When it comes to “tiny” kitchens, my parent’s camp in the 70’s won the gold star. Back when my folks converted my grandfather’s old shed into a little camp in the woods, the amenities were few. We had a cook stove, a fire pit, and a well.
Evenings were spent with the transistor radio, playing cards, and my mother playing guitar.
All by lamplight, because we didn’t have electricity.
It was lovely and cozy.
And my mother churned out excellent food in that small space, including this rhubarb crisp.
Recently when I bought a bunch of rhubarb at the farmers market, I asked Mom for the recipe.
Here it is.
1 c. flour
1/2 c rolled oats
1 c. light brown sugar
1/2 c. melted unsalted butter
4 c. rhubarb
1 c. sugar
1/4 c. unsifted flour
1/2 tsp. cinnamon
1/2 c. water
Preheat oven to 350.
To make topping, mix all ingredients with a fork until crumbly.
Filling: Grease a 9×13 inch pan; mix all filling ingredients, except water, in the pan. Spread evenly over the bottom of the pan. Sprinkle the topping evenly over the top. Pour the water over the whole thing.
Bake until browned and bubbly, about 35-40 minutes.
(Photos by Launie Kettler)