• Mother's Day Rhubarb Crisp

    by  • May 9, 2010 • Local Food, Recipes • 5 Comments

    fresh rhubarb stalks

    I went to the community market recently for local asparagus.  They had none, but the local rhubarb looked fantastic.  Such is the way of a locavore – go to the market searching for a vegetable side dish, come home with ingredients for dessert.

    Some might say that rhubarb is a vegetable only a mother can love.  It requires care to grow and lots of sugar to balance the sour.  My own mother is well known for her fantastic strawberry rhubarb pie.

    Having no strawberries, I remembered that my father’s mother, Grandma Joyce, makes a rhubarb crisp.  I called her and she rattled off the recipe from memory:

    chopped fresh rhubarb

    Chop stalks of rhubarb into bite sized pieces.  Lil helped me with this.  We layered them in a quiche dish I inherited from Grandma’s mother, Great Grandma Leona.

    sugared rhubarb for crumble

    Top rhubarb with sugar.  Add as much as you think will balance the sour and then some.  I stirred in a tiny bit of vanilla too.

    topping for rhubarb crumble

    Cut 6 tablespoons butter into 1 cup flower and 1 cup sugar.  Grandma Joyce uses margarine but I only had butter on hand.

    topping on rhubarb crumble

    Stir one egg into the mix until it pulls together.  Drop the topping over the rhubarb.  Grandma says to dot the top with butter but I skipped this step.  Why, to keep it healthy??

    unbaked rhubarb crisp

    Bake at 350 degrees for 50 minutes or until the rhubarb is bubbling through the center and the topping is browned.  Grandma says the crisp also bakes well at higher or lower temps if you have something in the oven; simply adjust the time down or up respectively.

    rhubarb crisp

    I served this crisp on plates from my step Great Grandmother Guth.  Her first name was Rebekka and somehow she ended up with these dessert plates with the letter R on them.  I’m the only one with a ‘R’ name in the family so I inherited them.

    I am lucky to know and have known so many food loving mothers.  Happy Mother’s Day!


    Rhubarb Crisp
    Makes: 8 servings
    Time: 25 minutes preparation, 50 minutes baking

    4 – 8  cups fresh rhubarb, chopped (quantity depends on your desired topping to fruit ratio)

    1 cup sugar (adjust according to your taste)

    1/2 teaspoon vanilla

    1 cup flour

    1 cup sugar

    6 tablespoons butter

    1 large egg

    1. Mix chopped rhubarb, 1 cup sugar and vanilla in a pie plate, 8×8 pan, or quiche pan.

    2. Cut butter into 1 cup flour and 1 cup sugar.

    3. Stir in egg until well mixed.

    4. Drop topping onto sugared rhubarb.

    5. Bake for 50 minutes at 350 degrees.

    Wow!  Two recipes in a week?  What is this, a food blog?!

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    I live to eat and eat to live, planning every meal to include as much local and seasonal abundance as possible. I often wear purple and never refuse a drink.


    5 Responses to Mother's Day Rhubarb Crisp

    1. Pingback: Road Trip Treats: Grandma's Ginger Snaps | Hounds In The Kitchen

    2. May 14, 2011 at 5:35 pm

      Yum. I’ll be right over!

    3. July 11, 2011 at 10:12 pm

      Thank you very much with regard to posting Mother’s Day Rhubarb Crisp | Hounds In The Kitchen. Rather neat not to mention incredibly interesting to read through about this. I never believed I might find anyone who actually (like me) writes with regards to this specific variety of stuff. I really enjoyed reading through it again.Thank you so much.

    4. Pingback: Rhubarb Infused Vodka - A Way To Enjoy the Subtle Flavor of RhubarbHounds In The Kitchen

    5. Pingback: Clever Grandma Tips and TricksHounds In The Kitchen

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