i am not such a fan of the heat and sun of summer; this is evident by my lack of a tan and my instant flush when the temperature hits anything past 80°. i do, however, LOVE rhubarb which only comes around in the summer. so come June…we whip up strawberry rhubarb jam…which is yummy on fresh baked bread, and i just tried some rhubarb bread which is a new favorite. we also make rhubarb upside-down cake (with a yellow cake mix…DElishOUS!) and my favorite Rhubarb Crisp.
this recipe is actually for apples but we have altered it a tad to work with rhubarb and it is scrumptious.
Rhubarb Crisp
4 cups chopped rhubarb
1 cup butter softened
2 cups oatmeal
2 cups flour
2 cups brown sugar
1/2 cup brown sugar
pinch of cinnamon
Preheat oven to 325°.
Wash then cut the leaf and the end off the rhubarb. Chop.
mix 1/2 cup brown sugar in with the rhubarb.
blend together the remaining ingredients.
Spoon half of mixture into a 9 x 11 inch cake pan.
Spoon in rhubarb.
Layer in remaining mixture.
this is a side shot…love the layers.
Bake for 45-60 minutes.
Serve warm with ice cream or whipped cream.
enjoy! –april&mickey {sweetwater}
sweetwater cotton shoppe 