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 of 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 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.