Wednesday, August 3, 2011

Rhubarb Oatmeal Crumble

Would you, my dear readers, mind one more blog post or photo of rhubarb? I guess I might be a little single minded about my rhubarb this summer…. taking photos….fretting about the weeds…..searching the internet for new rhubarb recipes…..compulsively using every stalk of the stuff from my garden……

I did find the best, best Big Crumb Rhubarb Coffee Cake. Made it three times…. Just to be sure…. “Kinda fussy recipe, but really good.” (a quote from a friend who made it….)

I did discover something called rhubarb simple syrup which I drank with all my beverages, both soft and hard. “Tim, let’s try it with rum tonight.”

And I found this recipe….. and also made it a number of times….much to the delight of my boys…. “Mom, make that rhubarb thing again.”

Please visit Honestly Good Life to see the original post and my inspiration for this – I only tweaked it a bit by using less sugar. I promise you will enjoy your visit…. Be sure to check out Jessica’s great pictures here and here.

Here’s what you need for the ‘crumble’ layer:
1 C flour
¾ C rolled oats
¾ C brown sugar
½ C melted butter
1 t cinnamon

Here’s what you need for the ‘filling’ layer:
¾ C granulated sugar
2 T cornstarch
1 t vanilla
1 C water
4 C chopped rhubarb

Here’s what you do:
Prepare the crumble layer by mixing the flour, oats, brown sugar, melted butter and cinnamon in a bowl. Press half in a 9 X 9 baking pan. Reserve the remaining half of crumble for the topping.

Prepare the filling layer by bringing all the ingredients to a soft boil: sugar, cornstarch, vanilla, water and rhubarb. Allow to cook and thicken – but not too much – it’s OK that it’s very watery.

Pour rhubarb over crumble layer. Top with remaining crumble mixture.

Bake 350 degrees for about 45 minutes.

(printable recipe)


  1. Wonderful!
    Delightful and yummy! ;D

  2. Looks moutth-watering! I miss rhubarb, it's not available here in Rome. I saw it only once and many years ago. In Sicily even worse, they don't know what it is. I think before going back home to Sicily I will buy a can here from Castroni, Rome's international shop. Then I can try this recipe on my rice cooker. I'm following you right aways, love your blog! I lived in New York in the 60s and 70s, I remember the nice crumbles and pies!

  3. I have never tasted don't see it much down here. It's tart, yes? What else does it taste like?

  4. Rhubarb is so tart that it is almost inedible--unless it is combined with lots of sugar and then it has a unique, delicious taste! Raised in Iowa, I don't remember ever having it in anything but a dessert. In the Midwest, it is sometimes known as pie plant, and is often made into pies with strawberries and lots of sugar, or crumbles with lots of sugar, and so on. Only use the stalks, which are usually red, because the large green leaf on the end of each stalk is toxic--seriously. It grows big and fast, but does not keep well, so whatever is not used right away is usually frozen for a real treat in the dead of bitter winter.

  5. @Wendy and Steve, Yes, rhubarb is quite a strange food, but we love it up here. It has the best texture when it's cooked.... but I think you either love it - or hate it!

  6. I love a good crumble and this is one of them! Delicious - always a winner and with lovely flavors.


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