in defense of rhubarb: a baker’s haterfesto
Ok, I need to set the record straight. I am being viciously attacked for my rhubarb-to-sugar ratio in my recipe for rhubarb crisp. Generic Nameless “Friends” have been comparing my recipe to other rhubarb recipes (some not even crisps! some containing Jello!) and blaming me for their own baking failures.
My recipe is based on the only recipe for rhubarb crisp I could find in my apartment, from the 1969 edition of the Betty Crocker Cookbook. Please see recipe below:
The recipe calls for 4 cups rhubarb, and up to 2 cups of sugar, all of which is concentrated in the topping. In response, I have edited my recipe to call for 1.5 cups of sugar in the topping with an additional amount to be added to the rhubarb filling of up to 1/3 cup.
It was still delicious, though. And next time I have a Generic Nameless Friend over for dinner, I will be sure to make Key lime pie or something. Sheesh.
About Stacy
Midwestern girl, SoCal address. Tries to keep it healthy but delicious. 
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6 Responses to “in defense of rhubarb: a baker’s haterfesto”I often don’t add any sugar at all to the rhubarb itself, only a little flour and some cinnamon. The topping has sugar. That’s the point of crisp, the ocntrast between the crunchy sweet topping and the mushy tart filling.
But I put the sugar bowl on the table when I serve it.
Thank you, Team Real Rhubarb Crisp.
I want to kill this… person. Nobody talks that way about my baby sister. Yeesh, differing tastes does not make a person wrong. Especially by name!
And what Lee said.
Nooooo! She is my friend! She is just baffled by rhubarb.
omg I am so sick of rhubarb and I haven’t even made anything rhubarb. We need a new obsession. I vote meat pies.
Eve, at this rate we might need that new obsession to be some form of exercise to work off all the food we’ve been making.