As the grass greens and the days get longer in the spring, it also means it’s time for rhubarb! So when Landon brought home a giant bag last Friday, I knew rhubarb crisp would be in our future. I think I have loved rhubarb my whole life. I am my mother’s daughter. As a child she would sit on a swing eating rhubarb straight from the garden. Thats right, she ate it raw! The summer Landon and I were engaged, I was cutting rhubarb and ate a raw piece. I then offered him one. It still cracks me up when I picture the look on his face!
Luckily, this rhubarb crisp isn’t nearly as tart as raw rhubarb. In fact, it’s straight up delicious! And with only 4 ingredients, it’s incredibly easy to whip up. When I started living on my own I had a rule to never make anything that required more than 5 ingredients. This mainly stemmed from the fact that my seasonings cabinet included salt and pepper and nothing more. I remember I once tried to make a roast in the crockpot and between buying the seasoning and the garlic, and all the other stuff, I spent over $30 on that meal! Even though I now have more spices and baking ingredients, I still like to see how minimal I can get away with making things and not sacrifice taste.
I actually made this recipe with apples first last fall. I wasn’t sure if it would work with the rhubarb since I wasn’t going to add more sugar. It is Landon approved, but if you aren’t one for rhubarb flavoring, I would suggest adding more sugar, using less rhubarb, or even doing a mix of rhubarb and strawberries.
2 cups of chopped rhubarb (I used 3 because I love the stuff)
1 cup all purpose flour
1 cup brown sugar
1/2 cup of butter (1 stick)
Preheat oven to 375 degrees. Grease an 8×8 pan and then dump the rhubarb in. In a bowl, mix flour and brown sugar. Cut in butter until crumbly. (I use two knives but plan on getting a pastry blender soon – less painful on the hands!) Pour dry mix over rhubarb and smooth it out. Bake for about 35 minutes or until golden brown (some spots might be bubbly from the butter too). Let cool so no one burns themselves but it’s best enjoyed warm. It’s also enjoyed with ice cream, or whatever your dairy topping of choosing is. ? ?
4 Ingredient Rhubarb Crisp
- 2 cups chopped rhubarb I used 3 because I love the stuff
- 1 cup all purpose flour
- 1 cup brown sugar
- 1/2 cup butter 1 stick
- Preheat oven to 375 degrees.
- Grease an 8×8 pan and then dump the rhubarb in.
- In a bowl, mix flour and brown sugar. Cut in butter until crumbly. (I use two knives but plan on getting a pastry blender soon – less painful on the hands!)
- Pour dry mix over rhubarb and smooth it out. Bake for about 35 minutes or until golden brown.