It’s Rhubarb Season


It seems that whenever I am home, I end up getting roped into baking. I say “roped into” because I never recall making the conscious decision to bake anything at all, yet I often find myself in the kitchen with a recipe in one hand and a bag of flour in the other.

This time around I was making one of the many recipes for rhubarb, since the rhubarb plants grow like crazy this time of year and we all do are best to eat as much of it as we can. I’ve noticed that a lot of people dislike the idea of rhubarb, since it’s a strange, celery-looking plant that tastes tart on its own. Cooked right, with enough sugar to sweeten it up, rhubarb is absolutely delicious and can be made into lots of things. Today I am going to share a recipe from that I just tried for the first time. It’s super easy to make (which is always a plus when I’m in the kitchen) and it tastes great, too.

Strawberry Rhubarb Crisp


1 c. all-purpose flour

1 c. brown sugar

3/4 c. rolled oats

1/2 c. melted butter

Preheat the oven to 350 degrees Fahrenheit. Stir the crust ingredients together in a bowl. Press about 3/4 of the mixture into the bottom of a 9×9″ baking dish.

Fruit Layer:

2 eggs

1/3 c. of milk

2 c. diced rhubarb

2 c. diced strawberries

1 c. white sugar

1/4 c. all-purpose flour

1/2 tsp allspice

Beat the eggs and milk together in a large bowl until smooth. Stir in the rest of the ingredients until the sugar and flour dissolve completely. Pour over the crust and sprinkle the remaining crust mixture over the top. Bake in the oven until the filling is set, which takes about 45 minutes.


That’s it! Now enjoy with ice cream this evening, or wait and eat it for breakfast tomorrow morning.


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