CLASSIC OLD-FASHIONED RHUBARB STRAWBERRY CRISP
A timeless classic! Been in my recipe box since I was a teenager! I believe this came from one of my grandmothers like so many of my cherished recipes :) When I make this for my friends who need to eat gluten free I remove all flour and add 1/3 cup cornstarch to the fruit. I also normally skip the flour in the topping myself, but I love the fruit part best!
Provided by valeriefromWI
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- 1) Preheat over to 350* Butter a 9x13 glass pan (metal can be very hard to clean up later).
- 2) chop rhubarb, strawberry place in medium mixing bowl add white sugar and 1/3 cup flour mix.
- 3) place fruit mixture evenly on bottom of pan.
- 4) in medium mixing bowl combine remaining fllour, butter, brown sugar and oats mix til crumbly.
- 5) Evenly distribute topping over fruit in pan.
- 6) Bake about 35 minutes until golden and bubbly.
Nutrition Facts : Calories 441.5, Fat 12.6, SaturatedFat 7.5, Cholesterol 30.5, Sodium 113.1, Carbohydrate 80.3, Fiber 3.4, Sugar 54.2, Protein 4.4
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