Rhubarb Crisp

July 27, 2010

Where does my time go? There was actually little on my “to-do” list this afternoon, but I sure kept myself busy. 🙂

It is so nice to be able to have lunch with Craig every once in a while. I am going to miss it once I start teaching again, which is quickly approaching!

My eats for lunch:

Israeli Couscous with Beans

A sweet, juicy kiwi. Yes, you can eat the skin. If you can get past the fuzzy texture, it is honestly quite good. Plus, you save time by not having to peel it!

And a Skinny Cow Mint Ice Cream Sandwich. So minty and chocolatey! These are awesome, but I think the Skinny Cow Caramel Ice Cream Cones have my heart.

This afternoon I was busy in the kitchen making Craig’s favorite dessert. There is only a handful of sweet treats my husband likes, but his mouth waters for Rhubarb Crisp.

This recipe comes from my mom who made this all the time while I was growing up.

I started with fresh rhubarb from my in-law’s garden.

Rhubarb Crisp


4 cups fresh rhubarb, diced

1/2 teaspoon salt

1 1/3 cups sugar

3/4 cup all-purpose flour

1 teaspoon cinnamon

1/3 cup butter


1. Place rhubarb in ungreased baking dish, 10 in. x 6 in. x 1 1/2 in. Sprinkle with salt.

2. Measure sugar, flour, and cinnamon into bowl.

3. Add butter and mix thoroughly until mixture is crumbly.

4. Sprinkle evenly over rhubarb.

5. Bake at 350 degrees for 40-50 minutes or until topping is golden brown.

While baking away this afternoon, I snacked on some Dr. Kracker Krackers and medium cheddar cheese.

An article you might be interested in:

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We are off to the gym to pump some iron. I enjoy lifting weights and love how strong I feel after I am done! 🙂

      1. You are missing out! But I do understand how it can be intimidating when you’ve never used something before.

    1. Rhubard is awesome you have to make the crisp

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