I guess you’ve figured out by now that we love cooking and baking in the kitchen with our kids! That’s probably because I like to keep things really simple. If a recipe asks me to separate out the egg whites and yolks, I often try to find a different recipe. And yes, I’m the one who never measures exactly perfect—yet I find it amazing, that the recipes always turn out pretty good.
Well now that I’ve probably scared you off, let me reel you back in to the sweet and savory smell of rhubarb baking in the oven or cooking on the stove. It only happens a few times a year here, when rhubarb is ripe and ready to eat!
Today I want to share my favorite rhubarb recipe, adapated from the Mennonite Community Cookbook.
Another favorite recipe of mine with rhubarb, was a special rhubarb syrup my mom used to mix with strawberries. She’d cook it over the stove and then serve it warm over vanilla ice cream. Heavenly! I guess I’ll be sharing that recipe soon too!
Rhubarb is really easy to grow in your garden, just plant it where it gets as much sun as possible. If I don’t want to grow it, check any roadside stand or farmers market in May, and you’ll find it pretty affordable. To make this recipe, I got a bundle of rhubarb stalks at Green Dragon for about $2.
If you’ve never tried cooking with rhubarb before, I hope you find this recipe simple enough to give it a try! Really all you do is mix the crumbs, chop the rhubarb and place it over the crumbs in the pan, and then cook a quick syrup to pour over top. Then bake.
It can’t get any easier than this!
- 1 cup flour
- 3/4 cup oats
- 1 cup brown sugar
- 1/2 cup softened butter (not melted)
- 1 teaspoon cinnamon
- 4 cups diced rhubarb
- 1 cup sugar
- 2 T cornstarch
- 1 cup water
- 1 teaspoon vanilla
- Combine the first 5 ingredients to make a crumb mixture.
- Press half of the mixture into a 9 inch baking pan.
- Add diced rhubarb.
- Combine the last 4 ingredients and cook until thick and clear.
- Pour over rhubarb.
- Top with remaining crumbs.
- Bake at 350F for 35 minutes.