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My review
Grandma Donna's Rhubarb Crisp
Angela Miedema
"My Grandma's rhubarb crisp recipe which we have been using for years, but tweaked to make it a strawberry-rhubarb crisp! Is especially good warmed with one scoop of vanilla ice cream! Yummy!"
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Ingredients
1 h 5 m servings 396 calsOriginal recipe yields 9 servings (1 9-inch baking dish)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Stir 1 cup flour, brown sugar, oats, and melted butter together in a bowl. Press 1/2 to 3/4 of the mixture into the bottom of a 9-inch square baking dish.
- Beat eggs and milk together in a large bowl until smooth. Stir rhubarb, strawberries, white sugar, 1/4 cup flour, and allspice into the egg mixture until the flour and sugar dissolve completely; pour over the crust. Sprinkle remaining crust mixture over the top of the fruit layer.
- Bake in preheated oven until the filling is set, 45 to 60 minutes.
Footnotes
- Cook's Note:
- For a lower-calorie option, try substituting Splenda® for at least half of the white sugar in the filling and maybe use the baking blend of Splenda® in the crust.
Nutrition Facts
Per Serving: 396 calories; 12.3 g fat; 68.7 g carbohydrates; 5 g protein; 69 mg cholesterol; 101 mg sodium. Full nutrition
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Reviews
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4/16/2015
We really enjoyed the addition of strawberries to rhubarb crisp. I only used 2 tbsps of sugar not 1 cup for the fruit filling, it was plenty sweet for us. I also substituted cinnamon for the all...
5/20/2015
Delicious - my hubby loved it particularly with the ice cream on top...and I didn't change a thing! Will definitely make again. Thank you. Diane/White Rock, BC Canada
5/21/2017
Easy & very flavorful recipe for Rhubarb. This is an easy recipe to follow. I added cinnamon & nutmeg to the rhubarb & crumbles. I also replaced the strawberry's with blueberries because that's ...
5/17/2016
Too much crisp, not enough fruit. Almost like eating a bowl of sort of dry, fruity oatmeal. Hubs agrees. Not sure I liked the egg in this. Ice cream helped.