I love the tangy taste of rhubarb. It looks similar to celery, but is dark red in color. 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 on it’s own or when mixed with some strawberries or apples like my Gramma’s Apple Crisp.
Preheat oven to 400˚.
- 1 cup flour
- 1 cup sugar
- 1 egg
- 1 tsp 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 butter
- 1 tsp cinnamon
- Preheat oven to 400˚.
- Rinse and cut off the ends of the rhubarb and chop into 1/2" pieces. If adding apples or strawberries, peel, core and slice the into bite size pieces. Place in a greased 13" x 9" baking pan or round stone like used in the photos.
- In a mixing bowl beat the flour, sugar, egg, vanilla and baking powder 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.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.