Strawberry rhubarb Crisp

search

    Strawberry rhubarb Crisp

    Ingredients

    • 3 cups fresh stalks or frozen sliced rhubarb, thawed
    • 1 qt fresh strawberries, mashed
    • 2 Tbsp lemon juicee
    • 1 cup sugar
    • 1/3 cup cornstarch
    • 2 cups all-purpose flour
    • 1 cup sugar
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 1 cup butter or margarine
    • 1 1/2 cup buttermilk
    • 2 large eggs, lightly beaten
    • 1 tsp vanilla extract
    • 1/4 cup butter or margarine, melted
    • 3/4 cup all-purpose flour
    • 3/4 cup sugar

    Instructions

    Combine first 3 ingredients in a sauce pan; cover and cook over medium heat 5 minutes. Combine 1 cup sugar and cornstarch; gradually stir into rhubarb mixture. Bring to a boil, stirring constantly; boil 1 minute. Remove from heat; set aside. Combine 2 cups flour and next 4 ingredients; cut in butter with a pastry blender until mixture is crumbly. Add buttermilk, eggs, and vanilla; stir with a fork until dry ingredients are moistened. Spread half of batter evenly into a greased 13 x 9 x 2 inch baking dish. Spoon rhubarb mixture evenly over batter, and drop remaining batter by tablespoonfuls over filling. Combine 1/4 cup melted butter and remaining ingredients; sprinkle mixture over batter. Bake at 350F for 40 to 45 minutes. Cool on a wire rack. Cut into squares. Yield: 15 servings. Notes: Choose firm, crisp stalks that are cherry-red or pink in color. Avoid wilted stalks. They will be stringy and less flavorful. Oversize stalks might be tough. Remember, only the stalks are edible; rhubarb leaves can be toxic.

    Your Recently Viewed Recipes

    Leave a Comment

    Rate

    Cancel Reply to Comment

    Thanks for your comment. Don't forget to share!

    Close

    Report Inappropriate Comment

    Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

    Thank you for taking the time to improve the content on our site.

    Close Window