Wednesday, June 1, 2011

Rhubarb Recipe

This recipe was given to me, but now I have forgotten by whom.  Anyway, it disguises the rhubarb enough so that Mike will eat some of it.

Rhubarb Crunch
Crust: 1 cup each-quick-cook oats, light brown sugar, and flour (I use wheat/white mix).
          pinch of salt
          1/2 cup butter (1 stick)
Give all of this a whir in the food processor or (the old-fashion way) blend with a pastry cutter til it is crumbly.
Press half this mix into a deep 5"x7" pan.

Put 2 cups of diced rhubarb over the crust in pan.

Filling: 1/2 cup water, 1/2 cup sugar, 1 tablespoon cornstarch
Bring these ingredients to a boil until thickened.  Add to this 1 can cherry pie filling. Spoon the mix over the rhubarb in pan.
Sprinkle the rest of the crust ingredients over the top.  Sprinkle on 1/2 cup chopped nuts (I liked a mix of walnuts and almonds).
Bake in a pre-heated 350 oven for 40-45 minutes.
Serve with whipped cream.  Or vanilla ice cream.

Honestly, it is like someone up there threw a switch.  Spring is just gone and summer is here.  Rainiest spring one will miss it.


  1. I wouldn't know rhubarb if I fell into it but your recipe looks delicious.

  2. -chuckle- I have no eating-rhubarb-troubles with my husband. He LUVS it!

    I'm already getting requests for Rhubarb Pie. :-)


  3. MMmmmmmmm! Can't wait to make it. I just won't tell Jerry there's rhubarb in it! He'll love it too.

  4. Yum! Excited for my rhubarb to be ready for this!

    Sure wish it had been the rainiest spring in my part of the world. We desperately needed it ... still do.

  5. Sounds great.
    I agree with the switch throwing. Once the rain quit, the 90's came. It was 98 today at noon. Come on now.
    Arkansas Patti

  6. Oh my gosh, I haven't had this in so long ...thnx. for sharing :)Thought you would be interested that I'm hosting a giveaway for Smathers & Branson :) xoxo


I appreciate readers' comments so much. You don't even always have to agree with me.