It’s rhubarb season and that is definitely an exciting season around here. Instead of the same old rhubarb crisp recipe that everyone makes year after year it is time to put an adult twist on an old time classic. The name of the upgrade game is RumChata!
RumChata was released in 2009 and is made from scratch using real ingredients such as rice, sugar, cinnamon and vanilla. It is a replica of the delicious Horchata, which is a drink that is enjoyed throughout Spain and Mexico that dates back to the time of the ancient Egyptians. RumChata is a liqueur that features dairy products in the form of homogenized cream, however it does not need to be refrigerated, making it a convenient beverage because it doesn’t need to take up space in your fridge.
It is a favorite of warm beverage drinkers everywhere as it is a fun way to booze up coffees, cappuccinos or hot chocolate during cold weather. However, true RumChata lovers find ways to smuggle their beloved creamy booze into their favorites beverages – and food – no matter the season! That’s where this Rhubarb recipe comes in. With a little help from Lynell’s expert baking skills we’ve made a RumChata Rhubarb Crisp recipe that is filled with creamy and cinnamon flavors. Follow our recipe, add a dollop of ice cream or whipped cream to the warm dessert and you’re in business. We can’t help you much for your dinner planning, but we can promise your dessert will be a top notch part of the meal!
- 2 Cups Light Brown Sugar, firmly packed
- 2 Cups All-Purpose Flour
- 1 1/2 Cup Quick Cooking Rolled Oats
- 1 Cup Butter, melted
- 2 tsp. Cinnamon
- 8 Cups Rhubarb, sliced
- 4 T. Cornstarch
- 2 tsp. Vanilla
- 2 Cups RumChata
- Preheat oven to 350 degrees F.
- Get out a 9″ X 13″ baking dish and smear slides and bottom of dish with butter.
- Chop rhubarb into medium sized pieces, place in freezer size bag, add cornstarch and coat rhubarb by shaking contents of bag.
- Mix flour, brown sugar, cinnamon and oats.
- Melt butter and add the vanilla, then add butter and vanilla mixture to the bowl of dry ingredients.
- Mix bowl of ingredients all together. (Mixture will be crumbly, which is how you want it!)
- Take 1/2 of mixture and press it into the bottom of pan by packing it down very well.
- Pour rhubarb into baking dish on top of crumbly mixture.
- Add RumChata over the top of the rhubarb. (You can also pour yourself a glass at this time to enjoy!)
- Take what’s left of the dry mixture and sprinkle it on top of the rhubarb. (Don’t pack this layer!)
- Place pan in the oven, uncovered for 55 minutes.
- Serve warm with vanilla ice cream!
So whether you are new to trying the delicious RumChata or you’ve been disguising it on your breakfast cereal as milk for the past few weeks, you’ve got to try this Rhubarb Crisp recipe. It didn’t take long for this dessert to disappear from the office snack table after we had set it out. Try out this innovative recipe yourself and you’ll see why!
Coborn’s, Inc. Liquor Category Manager