This is my favorite time of year. The lilacs are blooming, we have our garden planted and the rhubarb is ready to be picked. There are so many yummy recipes that you can use rhubarb in from rhubarb crisp, rhubarb bread to rhubarb meringue pie. The recipe that I am sharing today is very similar to a rhubarb crisp that my mother used to make and it is so delicious.
Rhubarb has a very tart taste. Nutritionally speaking, it contains a substance called rhaponticin which helps prevent the formation of amyloid plaques on the brain potentially reducing the risk of one developing Alzheimer’s disease. It may also offer anti-cancer properties and benefit the heart and digestion due to nutrients and antioxidants contained in rhubarb.
I remember picking rhubarb stalks and munching on them when I was a kid. Since they are tart, we dipped them in sugar as we ate them.
- 8 cups rhubarb, cut into ½-inch pieces
- 4 eggs, beaten
- 2 cups sugar
- 4 TB flour
- 1 tsp cinnamon
- Topping:
- ¾ cup butter, regular or unsalted
- 1 cup brown sugar
- 2 cups flour
- 1 TB sugar and ¼ tsp cinnamon
- Spray a 9 x 13-inch cake pan with non-stick spray. Preheat the oven to 350 degrees F. Place the rhubarb into the pan. Combine beaten eggs, sugar, flour and 1 tsp of sugar into a bowl and mix well. Pour this mixture over the rhubarb in the pan. Combine the butter, brown sugar and flour and mix with a fork or pastry blender until blended. Place the topping on the rhubarb. Mix together the 1 TB sugar and ¼ tsp of cinnamon. Sprinkle on the top of the batter. Bake 55-60 minutes.
Information included in this food blog is not intended to provide medical or nutritional advice. Please contact your personal health care provider for medical or nutritional advice.
Hope that you have a chance to try this delicious rhubarb cobbler. It is very good served with a cup of coffee at snack time or plan to carry along in your brown bag lunch for dessert.
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