May 14, 2013

5 Favorite Rhubarb Recipes - #4 Grandma Stella's Rhubarb Crisp

My name is Teri... and I am a crisp-a-holic. When I make a pan of rhubarb or apple crisp, I cannot stop eating it! I'll eat it for breakfast, I'll eat it for lunch, I'll eat it for a snack - until it's gone. I truly cannot help myself!

I love this rhubarb crisp the best, perhaps because it's the one that my mom used to make, but it could also be because of all the buttery sweetness!




















Links to all 5 Favorite Rhubarb Recipes in this series:



11 comments :

  1. when you say to mix sugar, fruit and flour together, how much flour...I don't see it listed int he ingredients for the filling. I can't wait to make this soon!

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    1. Oops! It's 2 Tbsp. of flour. Thanks for letting me know that I forgot to list it! Fixing it now...

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    2. There! That's better. I had it under the "topping" instead. Thanks again for letting me know it wasn't quite right! Be warned... this stuff is seriously addicting!

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  2. Man, you're making me so hungry with these recipes...the rhubarb is almost big enough to cut!

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    1. Oh man... how do you think I feel after typing them! I've been keeping an eye on that patch of rhubarb. That's for sure!

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  3. How much flour do you put in the topping?

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    1. I updated the recipe... made it and it turned out WRONG so I double checked and I did accidentally omit the flour from the topping! It needs 1-1/2 c. flour in the topping or it makes rhubarb soup, which is really NOT good. lol!

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  4. Does it matter if the oats are "quick" oats or not?

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  5. Hi Kathy, Sorry it took me so long to respond! I've made it both ways and although I prefer regular oats, the recipe works with quick oats, too. It's a texture thing... The regular oats make a more hearty, chewy crisp while the quick oats make a lighter, fluffier topping.
    Teri

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  6. Wow! This looks amazing! It sounds so delicious. =)

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  7. I adore rhubarb ...and in crisp form, tops the list!!!! I can't wait to try this as my rhubarb is finally ready for use.

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