I don't bake much these days, or at least not as much as I used to. I still bake when the kids are here, or when I've got a crew, or when the county works our road, but not so much for just the two of us. However, DH loves Rhubarb and the season is short. I probably should have been growing it in the garden, but I saw some last week and added it to my cart. I could tell the checker didn't know what it was so I told him. He'd never heard of it and I had to repeat it a few times, but I was kind. Then he proceeded to ring it up as Rutabaga. 🤣 The cabbage also stumped him and he rang that up as lettuce. He was a nice kid and I didn't want to embarrass him anymore so I just let it slide.
The next morning I called my MIL and she dug out her recipe. She is a wonderful cook and so many of our family favorites originated with her.
Rhubarb Crisp
4-6 C Rhubarb
3/4 C sugar
4 tsp flour
1 TBSP Tapioca flour
*Mix together
Topping:
1/2 C brown sugar
1/2 C flour
1/2 C butter, melted
1/2 C rolled oats
*Mix together and dot onto Rhubarb
*Preheat oven to 350°. Bake 50-60 minutes. I bake this in a deep dish pie plate for this amount. Serve with ice cream.
*My MIL uses 1 C sugar, but we love the tartness so I use less. Her recipe also calls for 4 tsp of flour to mix with the Rhubarb, but I love using Tapioca flour as a thickener so I use a combination of flour and Tapioca flour.
So good!
