Jul
12
2010
Rhubarb Crisp
Author: kevin
I love the tangy taste of rhubarb. It looks similar to celery, but is dark red in color. Good old Wikipedia says “Although the leaves are toxic, various parts of the plants have medicinal uses. Fresh raw stalks are crisp (similar to celery) with a strong tart taste; most commonly the plant’s stalks are cooked and used in pies and other foods for their tart flavor.”
In this recipe I will make a crisp, crumbled dessert that is baked. The result is wonderful when mixed with some apples.
- 1 cup flour
- 1 cup sugar
- 1 egg
- 1tsp baking powder
- 1 tsp vanilla
- 5 large stalks of fresh rhubarb
- 3 apples – Granny Smith (for tart) or Golden Delicious (for sweeter)
- 1/3 cup of butter
- 1 tsp cinnamon
Preheat oven to 400˚. Rinse and cut off the ends of the rhubarb and chop into 1/2″ pieces. Peel, core and slice the apples into bite size pieces. Place in a greased 13″ x 9″ baking pan.
In a mixing bowl beat the flour, sugar, egg, vanilla and baking soda until it becomes a crumbled mixture. Sprinkle this mixture over the apples. Melt the butter, drizzle over the top and sprinkle with cinnamon. Bake for 40 minutes.
