50 Comments
It’s rhubarb crisp season!
That’s an exciting thing around here, I may be excited by things easily. It’s the little things in life. I love that when we bought our house we had a great big patch of rhubarb for me to indulge in. You may be able to tell I love rhubarb from the recipes here on my blog. Every summer I make this tart, sweet and creamy Magic Rhubarb Custard Upsidedown Cake that’s dairy delicious! I even had #InternSarah in on the rhubarb recipe love when she shared her Rhubarb Custard Cake, which sounds like my cake but is completely different.
I love rhubarb but I think that there really hasn’t been much innovation on the rhubarb recipe front in the last 50 years. It amazes me that there are so many rhubarb recipes out there that are all using the exact same ingredients. I decided that it was time to forge ahead into new tart and tangy frontiers and create a recipe that was not only delicious but also unique.
And with booze, because we can!
All too often I find Rhubarb recipes that are equal parts sugar and rhubarb, I don’t understand this. The tartness of the rhubarb should be complemented by the sweet, but not overpowered by it. I think this Rumchata Rhubarb Crisp recipe hits the right balance while including the creamy, cinnamon, and rum flavors of Rumchata.
If you’ve never heard of Rumchata, you’re missing out! Rumchata is delicious and made with real dairy and delicious rum. My favorite way to enjoy it is in my morning coffee. You can read all about Rumchata HERE.
Not Your Mama’s Recipe- Rumchata Rhubarb Crisp.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 55 mins
Course My Recipes
Servings 8 servings
Calories 300 kcal
Ingredients
- 4 cup Rhubarb
- 1 cup Rumchata
- ½ cup Butter- Melted
- 1 cup Flour
- 1 cup Brown Sugar
- ¾ cup Regular or Quick Cooking Oats
- 1 tsp Cinnamon
- 1 tsp Vanilla
- 2 Tbs Corn Starch
Instructions
Preheat oven to 350
Chop rhubarb into 1/2-3/4″ pieces.
Places rhubarb in a gallon size bag, add corn starch and toss until well coated.
In a bowl combine flour, brown sugar, oats and cinnamon and toss to combine.
Add melted butter and vanilla to oat mixture and stir to make a crumbly mixture.
Place half the mixture into an 8×8 baking dish and press it firmly into the bottom of the pan.
Add rhubarb to the baking dish and pour the Rumchata over the rhubarb.
Place the rest of the oat mixture on top of the rhubarb but don’t pack it down.
Bake for 45 minutes or until top is browned. Serve warm with ice cream on the side.
Nutrition
Calories: 300kcal
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Natalie VandenbergheYour recipe sounds delicious! I have to admit: I’m not familiar with Rumchata; however, my husband just picked some rhubarb from the garden and I think I’m going to suggest your recipe to him. Thanks for sharing!
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- Jennifer
Rumchata is sooo good! It’s fantastic mixed with cream and served over ice in a little glass. Or a big one! You can also add some butterscotch schnapps and it’s like a Cinnabon in a glass. Rumchata can also really make a cup of hot cocoa make you want to jump in and swim around in it, especially when it’s cold and snowing outside. Try it! It’s really fun to serve that to guests who stop by at Christmas time. They won’t want to leave! Now I’m going to have to try this rhubarb crisp and invite the same friends over and see how long they stay. Better yet, I think I will make the dessert at their house, and help drink their Rumchata while it bakes! 🙂
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- Monica Lee
This is an awesome recipe! I made it last night (halved the topping ingredients and skipped the base). It was DELICIOUS, and both husband and stepson loved it, too. Totally inspired. Thank you for sharing. (By the way, if you’re a fan of Rumchata, have you tried a “White Mexican”? It’s Rumchata, vanilla vodka and Kahlua. Decadent, evil and delightful. The other day, I added a scoop of ice cream (and ice), blended it and made it into a malt. The best after-dinner drink EVER!)
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- Lynne Graves
As son as my rhubarb gets a little bigger I am so going to try this. Thanks for the recipe!
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Well I have to try this sounds wonderful!!!!!
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- Michelle D.
Sounds AMAZING! Can’t wait to try it.
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- Diane Elsen
Definitely the best and easiest rhubarb recipe. Loved the directions.
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- Jen
I WISH I has that pattern! Have been searching for it everywhere!
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- dairycarrie
Walmart!
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I have a set of 8 dishes and 4 canister.. in that pattern…
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Made this using gluten free all purpose flour from Costco and it was absolutely delicious! I love how it only uses a half cup of brown sugar. I couldn’t believe it could get custardy without an egg but it did. I made it for my 89 year old stepdad’s birthday and he just loved it! Definitely a hit.
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- elaine
Correct name for this concoction:
Died and Gone To Heavenelaine
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- Dale Odden
I’ve made 3 rhubarb desserts this spring. The Rumchata Rhubarb Crisp is hands down the best ever.
