Sunday, August 28, 2016

Rhubarb Pudding Crisp

As another Lame Cherry exclusive in matter anti matter.

I like rhubarb pie and cake, and Mom used to make a Rhubarb Jam with blueberry pie filling which was fantastic, but rhubarb is work, and the last thing I want on a hot spring day is to be working at rhubarb.

So I looked around from some Rhubarb Cobbler recipes to find something easy and came across this odd recipe, which looked easy, so we tried it.

It is sort of strange as it is juicy, but it will still come out of the pan with a spatula and hold together on the plate. I do not know if more cornstarch in 4 tablespoons would do it or not, but when TL was heating the wet ingredients in a pan, they never did thicken, but did get clear.

This is really flavorful, in sweet and tart. The cinnamon is a very good addition. In some of the milder rhubarb I could have been told this was apple crisp.

I do have plans one day to try this with peaches or apples, when I get peaches and apples, but this never had a crunch top on my early spring rhubarb being high in water content, so it was not  like a cobbler or strudel, but it was more like apple crisp.

Is the filler as a recipe today.

6 c. sliced rhubarb
1 c. sugar
2 tbsp. cornstarch
1/2 c. water
1 tsp. vanilla

3/4 c. flour
3/4 c. firmly packed brown sugar
1/2 c. quick cooking oatmeal
1 tsp. cinnamon
1/3 c. melted butter
(Whipped cream or ice cream, opt.)
Put the sliced rhubarb into a 9 inch square shallow baking dish. In saucepan, blend together granulated sugar and cornstarch. Stir in water and cook, stirring until it boils and becomes thick and clear. Add vanilla and pour over rhubarb in pan. For topping, mix together flour, brown sugar, rolled oats and cinnamon. Add melted butter and mix until crumbly. Sprinkle topping evenly over rhubarb. Bake in a 350 degree oven for 1 hour.