observations, ideas and inspiration... from my pennsylvania home, garden, kitchen, and studio

Wednesday, May 29, 2013

Rhubarb Crisp Squares



It's not truly spring until you have that first bite of rhubarb.  One of my most favorite things ever.  I love how tart it is. 

I have two little rhubarb plants and I can say that is definitely not enough.  They yield me about 3 pies, I could eat 20!  


I picked mine a little late this year so today I'm being lazy and made these rhubarb squares instead.  It's very easy and nearly as good as pie....nearly.  And remember if you don't have a plant, usually the local grocery stores carry rhubarb when in season.


Rhubarb Crisp Squares

Filling
5-6 cups rhubarb, cut into 1/2-inch pieces
3/4 cups sugar
1 egg, beaten
2 tablespoons flour

Crust
2 cups old fashioned oats (not instant)
2 cups flour
1 1/2 cup packed light brown sugar
1 tsp baking soda
1/2 tsp salt
2 1/2 sticks butter, softened

Preheat oven to 350 degrees. Set rack in the center of the oven. 

Mix rhubarb, sugar and flour together. Add in the egg and combine completely.  Set aside.

Mix together oats, flour, brown sugar, baking soda and salt.  Add butter and mix until combined.  Spray or butter a 13" by 9" baking dish.  Pour half the mixture in and press lightly for bottom crust.  Spoon rhubarb filling over this.  Take the rest of the crust mixture and spread evenly over rhubarb, lightly patting it.

Bake until fruit is bubbly and the top is golden brown, approximately 35 to 40 minutes.

Allow to cool completely and cut into squares.  Serve by themselves or a little a la mode ~ delightful!

2 comments:

Raymond Homestead said...

Mmmmmm yummy, I'm coming over for a piece!

Penelope's Beehive said...

Ooooh yummy! we just finished our lunch, and now could enjoy a bit of dessert...if only the "rhubarb crisp fairy" would appear!
Thank you for sharing such a delectable recipe Jenn!
Sending sweet hugs...
Judy x

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