Strawberry Rhubarb Crisp
User Reviews
4.7
51 reviews
Excellent
Strawberry Rhubarb Crisp
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Homemade Strawberry Rhubarb Crisp is the best spring dessert. Fresh strawberries and rhubarb topped with a crunchy streusel topping!
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Ingredients
- 1 cup all-purpose flour
- ¾ cup quick oats
- 1 cup brown sugar packed
- 1 teaspoon cinnamon
- ½ cup butter melted
- 3 cup rhubarb cut into 1/2'' pieces
- 3 cup strawberries hulled and quartered
- 1 cup granulated sugar
- 1 Tablespoon vanilla extract
- 3 Tablespoons cornstarch
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Instructions
- Mix together flour, oatmeal, brown sugar and cinnamon; stir in butter. Press half of mixture into greased 2 quart casserole dish.
- Mix rhubarb, strawberries and sugar in a large saucepan; let set for 2 minutes. Stir in cornstarch and vanilla. Cook and stir until thickened. Pour over crust; top with remaining crumb mixture.
- Bake for 30 minutes at 350 degrees Fahrenheit until top is golden brown, fruit is bubbling and cooked through..
Notes
- Frozen rhubarb can be used instead of fresh rhubarb, but you will need to add about 1/2 - 3/4 Tablespoons to the sauce mixture to get it thicken due to the extra moisture content in the rhubarb.
Nutrition Information
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Calories
520kcal
(26%)
Carbohydrates
97g
(32%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Cholesterol
31mg
(10%)
Sodium
120mg
(5%)
Potassium
477mg
(14%)
Fiber
4g
(16%)
Sugar
63g
(126%)
Vitamin A
470IU
(9%)
Vitamin C
59.2mg
(66%)
Calcium
128mg
(13%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 97g | 32% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 31mg | 10% |
| Sodium | 120mg | 5% |
| Potassium | 477mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 63g | 126% |
| Vitamin A | 470IU | 9% |
| Vitamin C | 59.2mg | 66% |
| Calcium | 128mg | 13% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
51 reviews
Excellent
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