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Rhubarb Crisp with Buttermilk Ice Cream

Rhubarb Crisp with Buttermilk Ice Cream



  • 24 ounces fresh rhubarb, trimmed, cut into 1/2-inch pieces (about 5 cups)
  • 2 tablespoons all purpose flour
  • 1 tablespoon unsalted butter, melted
  • 1/2 teaspoon grated orange peel
  • 1/2 teaspoon ground cinnamon


  • 2/3 cup (packed) golden brown sugar
  • 1/3 cup chopped toasted walnuts
  • 1/4 cup all purpose flour
  • 2 cup unsalted butter, melted

Recipe Preparation

For rhubarb

  • Preheat oven to 375°F. Mix all ingredients in large bowl to combine. Divide mixture among six 1-cup ramekins. Place ramekins on large baking sheet and bake rhubarb 10 minutes.

Meanwhile, prepare streusel

  • Mix golden brown sugar, chopped walnuts, flour and butter in medium bowl. Crumble streusel over rhubarb, dividing equally. Bake until rhubarb mixture is bubbling and streusel is golden brown, about 20 minutes.

  • Serve crisps warm with a scoop of Buttermilk Ice Cream.

Recipe by the Asher Restaurant in Roswell GAReviews SectionI made this last night. Th flavor on the rhubarb is great, albeit I used less orange and cinnamon as I thought they would overpower the rhubarb. Too much sugar, I would use much less next time. But the topping is off - 2 cups of butter must be an error. I want to try this again but would ask BA to check the topping recipe. 2 cups is swimming in butter and there is nothing crisp about this. I used a few table spoons in the end and still too much and not crisp at all.


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Old Fashioned Rhubarb Cobbler Recipe:

It’s rhubarb season. I spend the entire year marking rhubarb recipes in my vintage cookbooks. So when my Dad’s rhubarb plant started to produce once again, I ran right out to harvest some and started baking.

If you are harvesting your own rhubarb, remember to cut off the leaves (they are poisonous) and wash the stalks thoroughly before using.

My first recipe this year is this easy rhubarb cobbler recipe that I pinned in My Shelby County Homemakers Cookbook from 1980. It reminds me a lot of my Grandma’s Apple Crisp and Cherry Crisp, both are crisp recipes without oatmeal. We also have a Cherry Rhubarb Crisp that features Maraschino cherries!

Wondering what to do with all that rhubarb popping up in your garden or at the farmers' market? Fans of the spring vegetable eagerly await the arrival of rhubarb season each year&mdashif you look forward to it each year, consider planting rhubarb at home. An easy-to-grow perennial, sow rhubarb crowns once (you typically don't start it from seeds) and it'll come up year after year. Lucky for you, we're also rhubarb connoisseurs, and that means that we have a collection of recipes that'll help you make the most of this tasty, colorful spring crop.

Rhubarb, either in the garden or in the market, is a delicious sign that the start of spring is officially here soon there will be asparagus and other seasonal treats, but because rhubarb season is relatively short, you'll want to make the most of its fleeting time. Bakers everywhere love the rosy hue and tart taste of rhubarb, and they use it in pies, crisps, and cakes. Beyond baking, roast rhubarb with rosé wine for an elegant spring dessert or make rhubarb custards or a most refreshing Chilled Rhubarb and Raspberry Soup.

But don't think rhubarb recipes are all desserts botanically speaking, rhubarb is a vegetable, but one that we treat as a fruit. It has a very tart flavor and is always cooked with a sweetener, even when used for savory recipes. Try it in a rhubarb-cherry sauce served with meat or a spring salad with goat cheese.

Here's what you need to know to make the most of rhubarb: Look for thin, red-pink crisp stalks, as these will have the best texture. If the stalks are floppy, this is a good indication that they were picked too long ago you'll want to leave those behind. When you get home, wrap the rhubarb stalks in plastic and refrigerate for up to one week. You can also freeze rhubarb and enjoy it for months to come. To use rhubarb, rinse it well then trim the bottoms and tops of the stalks. If there are any leaves, slice off and discard (the leaves are toxic). If the stalks are stringy, remove with a small paring knife, as you would for celery.

Now the fun part: There are so many ways to cook rhubarb. Be sure to try rhubarb as a compote or a refreshing drink as well as baked in muffins. And don't forget how well its sweet-tart flavor pairs with savory foods!

What is a fruit crisp?

A fruit crisp is a deep-dish baked dessert with fruit on the bottom and a streusel topping made from oats, sugar, and flour. This is different from a cobbler since a cobbler has pastry dough or biscuits on top instead of streusel. Crisp recipes can be made with pretty much any fruit. When done correctly, the result is a slightly thickened fruit filling and a toasted streusel topping.

Traditionally, rhubarb was always seen as too sour so old recipes used large amounts of sugar to sweeten it. Unfortunately, sugar has a way of removing flavor and only allowing taste buds to detect sweetness.

