Staff Favorites: Michelle’s Rhubarb Recipe!

Staff Favorites: Michelle’s Rhubarb Recipe!

It’s that time of year again – rhubarb season is upon us here in Lancaster County! May and June are the best times of the year to grab fresh rhubarb goodies, jams, and pies to celebrate the end of spring and support local farms. So, we’ve decided to share one of our staff member’s favorite rhubarb recipes, perfect for beginners looking to get in the rhubarb spirit! Visit our list of preserved farm stands to discover where you can find these ingredients and support the farmers who keep Lancaster flavorful!

There are many ways to celebrate this special time of year, from baking delicious rhubarb goodies (like the one below) to supporting LFT at the annual Rhubarb Festival at Kitchen Kettle Village! Join us on May 15th and 16th for live music, delicious rhubarb goodies, and the annual Rhubarb Baking Contest! The best part? Proceeds from the baking contest are donated directly to our mission of saving the land we love, so we hope to see you there!

Ready to start celebrating rhubarb? Keep scrolling for Michelle’s favorite rhubarb recipe, and click here to learn more about this year’s Rhubarb Festival!

Rhubarb Crunch
Serves 12

Ingredients

  • 3 cups diced rhubarb
  • 1 cup white sugar
  • 3 tablespoons all-purpose flour
  • 1 ½ cups all-purpose flour
  • 1 cup packed light brown sugar
  • 1 cup quick cooking oats
  • 1 cup butter

Instructions

  1. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch baking dish.
  2. Place rhubarb in a large mixing bowl. Add white sugar and 3 tablespoons flour; stir well to coat and spread evenly in the bottom of the prepared baking dish. Set aside.
  3. Combine 1 ½ cups flour, brown sugar, and oats in a separate mixing bowl; cut in butter until the mixture is crumbly. Sprinkle crumble mixture over rhubarb layer.
  4. Bake in the preheated oven until rhubarb filling is bubbling and crumble on top is golden brown, about 40 minutes.