In the Kitchen with Monkey: Rhubarb Crisp

Rhubarb is one of my family’s favorite springtime treats. We have a giant patch in our garden. The plant has stalks with giant leaves. The stalk is the only edible part of the plant. The leaves should not be eaten!
The picture below is complements of Purdue University.
There are plenty of ways to cook with rhubarb. My family’s favorite is to eat it as Rhubarb Crisp! When we make this, it disappears within a few days!
First, we have to start by washing our hands. Thanks to my friend, Leah over at Beyer Beware sending me a great link to Target, we have cute aprons to wear while we cook too!

We started with the rhubarb.  I never really measure.  I just go pick and wash enough to cover the bottom of a 9×13 pan. 

After you cut up the rhubarb and put it in your 9×13, add a cup of sugar and mix it all together.

Take a separate bowl and melt a stick of butter and add a cup of brown sugar, a cup of flour and a cup of quick cooking oats.
Mix all of those ingredients together.  We use our hands to mix it up! Then crumble it all on top of the rhubarb. Bake in a preheated oven set at 350 for 45 minutes to 1 hour!  
We like it best with ice cream on top! Enjoy!


  1. My husband will be right over! I snagged a rhubarb pie from a gathering (AFTER everyone had had a chance to take a piece) and brought it home for him!

  2. How cute! Love the apron. Isn’t cooking with your kids so much fun as they get older???

  3. She is such a cutie! I am now craving rhubarb!! Thanks for linking to 2 Maids a Baking!!

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