This rhubarb crisp is the reason that I just planted rhubarb this spring.  It’s so good that Mom would make a turkey roasting pan full of it for church potlucks and there still wouldn’t be any left by the end of the potluck.  In fact, there wouldn’t be any left even half way through.  The smart ones learned to take some with their meal, rather than waiting to take it for dessert later on.

Hooray for surviving a much too late transplanting!  And thanks to Jennifer for her generous gift of not one, but two rhubarb plants!  Can you see the second?  It’s going to be hard to wait until next summer for picking.

It’s spring!  Rhubarb is abundant already (at least in Maryland)!  Make this soon!

Rhubarb Crisp
adapted (ever so slightly) from Priscilla’s recipe (Thanks Mom!)
makes a 9×13  pan*

Topping:
1 C flour
1/2 C butter, melted
3/4 C rolled oats
1 tsp cinnamon
1 C packed brown sugar
Mix until evenly combined and crumbly.  Set aside.

Rhubarb:
8 C (approximately) thinly sliced rhubarb, pieces about 1/4″ to 1/2″ thick
You need enough to fill a 9×13 pan about halfway-full.  Set aside.
[optional and not authentic to my childhood] strawberries – Nik likes this when I throw in a few fresh strawberries.  Rhubarb and strawberres are in season together so it’s a nice pairing.  Add strawberries and you won’t be able to call this, “Laura’s mom’s rhubarb crisp,” anymore but it will still be good!

Filling:
2 C granulated sugar
4 T cornstarch
2 C water
2 tsp vanilla
Combine in a medium saucepan.  Cook and stir often until clear and beginning to thicken.

Assembly Instructions Option A (my preferred method because I’m lazy and also because I do prefer the ratio of rhubarb to topping when made this way):
Spread the rhubarb evenly in a 9×13 pan.  Pour the filling over the rhubarb.  Sprinkle the topping evenly over the rhubarb.

Assembly Instructions Option B (My mother’s method, it’s also delicious but is a bit more work.  Choose this option if you like a lot of topping.)
Make a double batch of topping.  Firmly press half of it into the bottom of a greased 9×13 pan.  Spread the rhubarb evenly over the topping.  Pour the filling over the rhubarb.  Sprinkle the remaining topping evenly over the rhubarb.

For both options, bake at 350 degrees for about an hour, until bubbling nicely and well-browned.  This is particularly good served warm with vanilla ice cream but really, it’s just as good eaten cold from the refrigerator for breakfast the next morning (if there’s any left and you get there first).

**This recipe is easily halved and baked in a 8-inch square pan.  My mom’s original recipe is actually in that form but I always double it because that’s never enough for me!  For Option A, halve everything.  For Option B, halve the rhubarb and filling and just make one batch of topping, but put half on the bottom and half on the top.