Well, that doesn&rsquot work for me! In my crisp recipe, I reduce the sugar and allow the rhubarb to retain some of its tangy sour flavor. This wakes up the taste buds and really brings out the flavor.

Rhubarb Streusel Cake

This delicious rhubarb streusel cake is sweet and tangy, super moist, tender, and flavorful and will have you coming back for seconds!

My husband has always claimed he doesn’t care much for cake or rhubarb but he really enjoys diving into this Rhubarb Streusel Cake. It isn’t overly sweet and the tanginess of the rhubarb provides a nice contrast and balance. So if you fall into the camp of someone who doesn’t like rhubarb, this cake may change your mind!

Rhubarb goes back a long way. It has been used in Chinese medicine for thousands of years. Over the centuries the rhubarb trade increased and in Medieval Europe its value exceeded that of fine spices such as cinnamon and saffron! Rhubarb entered the U.S. in the 1820’s and has been enjoyed in the popular form of pies, crumbles, compote, and preserves ever since.

By the way, did you know that rhubarb is technically a vegetable? Yet interestingly it was designated as a fruit in the U.S. in a 1947 court ruling for the purposes of regulations and duties.

What’s interesting is that even though rhubarb is a vegetable, it’s generally only used in sweet dishes as a fruit. Yet tomatoes, which are technically fruits, are generally only used in savory dishes as vegetables. Have any of you ever made or seen rhubarb served as a vegetable or tomatoes served as fruits? Chime in if you have!

One last interest tidbit about rhubarb from Wiki: “In British theater and early radio drama, the words “rhubarb, rhubarb” were repeated for the effect of unintelligible conversation in the background.” Pretty amusing, huh?

Go grab some rhubarb while it’s still available and make this fantabulous Rhubarb Buttermilk Streusel Cake! A tender and moist crumb with a delightful buttery streusel topping (which, incidentally, comes from the German verb “streuen,” which means to sprinkle or scatter) . This cake is truly lovely and it’s easy to make. Serve it up with some ice cream and you’re all set.

Cream the butter and sugar in large mixing bowl with an electric mixer.

Add the eggs and vanilla extract. Beat until combined.

In a separate bowl, combine the flour, baking powder, baking soda, and salt. Using a rubber spatula, fold in the flour, alternating the flour and buttermilk.

Be careful not to over-stir. Some lumps of flour will remain, and that’s okay.

Wash the rhubarb. Peel off the outer skin if it’s too tough. Dice the rhubarb and add it to the batter. Fold the rhubarb into the batter.

Spread the batter into a greased 8࡮ inch square baking pan. I use the hand-forged aluminum pan by Magic Line, made in the USA. Love it!

To make the streusel, combine the butter, sugar and flour in a bowl. Crumb the mixture between your fingers.

Evenly crumble the streusel over the batter.

Bake in an oven preheated to 350 degrees F for 35-45 minutes or until the streusel is a light golden brown in places and a toothpick inserted into the middle of the cake comes out clean.

How to Make It

PREP. Preheat oven to 375 degrees.

FILLING. In a large mixing bowl toss together the strawberries, rhubarb, sugar, vanilla, zest and cornstarch. Pour into an 8࡮-inch, 9࡯-inch, or a 7吇-inch baking pan set aside.

Note: Do NOT skip the cornstarch. The filling will turn out runny/soupy if you don’t use it. I know some people recommend powdering tapioca because the flavor isn’t as noticeable, however, I couldn’t taste the cornstarch one bit.

TOPPING. In a medium mixing bowl, whisk together the flour, oats, brown sugar, salt, cardamom and nutmeg. Cut butter into the mixture with a pastry blender until pea size clumps (or slightly larger) form. Sprinkle crumble evenly over top.

BAKE. Place in oven and bake for 40-50 minutes or until juices are bubbling and crisp is golden brown. Remove from oven and allow to cool for 15 minutes- this will help the juices set a bit. Serve warm with vanilla ice cream.

Note: DO NOT FORGET TO COOL!! Allowing it to cool will help the juices set.

Buttermilk Rhubarb Bread

This bread is amazing! It’s a melt-in-your-mouth, can’t-keep-your-fingers-out-of-it kind of recipe!


  • ¾ cups Brown Sugar, Packed
  • ⅓ cups Vegetable Oil
  • ½ cups Buttermilk
  • 1 Egg
  • ½ teaspoons Salt
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Cinnamon
  • 1 teaspoon Vanilla
  • 1-½ cup Flour
  • 1 cup Rhubarb
  • ½ cups White Chocolate/vanilla Chips
  • 2 Tablespoons Sugar
  • 1 teaspoon Butter
  • ¼ teaspoons Cinnamon


1. Mix all the bread ingredients together.

2. Generously grease a bread pan. Pour batter into the pan.

3. In a small bowl, combine the topping ingredients. Sprinkle over the batter.

4. Bake at 325ºF for 55-65 minutes or until it tests done.

5. Allow to cool before tipping out of the pan. If you don’t, be warned: it will come out in pieces.

Recipe Summary

  • 8 cups chopped rhubarb
  • 1 cup sliced fresh strawberries (Optional)
  • 2 cups white sugar
  • 2 tablespoons all-purpose flour
  • ¾ cup brown sugar
  • ¾ cup quick-cooking oats
  • ¾ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ cup butter

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Combine rhubarb, strawberries, white sugar, and 2 tablespoons flour in a bowl spread into the prepared baking dish.

