Wednesday, May 12, 2010

'Barb is my kind of gal

A good friend put these tarts in my hand earlier this week. Fresh from the garden, and pretty in pink.

It was my due diligence to transform these skinny girls and their pucker into something sweet. So I paid homage to her hometown and baked a batch of her mom's own... Rhubarb Butter Crunch
3 cups rhubarb
1 c. sugar
3 tbs. flour
Mix rhubarb, sugar & flour well. Place in a greased 8X8 baking dish and cover with topping of:
1 cup brown sugar
1 cup oatmeal
1 1/2 c. flour and 1/4 cup oleo [damn, I love that word, but my ass doesn't]
Combine the topping ingredients & sprinkle over rhubarb mixture. Bake at 370 for 40 min.Wow. I'd venture a guess that your fam has a recipe a lot like this, tattered and sticky [because it's so damn good] in the front of the recipe box. If it tastes this good [like a sweetart for adults] then I'm demanding you start stalking rhubarb at the farmer's market this weekend. I loved it [it brought back some titty pink memories, my granny had rhubarb bushes in the backyard and they did everything from pies to crisps to salads & jams] and the kids raved over it, too [I think the coolwhip helped, but a spoonful of fluff brings out the best in a dessert as far as Ben & Marge are concerned]. My only complaint? It was too small. I'd triple the batch!

Tomorrow I've got a rhubarb salad to share, so pucker up!


  1. test test test test

  2. I remember as a kid eating rhubarb that was cooked with sugar and water to make a sauce over ice cream, oh it was so good. I didn't know you weren't suppposed to like it as a child. My friend makes the best rhubarb crisp I ever ate. You make me want to go to the market and get rhubarb this week. You recipe looks fantastic and easy to make.