Rhubarb season is here and the crop is bountiful. After picking and freezing three bags full, just enough remained to make a small rhubarb crisp. With the Man of Steel watching his sugar intake, I decided to see how much sugar could be cut from the recipe in my 1977 Betty Crocker Cookbook.
Below is the adjusted recipe, which the Man of Steel and I agreed was still a bit on the too sweet side. However, when I took a small helping down to Mom, she made a face and said it was too sour. So adjust the sugar to your taste buds and enjoy rhubarb season.
Low Sugar, Non-Dairy Rhubarb Crisp
4 cups diced rhubarb
1/2 cup brown sugar
1/3 cup Earth Balance Vegan Buttery Sticks
1/2 cup unbleached flour1/2 cup oatmeal
1 teaspoon cinnamon
Preheat oven to 375°. Place rhubarb in an ungreased baking dish (10x6x1 1/2″ baking dish). Measure brown sugar, flour, oatmeal, and cinnamon in a medium bowl. Mix well. Cut in shortening until mixture is crumbly. Sprinkle mixture evenly over rhubarb. Bake for 40 to 50 minutes until topping golden brown and rhubarb is bubbly. Serve warm.