Warning: This recipe is NOT paleo. And it’s NOT gluten-free.
I went back and forth about whether or not I should share this recipe with you guys. It’s definitely not paleo. It has flour and refined sugar. But after talking with Jake, I decided to go ahead and upload it anyway.
Jake’s mother grows her own rhubarb and last Christmas made this recipe for us. So when Jake and I saw rhubarb for sale at the Farmer’s Market on Saturday, we got excited. He immediately called his mom to see if she’d email us the instructions.
For those of you who have never tried rhubarb, it’s a vegetable that is commonly baked into cakes, pies, muffins, etc. You can eat it raw but it’s super tart. So a lot of people like to add sugar.
One thing I should mention: it’s important to remember that rhubarb leaves are poisonous. So make sure to cut them off and discard them immediately. You wouldn’t want little kids or pets to accidentally find them.
We made this recipe for a BBQ yesterday, which is why I didn’t experiment with trying to make it gluten-free. So if you’re heading to a Memorial Day BBQ today and you’re looking for a dessert that’s sure to please, this recipe is perfect.
- 3 cups rhubarb
- 1/4 cup sugar
- 2 Tbsp orange juice
- 1/4 Tbsp butter, softened (FYI: 1/4 Tbsp = 1/2 tsp + a 1/4 tsp)
- 1/4 cup butter, softened
- 1/3 cup brown sugar
- 2/3 cup flour
- 1/8 tsp salt
- 1/4 tsp baking soda
- 2/3 cup oatmeal
Wash your rhubarb well, especially if you got it from the Farmer’s Market like we did. There was quite a bit of dirt still on the stalked. Then cut off each end and discard the leaves immediately. Slice your rhubarb into roughly 1 inch pieces.
In a bowl, mix your rhubarb with all of the filling ingredients (sugar, orange juice and butter).
Pour your filling evenly into your pie pan. Jake’s mother always uses a 9 x 9 pan but we didn’t have one. So Jake calculated that this round pan would be the closest. Our round pan was 10 inches in diameter and I think it turned out fine.
Pre-heat your oven to 350 degrees (F).
In a bowl (we just used the same one that held the rhubarb), mix your topping ingredients. If it seems too dry, add a little more butter. You want the flour, sugar and oatmeal to stick together.
Spoon the topping evenly on top of your rhubarb. Place it in your heated oven and cook for 40 – 45 minutes. We checked ours at 40 and decided to keep cooking it for another 5 minutes.
OK so maybe ours isn’t the prettiest. But it was still delicious. Like I said, we brought this to a BBQ last night and between the seven of us there we finished the whole thing.
The tartness of the rhubarb mixes really well with the sweetness of the sugar topping. And the oatmeal balances the gooeyness of the filling.
If you’re looking for an incredibly easy dessert that looks complicated (and your guests don’t mind that it’s not gluten-free), give this one a try.
My military hero is my Dad. I unfortunately don’t have a picture of him in uniform, but my Dad served in the Navy for many years. He quickly enlisted when the Vietnam Conflict started instead of waiting for the draft.
Although he has no physical scars, the affects of the war are visible, especially if you ever walk up behind him.
A big thank you goes out to him as well as the other men and women who have fought and are fighting for us.