"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rhubarb Crisp Recipe

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Rhubarb Crisp image


This recipe for Rhubarb Crisp, by , is from The Huhman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Teri Huhman


4 cups rhubarb (chopped)
1 cup all-purpose flour
1 cup oats
1 cup light brown sugar (packed)
cup melted butter
1 teaspoon ground cinnamon

Sugar Sauce:
1 cup granulated sugar
2 tablespoons cornstarch
1 cup cold water
1 teaspoon vanilla extract

Chop rhubarb and set aside. Mix together the flour, oats, cinnamon, brown sugar and melted butter. Press one-half of crumb mixture into a buttered 7"x11" or 8.5"x11" baking dish. Make sugar sauce. Whisk sugar, cornstarch and water together in a glass bowl. Microwave until thick, clear, and bubbly, approximately 3-5 minutes. Remove from microwave and whisk in vanilla. Add chopped rhubarb atop pressed-in crumb mixture in the baking dish. Pour sugar sauce evenly over rhubarb. Top with remaining crumb mixture. Bake at 350 degrees until edges are bubbling and crumb topping is browned, about 30-40 minutes.




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