Another great rhubarb recipe from the book my friend, Les gave me.
Filling:
3 cups chopped rhubarb (fresh or frozen)
1 cup chopped apples
1 cup strawberries (fresh or frozen)
1 teaspoon vanilla
1/3 cup sugar
1/2 teaspoon cinnamon
Topping:
1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
2/3 cup sugar
2/3 cup oats
Preheat oven to 350º.
Mix fruits and spoon into greased 7x11 or 8x8 pan. Drizzle evenly with vanilla.
Mix sugar and cinnamon and sprinkle on top.
In a separate bowl, mix flour, baking powder, and salt.
Cut in butter until mixture resembles coarse crumbs.
Stir in sugar and oats.
Sprinkle over rhubarb mixture.
Bake 40-50 minutes or until lightly browned.
Though the recipe in the book calls for white sugar in the filling and brown sugar in the topping, I always use only one sugar in my baking.
The result - delicious! (I made this yesterday, and dare I admit it is all gone?!)
I love rhubarb and boy this sounds and looks yummy. Thanks Nan
ReplyDeleteLooks yummy! :)
ReplyDeleteWe finished off the last rhubarb about a week ago. A delicious pie. Your recipe sounds yummy.
ReplyDeleteGosh that looks yummy!
ReplyDeleteOH my goodness that looks so delicious! MY ALL TIME FAVORITE PIE even beats apple which I love! Do you use the coarse sugar like in the picture? I am going to give this recipe a try!
ReplyDeleteHello Dear Nan!
ReplyDeleteHow happy I was that you dropped by!:o) It is always wonderful to hear from you!
The recipe sounds wonderful and looks delicious. I think I want to try this one for sure! Thank you so much for sharing it. Enjoy a lovely week.
Smiles...
Beverly
I'm so glad you're finding some good recipes in that cookbook! The editor really needs to improve on the cover art, though, don't you think? A bit boring, imho. :)
ReplyDeleteSay the word rhubarb and my mouth starts to water. This looks awesome!!
ReplyDeleteOh, well, Nan--it's so good for you!
ReplyDeleteThank you all for writing! Hope you try the recipe; it really is terrific. And Les, I kinda like the cover. Simple, colorful, practical to the point!
ReplyDeleteOooh rhubarb crumble, lovely. I have some rhubard so may have this tonight
ReplyDeleteElaine, a perfect supper! Look at all that fruit, and rhubarb is a vegetable, technically, and the goodness of oats, and they say cinnamon is good for blood pressure. Enjoy!!
ReplyDeleteOh my, this wouldn't last long around my house. I love your header picture-reminds me of my husband. I also love your EB White quote.
ReplyDeleteThanks so much, farmhouse wares.
ReplyDeleterhubarb in winter? Frozen? Looks so yummy, I'm a big fan. Wish this was taste-a-vision!
ReplyDeleteYou mean you have rhubarb in February already?? Mine is buried under 3 feet of ice. I'll try the recipe in June. Fran
ReplyDeleteSusan and Fran, yes, this is my rhubarb I froze last summer. And the strawberries are from an area farm, also frozen last summer.
ReplyDeleteNan, I baked chocolate cookies the other day, using your recipe. They were delicious, but broke apart very easily. What's the reason for this? I baked them for 8 minutes. Would baking them for 10 minutes have been better?
ReplyDeleteGigi, I don't know. Cooking is magic. Weather, etc. can make a difference. Maybe the next time they won't!
ReplyDeleteLooks so yummy! Thanks for sharing!
ReplyDeleteI read in the paper today that rhubarb has chemicals in it that fight cancer, so it's Very Good For Us. My favourite way is to braise it in the oven with orange juice and orange zest and then serve it hot with ice cream or just warm with custard (do you have custard in America?)
ReplyDeleteMargaret P
Sherri, hope you get a chance to try it!
ReplyDeleteMargaret, isn't it great to find out things we like are good for us?!
Yes, we have custard, but I don't think it is quite the same as Lionel's 'custard tarts' in As Time Goes By. I have my own recipe on the blog, the one my mother always made. It is here if you are interested:
http://lettersfromahillfarm.blogspot.com/2007/09/sunday-supper-custard-and-coffeecake.html
Nan, Lionel's custard tarts are custard baked in sweet pastry cases
ReplyDeleteI'll try find you a recipe if I can (and if you'd like it!)they often have a little powdered nutmeg sprinkled on the surface before they're baked.
this recipe has potential but needs nutmeg ...
ReplyDeletehttp://www.chinatownconnection.com/egg-custard-tarts.htm
I'll have to go look in a book
Thanks, Val! I just made my mother's custard yesterday. I'll check out dear Lionel's favorite food. :<)
ReplyDelete