 minutes or until rhubarb is soft.
5. Serve warm or at room temperature with whipped cream or ice cream. Also great for breakfast!