Here we are at part 2 in the rhubarb-athon and we are stepping back to the classic. The all mighty crisp! Oooey, gooey, with a light crunchy top, soft chewy bottom, and smothered in cool dripping vanilla ice cream for the final touch.
This was my Mothers recipe and one of our favourite treats to make together. I am fairly certain this was her mothers before her and so on. Not entirely sure who made it the first time but it's been passed around and tweaked and fine tuned along the way. Part of what makes a family recipe so enduring.
I won't write a lot about this, a crisp is exactly what it is, there are thousands of recipes floating around and almost all are delicious. This is a great starter dessert for those just getting into baking and for young kids.
Classic Rhubarb Crisp
1 Cup brown sugar (packed)
1 cup flour (all purpose)
3/4 cup rolled oats
1/2 cup melted butter
1 tsp cinnamon
4 cups sliced rhubarb
3/4 cup white sugar
2 tbsp. corn startch
1 cup water
1 tsp vanilla extract
1/2 cup sliced almonds
In a mixing bowl combines brown sugar, flour, oats, butter, and cinnamon. Mix together until crumbly. Press half into a greased 8x8 baking dish.
Top with sliced rhubarb.
In a saucepan combine sugar, corn starch, water and vanilla. Cook over med-low heat until smooth and clear. Pour over rhubarb and top with remaining crumble mixed and sliced almonds.
Bake at 350 degrees F for 45 to 55 mins.
* Notes, I like to chop the sliced almonds to create a smoother blend into the crumble.
You can substitute 2 cups of the rhubarb with strawberries if you find the rhubarb to tarte.
Hope you guys enjoy this as much as I do! Part 3 coming soon!