rhubarb crisp,

Springtime RecipesStrawberry Rhubarb Crisp Pie


• 1 large egg
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• ¾ pound rhubarb rib, cut into ½-inch pieces, or sliced frozen rhubarb (about 3 cups)
• 1 pint fresh strawberries, halved
• 1 unbaked pie shell (9 inches)

For Topping:

• ¾ cup all-purpose flour
• ½ cup packed brown sugar
• ½ cup quick-cooking or old-fashioned oats
• ½ cup cold butter, cubed


• In a large bowl, beat egg. Beat in the sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into pastry shell.

• For topping, in a small bowl, combine the flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit.

• Bake at 400° for 10 minutes. Reduce heat to 350°; bake for 35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

* If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Rhubarb Crisp!

My husband Joe loves rhubarb, he even has tried to get it recognized as a fruit! Thanks to all of the wonderful weather the rhubarb is growing like weeds. Thank you Barbara for so willing sharing your score with us! 

Rhubarb Crisp:
Clean the rhubarb stocks and de-skin. (Do not eat the leaves they are poisonous!!)
Cut the stocks into small pieces you will need approximately 4 cups.
Place the pieces into a greased 9" round pan (I don’t have one so I just used an 8"x8" pan)
Sprinkle with ½ cup marshmallows (the mini marshmallows work the best)
Sprinkle with 1 cup sugar, and one half box of a large white cake mix (Betty Crocker of course).
Pour ½ cup melted butter over all.
Bake at 350 degrees for 40 minutes.
Let it set until it cools before cutting or else it will be too runny.

This recipe turned out to be delicious. It was also very easy and quick aside from cutting up the stocks. I am not a rhubarb fan but the cake mix and marshmallows made the rhubarb sweet and yummy. Overall this was a big success!

External image

Before going into the oven

External image