Tag Archives: rhubarb

Rhubarb Crisp a la Mode

IMG_3259Rhubarb is among the first vegetables to be harvested in the spring; out of the garden and onto the dessert table. It is my tradition to serve rhubarb crisp during memorial day weekend for our family get together. This recipe is simple, allowing the rhubarb to take center stage. I recommend to enjoy it with vanilla ice cream (or your favorite dairy free option).

5 stalks rhubarb (about 5 cups)
5 Tablespoons sugar

3/4 cup flour (I use King Arthur’s “measure for measure” gluten-free flour)
1 Tablespoon brown sugar
7 Tablespoons salted butter

Preheat oven to 375. Wash rhubarb stalks and cut into 1/2 inch rounds. Toss with sugar and pour into an 8″ x 8″ glass pan. Mix flour and brown sugar in a medium bowl with shallow sides, add the butter and mix with a pastry blender/cutter until small pea sized pieces of butter and flour are formed. Pour over rhubarb and bake till the top is just golden and the filling is bubbly, about 45 minutes. Remove from oven and serve warm with vanilla ice cream.

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Rhubarb from the Garden to the Dessert Table

DSC_0006The rhubarb that I divided in early spring is not mature so I carefully picked only enough stalks to make the amazing rhubarb upside-down cake using the recipe from Marth Stewart. Rhubarb is one of Xav’s favorites and it is in season, conveniently, for Father’s Day. There are a few adjustments I recommend from the original recipe.
DSC_0007
Use a larger pan than the recipe calls for (I had too much batter and wound up with 9 mini muffins)

1 lb of rhubarb? I used 3 cups but could have gone to 4 if I had used a larger pan.

Allow the cake to cool in the pan then flip it onto the serving plate/platter.

Don’t have an orange? I substituted with lemon; 1/2 teaspoon  rind and 1/2 Tablespoon juice