Mix brown sugar, oats, 3/4 cup flour, and cinnamon together in a bowl cut butter into brown sugar mixture using a pastry blender or 2 forks until crumbly. Sprinkle over rhubarb mixture.

Bake in the preheated oven until cobbler is bubbling and lightly browned, about 45 minutes. Serve hot or cold.

Buttermilk ice cream

In the last week, we’ve made not-so-subtle hints about buns in ovens, cravings and peas in pods so it’s an only natural transition to ice cream, whether or not you eat it with sweet grape pickles.

I’m horribly overdue to finally dish out the recipe for Claudia Fleming’s incredible buttermilk ice cream — she of the scones, the gingerbread and the sandies — something I promised in January and have been going on about since December, when a friend sent me home with a pint she’d made. This stuff is perfection — all of the elements of a great vanilla ice cream with an extra tang that keeps it from being, well, “vanilla”.

Buttermilk is a funny thing. I can’t remember my mother using it once growing up and when I started baking more, was horrified by the stuff, which smells and taste a lot like the curdled milk that it is. How wrong is that? But now I love it. I mean, I haven’t taken to drinking a glass of it warm like a certain cooking instructor told me his elderly mother does — yeesh! — but when I smell it, I think of biscuits and cakes and muffins and I like it. So an ice cream that magnifies this deliciousness was not meant to last long in our apartment.

Except — and I’m deeply ashamed to admit this — I made this at the wrong time. It was January, and I hadn’t quite figured out yet why I had no appetite and this batch of ice cream sat unloved, aside from a rare dish or spoonful, in the freezer for months. Basically, if it didn’t taste like grapes or a peanut butter and jelly sandwich, I pretty much wasn’t eating it those weeks, despite trying to woo my taste buds with steak sandwiches, empanadas and currys. Last weekend, as we hurriedly dumped the remaining contents of our freezer as the movers heaved our poor sofa down three narrow flights of stairs, it emerged again and made a regretful exit from our apartment and I’ve craved it every minute since.

I’d like to say “don’t let this happen to you!” but I believe these cruel inconsistencies in appetite are out of our hands. I will say instead that if you make some, and you should, can you save a bit for me? I haven’t unearthed my ice cream maker and Haagen Dazs just ain’t cutting it.

Oooohh-klahoma! We fly out to the Pioneer Woman’s ranch tomorrow morning and I can’t wait. Seriously, anything to get away from The Great Unpacking of Aught-Nine. On Saturday, I’ll be demo-ing a few of my favorite New Yorkish recipes [page in progress] to a small group at the Lodge and on Sunday, Ree and I will be cooking up some more, or pretending to while I actually go out and ogle the cows cowboys. I hope to get an update or two in while I’m there (I was going to ask if they had connectivity out there I’m not that bright these days) but if you’re anxious, you should also check out the Pioneer Woman’s site as she is a blogging machine and will no doubt have an almost-live feed of the weekend.Yee-haw!

Buttermilk Ice Cream
Adapted from Claudia Fleming’s astoundingly awesome The Last Course which is woefully out of print but I have it on good authority that if you call The North Fork Table and Inn (where she now “pastries”), they have a small supply and might even send you a signed copy. The book includes the recipe for her famous mallomars — need I say more?

2 cups heavy cream
1 1/4 cup sugar
12 large egg yolks*
2 cups buttermilk
2 teaspoons vanilla or half a vanilla bean, scraped and simmered with the cream
Pinch of salt

In a large, heavy saucepan, combine the heavy cream and one cup of sugar and bring to a simmer over medium heat.

In a large bowl, whisk egg yolks and remaining 1/4 cup of sugar.

Remove the cream mixture from the heat and drizzle a small amount into the yolks, slowly, and whisking constantly to keep the eggs from curdling. Do this a few more times to warm up the yolks before pouring the yolk mixture back into the cream, whisking constantly.

Cook over low heat until the mixture is thick enough to coat the back of a spoon. Strain the mixture and whisk in the buttermilk, vanilla, and salt. Cool completely and freeze according manufacturer’s directions.

* I’m going to share with you a little secret: You don’t need to use all of these egg yolks. Oh sure, you can and the results will blow your ice cream-loving mind. However, let’s say you find that you only have six or eight egg yolks on hand, this will also do. The ice cream will be less rich, but still incredibly more rich than anything you can buy at any store.