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Strawberry rhubarb Crisp

(1 Votes)


  • 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

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.

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