It’s rhubarb crisp season!
That’s an exciting thing around here, I may be excited by things easily. It’s the little things in life. You may be able to tell I love rhubarb from the recipe here on my blog, like this tart and sweet combination of rhubarb and cream or this Rhubarb Custard Cake recipe from #InternSarah
I love rhubarb but I think that there really hasn’t been much innovation on the rhubarb recipe front in the last 50 years. It amazes me that there are so many rhubarb recipes out there that are all using the exact same ingredients. I decided that it was time to forge ahead into new tart and tangy frontiers and create a recipe that was not only delicious but also unique.
And with booze, because we can!
All too often I find Rhubarb recipes that are equal parts sugar and rhubarb, I don’t understand this. The tartness of the rhubarb should be complemented by the sweet not overpowered. I think this hits the right balance while including the creamy, cinnamon and rum flavors of Rumchata.
If you’ve never heard of Rumchata, you’re missing out! You can read all about it HERE.
Rumchata Rhubarb Crisp Recipe
Rumchata Rhubarb Crisp Ingredients
4 cups rhubarb pieces
2Tbs corn starch
1 cup light brown sugar
1 cup flour
3/4 cup quick cooking oats
1/2 cup melted butter
1tsp vanilla extract
1 cup Rumchata or other Horchata liquor
- Preheat oven to 350 degrees.
- Butter an 8×8 baking dish.
- In a bowl combine flour, brown sugar, oats and cinnamon and mix.
- Add melted butter and vanilla extract to the bowl. Mix with a fork or your hands until you have a soft crumble.
- Place half of the crumb mixture into baking dish and press it firmly into the bottom.
- Place rhubarb pieces in a gallon size bag. Add corn starch and shake to coat the rhubarb.
- Add coated Rhubarb to the baking dish and pour Rumchata over it.
- Add remaining oat mixture to the top of the pan, leaving it loose and crumbly.
- Bake for 50-55 minutes.
- Serve warm with a big scoop of ice cream.