- Set oven to 375 F.
- Slice the rhubarb into about 1" pieces. Toss with everything.
- Spread on a baking sheet and roast for about 10-15 minutes, until it is soft but not mushy.
This is really a fantastic go-to for when you want that tart rhubarb taste but have no time to make a whole rhubarb pie. Of course, then the challenge becomes what to pair the roasted rhubarb with - I tried to use a plainer recipe such as the magic custard cake, but the rhubarb taste is so strong that it frankly overpowered the cake. So, just be aware that while delicious, the roasted rhubarb needs a strong partner!
Long story short, I attempted this recipe due to the convergence of a challenge from an old friend (who, after seeing my koi pond pie, commented that I should next make something reflecting my namesake/internet handle) and another friend having spied cheap rhubarb for sale in another state and hand-carrying a pound's worth of stalks back for me. I then promptly ended up doing a whole bunch of substitutions, both intentional and unintentional, and in the end determined that this is really just a sweet rather than savory pizza-like dessert that is pretty forgiving of whatever you want to do with it. Thus, if you wish to try it, I wish you many happy experiments!
Other than a reference to a character named "Rhubarb" in Strawberry Shortcake, I had never encountered the vegetable in either print or person until I was nearly 30. But it was pretty much love at first taste, and since then, whenever winter rolls around I keep an eye on the store shelves for the elusive (in Southern California climes, that is) veggie.
I play around with this recipe a lot, sometimes throwing in strawberries (as seen in the photos) or adjusting the amounts of sugar and flour depending on what I'm using. It's become a nice, very simple general recipe for these soft-cooking "sour" fruits that nevertheless still gets multiple requests from friends and family through the year.
This was taken (with some very heavy adaptations) from an idea on Cooking.com. However, I found quite a few problems with the original recipe after eyeballing the ingredients, so I played around with the proportions just going by previous experience of what recipes for my rhubarb pie and other crumbles called for. In the end, the first attempt was probably a B+, but it wouldn't take much to get it into the A range on the second try!
Note: The flavors tend to take time to blend together. It will taste different the next day, but the crumble may not be as fresh and crispy due to the liquids in the center. So, it's best to enjoy it the day-of, but allow it time to sit and settle.
This is a great way to mop up "rhubarb scraps" from other recipes, such as rhubarb pie, when you've got a bunch of stalks left over. These muffins passed the "dad test".
I have not yet tried the version with the topping - since my family tends to like things less sweet, I simply left that part out.
Part of the reason I started baking was because I like my goodies to be less obviously sweet - I want to taste the flavor, not just the sugar. So most of these recipes will have the sugar dialed down, and I avoid anything that uses corn syrup like the plague.