Rating: 4.17 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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!

Recipe Summary test

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
9
Yield:
1 9-inch baking dish
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Crust:
Fruit Layer:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Cook's Note:

For a lower-calorie option, try substituting Splenda(R) for at least half of the white sugar in the filling and maybe use the baking blend of Splenda(R) in the crust.

Nutrition Facts

396 calories; protein 5g; carbohydrates 68.7g; fat 12.3g; cholesterol 69.2mg; sodium 101mg. Full Nutrition
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