For years the only person in the media who regularly talked about rhubarb was Garrison Keillor but in recent years with the ascendancy of irreverant, hilarious British comedian Russell Brand the word rhubarb has begun to be bandied about quite --- well --- irreverently. In a column in The Sun, a newspaper Brand loves to use in his standup routines, he referred to a BBC commentator as "a prat-peddling rhubarb" among other choice phrases.
Recently Tinky Weisblat in her excellent food blog, Our Grandmother's Kitchens, featured a recipe for Rhubarb Upside Down Cake that looked wonderful. So between Tinky and Russell Brand (there's a combination for you) I've been thinking about rhubarb and decided to post this recipe from my cookbook, Fry Bacon. Add Onions. It's a delicious treat which I'm sure you'll enjoy --- whether you choose to peddle prat with it or not.
Chop cleaned rhubarb into ½” pieces and toss with cornstarch to lightly coat. Place in casserole dish to within 1½” of the top. Add 2 c. sugar, ½ c. flour, and several pats of butter. Crumble together 1 c. dry oatmeal, 1 stick butter, ½ c. brown sugar, ½ tsp. salt.
Crumble over the top of the rhubarb and bake at 350° for 1 hour. Apples may be added if there is not enough rhubarb.
This same recipe can be used with fresh peaches or fresh cherries. Reduce sugar to 1¼ cups.
Thanks for reading.