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Oh man…now I have to go to the liquor store…wait, Carrie’s house is closer…can you spare a cup for a neighbor?
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Yum,… words are not necessary.
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OK – I am a recovering alcoholic, so the rumchata is out, but this recipie sounds so delicious, what could I substitute?
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- dairycarrie
Maybe try it with regular Horchata instead? And good luck on your path!
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- Gail
Maybe use sweet and condensed milk. Much luck to you.
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- Sandra
Baking this removes the alcohol so recovering alcohols may eat it.
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- dairycarrie
True, but buying the Rumchata and having extra left over is probably not the best for someone in recovery. 🙂
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- Niki
I would try horchata or vanilla almond milk
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- alison
I like her..she’s hilarious!
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- Joanne
I can’t wait to try this one. I LOVE Rhubarb crisp of any kind and my daughter likes Rumchata so I’m sure it will be a hit?
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- Shirley McMartin
Sounds great to avoid the plastic bag just mix the cornstarch into the rumchata and mix with the rhubarb in the measuring cup
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- AGor
I found this to be a little too tart for me. Guess I like my rhubarb a little sweeter. If I make this again, I will add some sugar to the rhubarb along with the cornstarch.
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- Gerry Hansen
What is rumchata???? is it a mass, liquid or what, I live out in the boomie, never heard of it
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- dairycarrie
Gerry,
I wrote a post explaining Rumchata that you might like- https://dairycarrie.mystagingwebsite.com/2012/06/18/a-few-more-reasons-to-love-rumchata/Reply
- Judy
This is absolutely delicious! Made it last night for a gathering of women and everyone raved about how yummy it was! I don’t think I will make any other rhubarb crisp from now on! Thank you so much for sharing your concoction!
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- Katie
How can I print this recipe?? It looks wonderful!!!
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- Jodie Skeel
I made some last night. it’s very good – good flavor. i doubled the recipe and made it in a 9 x 13 cake pan. The top is not as crunchy as I had hoped. Next time I will just a 15″ jelly roll pan. great flavor though. Yum *****
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- Heather
It’s in the oven now. I did double the recipe however and put it in a 9 x 13 pan! Smells so yummy!!!!
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- robin
i made this last night and it is fabulous! everyone loves it!
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- Donna
Love this recipe! Made it last night with one switch-up. I didn’t have enough rhubarb, so I used three cups of rhubarb and one cup of strawberries. Love when you can improvise and the recipe still comes out fantastic! Thanks.
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- LT
Did it work with Baileys??
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- Jane
Do you have to use quick cooking rolled oats or can you use old fashioned oats?
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- dairycarrie
I would think you could use the old fashioned oats as well.
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- DebbyJorgensen
I have never had Rhubarb. What does it taste like?
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- Sharon Rogers
How do you describe a flavor? Almost impossible. Rhubarb is very tart. Try it raw and you’ll pucker up! Reminiscent of kiwi, but not sweet; sour green apples, kinda. Really, just its own unique taste. Only thing I can think of that is just as tart would be gooseberries. Gooseberry pie is wonderful! Rhubarb pie is wonderful!
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- KeriWaiph
Hubby was supposed to pick up a bottle of Rumchata today but didn’t so I’m trying it with Bailey’s. I guess we’ll see in 25 minutes how it is. Fingers crossed!
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- carol
I tried this recipe tonight and was surprised to be very disappointed. I double checked that I’d followed the recipe exactly, and I did. The Rumchata overpowered the rhubarb. Couldn’t taste rhubarb at all (and my guests agreed), And the topping didn’t get crispy at all but kind of gooey from the bubbled over rhubarb and the melted topping. It was more like eating a pudding of some sort. I tossed what was left.
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- Aubrey
Just made this over the weekend and it was so good! Top was perfectly crispy and yummy on the inside. You can definitely taste the Rumchata, but it mixed great with the rhubarb. I will be making another batch.
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- Trudee
Love rhubarb and rum chata! Making this for the second time in 2 weeks. We love this! It’s our new favorite rhubarb dessert. Thanks for sharing!
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- Rhonda Curley
Today is the second time that I’m making this crisp because it was TOTALLY AMAZEBALLS the first time. Sooo yummy!!! However, I’m trying something new…I put less than a cup of strawberries. I cut them in small pieces, so we’ll see. 🙂
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- dairycarrie
Yum! Be sure to report back how it works!
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This looks delicious. Trying it immediately.
Do you mean you mixed 1/2 Rumchata, and 1/2 orange creme in the crisp, or to drink?Reply
- dairycarrie
On that day I mixed the two for the recipe but I think all Rumchata as the recipe calls for is better. Enjoy!
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This was yummy! However the rumchata curdled.
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- dairycarrie
Weird! I haven’t heard of anyone else having that problem. Did you use the corn starch?
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- Kathy
can I use quaker oats old fashioned rolled oats?
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- dairycarrie
Sure.
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