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.