This recipe has the potential to change your relationship with your rhubarb plant. Contrary to popular belief, there is no law requiring the use of strawberries in every dish prepared with rhubarb. I received a lot of love from readers and friends (thank you) as a result of my Brown Butter Apple Crisp recipe, which is still one of my absolute faves. But the character of the rhubarb is just dynamite here, together with the irresistible crunchy topping, and the melting ice cream which begs to be eaten before it becomes soup.
Like before, we at The Spinning Cook take no responsibility for any: obsession which may result from brown butter crisp recipes; abandonment of past favorite crisp, pie, or cobbler recipes; nor any hurt feelings or loneliness which may begin to afflict your dear strawberries. Happy crisping, my friends.
| Brown Butter Rhubarb Crisp Recipe | | Print |
- ½ cup (1 stick) butter
- 1 cup brown sugar
- ½ teaspoon salt
- 1 cup oats
- ⅔ cup white flour
- 1 tablespoon butter
- 5 cups chopped rhubarb (1/2 inch sections)
- 1 cup sugar, divided
- 3 tablespoons all-purpose flour
- Preheat the oven to 425 degrees. Melt the stick of butter in a large heavy-bottomed oven-safe skillet over medium-high heat. Continue cooking until foaming has subsided and the butter separates and turns a medium brown (stir and tilt the pan occasionally to check color, watch carefully towards the end). Stir in the brown sugar and salt, and continue cooking for one minute. Off the heat, stir in the oats and flour, then press the topping together with the back of a spoon to form some clumps. Set the topping aside on a dinner plate or in a medium bowl, scraping the pan clean.
- Return the skillet to medium-high heat, and add the remaining tablespoon of butter. Add the chopped rhubarb to the pan along with ¼ cup of sugar, and stir to coat.
- As soon as the rhubarb begins losing its juice and bubbling in the pan, set the timer for 8 minutes. Continue to cook at medium-high heat for this length of time, stirring occasionally, to ensure enough of the juice cooks off to keep the topping crispy.
- Add the remaining ¾ cup of sugar, and 3 tablespoons flour to the pan, and stir. Flatten the rhubarb into an even layer with the back of the spoon.
- Distribute the topping evenly over the rhubarb. Bake until bubbly and medium brown on top, about 15 minutes.
- Allow to cool at least 5 minutes. Serve over vanilla ice cream.
Hey Ryan…Do you use quick oats, or traditional? Rhubarb is Kevin’s favorite and we have two large plants in the garden.
Hi Amanda, good question. I’ve used traditional rolled oats in my testing. Based on the article below, which seems to cover the topic quite well, quick-cooking oats are a great substitute (instant and steel-cut oats are not).
http://bakingbites.com/2011/05/regular-vs-quick-cooking-oatmeal-for-baking/
Enjoy!
Ryan
this looks wonderful. My hubby loves rhubarb Hugs
Great – thanks for stopping by Katie, and let me know what you think!
Ryan,
Absolutely delicious!!! Will be adding this to our family’s dessert repetoire for sure. Please consider adding more rhubarb recipes 🙂
Thank you!!
Tim
Thanks Tim! So glad you enjoyed.