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Grandma Donna's Rhubarb Crisp Recipe

Recipe by: 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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook45 m
  • Ready In1 h 5 m
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2Stir 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.
  • 3Beat 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.
  • 4Bake in preheated oven until the filling is set, 45 to 60 minutes.
Footnotes
  • 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.
Ingredients
  • 9 servings
  • 396 cals
  • Crust:
  • 1 cup all-purpose flour
  • 1 cup brown sugar
  • 3/4 cup rolled oats
  • 1/2 cup melted butter
  • Fruit Layer:
  • 2 eggs
  • 1/3 cup milk
  • 2 cups diced rhubarb
  • 2 cups diced strawberries
  • 1 cup white sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground allspice
Nutrition

Amount per serving ( 5 total)

  • Calories:
    396
    20%
  • Fat:
    12.3
    19%
  • Carbs:
    68.7
    22%
  • Protein:
    5
    10%
  • Cholesterol:
    69
    23%

Based on a 2,000 calorie diet

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