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May 20, 2009 03:00 PM

your best rhubarb crisp, crumble,cobbler, buckle, etc?

I usually end up winging these things, but would love to hear about any of your favourite recipes.

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  1. I usually use Alton Brown's Blackberry Grunt recipe and sub Rhubarb for the Blackberries. Quick, easy and oh so tasty...

    1. Are you restricting your search for desserts or would you be interested in other baked goods?

      2 Replies
      1. re: todao

        Feel free to suggest anything else ;-)

        1. re: phoenikia

          Rhubarb Garlic Quick Bread

          6 ¾ ounces all-purpose flour

          1/2 teaspoon salt

          1/2 teaspoon baking soda

          1/2 teaspoon baking powder

          1/2 tsp ground cumin

          ½ tsp garlic powder

          2 eggs

          1/2 cup vegetable oil

          1 cup rhubarb puree

          Remove and discard leaves from rhubarb, wash the stems thoroughly and cut into half inch lengths. Drop 2 cups of rhubarb pieces into boiling water and simmer for 15 minutes or until quite tender. Remove from heat, drain, cool slightly, then puree in food processor. Cool pureed mixture completely.

          Grease and flour one 8 x 4 inch pan. Preheat oven to 325 degrees F

          In bowl of stand mixer, combine flour, garlic powder, cumin, salt, baking powder, and soda.

          In medium bowl of measuring cup, combine eggs, oil, and rhubarb, stir to mix and add to flour mixture in stand mixer bowl.

          Mix with paddle attachment at medium/low speed just until all ingredients are combined and dry ingredients are hydrated (two to three minutes) and a smooth batter develops.

          Pour into small lightly greased loaf pan (approx. 4x8x3 inches)

          Bake for 30 - 40 minutes (more or less depending on your oven) or until internal temperature reaches 205 degrees or wooden toothpick inserted in the center comes out clean. Invert pan to remove bread to cooling rack and cool one hour before slicing and serving.

      2. Rhubarb Pork Medley

        Cut 2 pounds of boneless pork chops into 1 inch pieces
        Cut 6 medium potatoes into 1 1/2 inch pieces
        Peel one large onion, chop coarsely
        Wash, peel and cut 1/2 pound of rhubarb into 1/2 inch pieces
        Select 5 - 6 ounces of the rhubarb and set aside (that's all you'll need)
        Melt 2 Tbsp. butter combined with 1 Tbsp veg. oil in bottom of cast iron skillet
        Place all ingredients together in preheated skillet and toss to coat; seasoning to taste.

        Place skillet in preheated 350 degree oven and book, stirring with spatula periodically, until pork is done and potatoes are tender; about 30 - 40 minutes.

        1. Making my first rhubarb crisp of the season tonight ...
          Has anyone else made rhubarb crisp or crumble lately?

          1 Reply
          1. re: prima

            Not a crisp, but I did make some delicious rhubarb curd the other day that would be delicious with a crumble topping:

          2. 6 c. fresh peach slices, tossed w/ 1/3 c. sugar, 1/4 c. flour, juice of one lemon, dash salt, and cinnamon to taste. If I don't use cinnamon, I toss a tsp. of almond extract. Toss together; put in 8x8 baking dish. Streusel: 1 c. flour, 8 T. brown sugar, 8 t. butter, dash salt and 1/2 c. coarsely chopped almonds, walnuts or pecans - mix flour, sugar, salt; work butter in until mixture resembles coarse crumbs, work nuts in. Spread over peach mixture, and bake at 350 for 30 minutes. Turn oven up to 450 to let it brown and leave go 15 more minutes.
            Best stuff in the world. I could eat it all day.

            2 Replies
            1. re: mamachef

              Thanks Mamachef! Sounds wonderful and I just saw some halfway decent peaches in the grocery store...I'll be trying this out:)

              1. re: mamachef

                Thank you, my dear. I was looking for a peach dessert to take to a 4th of July pool party tomorrow. This will do the trick. I can whip it up in the morning and take it while it's fresh and crispy on top.