Rhubarb Oat Crumble

sheilajoyce_gw

8 years ago

Tried this recipe from Sunset's Favorite Recipes cookbook. It is a keeper.

Rhubarb Oat Crumble

1 cup quick or regular rolled oats

1 cup each firmly packed brown sugar and all purpose flour

1 tsp ground cinnamon

1/2 c butter, softened

4 cups diced rhubarb, about 1 1/4 pounds

1 cup granulated sugar

2 tablespoons cornstarch

I cup water

1 teaspoon vanilla

red food coloring (optional)

In large bowl, combine oats, flour, brown sugar and cinnamon. With
your fingers, rub in the butter till lumps are no longer
distinguishable. Press half the crumb mixture into a 9 inch square pan.
Evenly distribute rhubarb over the crumb crust.
In a small saucepan, combine the granulated sugar and corn starch.
Add water and cook, stirring over medium heat till thickened. Let cool
slightly and add vanilla and red food coloring if desired. Pour over
rhubarb. Sprinkle the remaining half of the crumb mixture over the
rhubarb. Bake at 350 degrees for 50 minutes. Serve warm or room
temperature with cream, whipped cream or ice cream

Featured Answer

petalique

8 years ago

last modified: 8 years ago

Thanks, sheilajoyce! We made this last night and I just tried a chilled piece with coffee this morning. Very good! We did the oatmeal on the bottom and the top. The bottom of the pan was lightly buttered and so the sugared oatmeal made a lovely carmelized crust on the bottom. We backed off a bit on the sugar and instead added 3/4 Cup of defrosted strawberries to enhance the color (and flavor). No food coloring. It is delicious and calorie-laden, so I'll have to discipline myself. We used old fashioned oatmeal.

Edited photo for balance -- had to do justice to this yummy treat!

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Comments (16)

Louiseab
8 years ago
My Mom used to make this. So good. And I know it was a good way to stretch our food budget, as the rhubarb grows like weeds here!
User
8 years ago
Sounds delicious, thanks for providing the recipe. I hope to find rhubarb at the farmers market tomorrow.
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Summer
8 years ago
Sheilajoyce - your recipe is very similar to mine except I add a cup of chopped walnuts and don't press any crumbs on the bottom, just sprinkle over top of the rhubarb. I love the extra crunch the nuts provide ..... it's the only way I make it.
sheilajoyce_gw
Original Author
8 years ago
last modified: 8 years ago
Sounds good too, Summer. But without a bottom crust, I would cut the crumble part of the recipe in half.
Suzieque
8 years ago
LOVE rhubarb! Thanks for posting.
stacey_mb
8 years ago
What a coincidence! We're having friends over for dinner tonight, and that's what I'm making for dessert. Since I haven't made it before, I'm happy to hear that it's tasty!
cynic
8 years ago
Where I'm from it's called rhubarb crisp and I haven't had any in decades. Really makes my mouth water. It's easy to make it gluten free too by eliminating the flour (or substituting). I occasionally would add raspberries, blackberries or strawberries, occasionally cashews or other nuts but the traditional is still my favorite. Thanks for posting. Brings back great memories.
marylmi
8 years ago
Have the rhubarb, bought the rolled oats today and tomorrow (today) I am making this! :)
artemis_ma
8 years ago
Sounds good... got some rhubarb yesterday and plan to turn part of it into a slow cooker stew (savory, but with a couple apples added to meld out the tartness).

I won't be using all of this, and your recipe sounds great.
marylmi
8 years ago
I made this today and it was good in spite of my goof-ups! As I was getting ready to make it I realized I didn't have any cornstarch so did a search as to the amount of flour to use instead and it said 6 tablespoons . I found out that was too much. I used Truvia for the Brown and white sugars. I used part of the 1 cup of water to mix with the flour. Other than being thicker than it should have been it was very good with ice cream!
artemis_ma
8 years ago
Would potato starch work instead of corn starch?
Summer
8 years ago
Yes, potato starch would work.
artemis_ma
8 years ago
last modified: 8 years ago
Thanks! I just weighed my rhubarb... I have precisely the amount this recipe needs. Which, since I want some of it for a savory stew, I will cut this recipe in half (9 x 4.5 pan). I should be making it this afternoon.

I'll check cooking time a little sooner, since there will be less material to cook all the way through.

I have everything else, though. I will use organic coconut palm sugar since I don't have regular granulated white (other than small packets for guests to put in coffee/tea). My food coloring dates from the 1980's (presented to me by my Mom when I first went out on my own), and I don't use it for food, but for photography projects, so I will pass on coloring this (but some of my stalks are red...)
User
8 years ago
YUM! Does anyone grow rhubarb where the deer can eat it? And do they.....eat it?
marylmi
8 years ago
I have deer in my yard quite frequently and have never seen any sign of them in the rhubarb. I imagine it is too sour for them. There is never any sign of them chewing on the leaves either.

Rhubarb Oat Crumble

petalique

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Rhubarb Oat Crumble

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