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Rhubarb Crisp

Marley's picture
This rhubarb crisp is a specially made recipe for rhubarb lovers like myself. Made along with strawberries and spiced with cinnamon, this rhubarb crisp celebrates te bounty of spring! Baked with a flour,oat and sugar topping this rhubarb dessert is simply marvellous.
  Cut up rhubarb 6 Cup (96 tbs)
  Strawberries 1 1⁄2 Cup (24 tbs)
  White sugar 1 1⁄2 Cup (24 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Cinnamon 1 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Sifted all purpose flour 1 1⁄2 Cup (24 tbs)
  Quick cooking rolled oats 3⁄4 Cup (12 tbs)
  Brown sugar 1 1⁄2 Cup (24 tbs)
  Melted butter 3⁄4 Cup (12 tbs)

Preheat oven to 375°F.
Butter 9x13x2 inch baking pan.
Combine rhubarb, strawberries (if using), white sugar, 1/2 cup flour and cinnamon; put in baking dish.
Pour water over all.
Combine 1 1/2 cups flour, oats, brown sugar and melted butter; mix to make a crumbly mixture.
Sprinkle over rhubarb.
Bake for 35 to 40 minutes or until rhubarb is tender.

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