Strawberry Rhubarb Crisp
Strawberry Rhubarb Crisp is a delicious dessert recipe that is loaded with rhubarb, fresh strawberries, and topped with a crisp and buttery topping.
Servings: 8 Servings
Calories: 603kcal
Ingredients
- 3 cups strawberries, cut in half
- 16 ounces frozen rhubarb
- 1 cup sugar
- ¼ cup butter, slice into thin pieces
- 2 teaspoons cornstarch
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
For the Topping
- 2 cups flour
- 1 cup brown sugar
- 1 cup butter
Instructions
- Preheat the oven to 400° and lightly spray a 3 quart or 11x7 baking dish.
- In a large bowl add fruit, lemon juice and lemon zest. Stir.
- In a small bowl, whisk sugar, cornstarch, cinnamon, salt, and nutmeg together and then sprinkle onto fruit. Stir to coat. Let sit while you prepare the crisp topping.
- In a medium bowl, whisk flour and brown sugar together until combined.
- Add butter to flour mixture and using a pastry cutter, or electric mixer on low speed, mix butter until crumbly.
- Pour fruit into the prepared baking dish and add ¼ cup of butter that has been sliced into small pieces. Place randomly over the fruit.
- Top with the flour mixture and spread evenly over the fruit.
- Bake uncovered at 400° for 55-60 minutes or until dough is baked through.
- Carefully remove from oven and serve warm with a scoop of vanilla ice cream.
Notes
Nutritional Values are Approximate
Nutrition
Calories: 603kcal | Carbohydrates: 84g | Protein: 4g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 410mg | Potassium: 331mg | Fiber: 3g | Sugar: 55g | Vitamin A: 952IU | Vitamin C: 39mg | Calcium: 98mg | Iron: 2mg