Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Strawberry rhubarb Crisp

  • 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.

Your Recently Viewed Recipes

Free recipes, giveaways, exclusive, partner offers, and more straight to your inbox!

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

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


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.

Recipe of the Day

Apple Pie Crescent Roll Ups

Combine the ease of a crescent roll recipe with the tart and sweet flavor of fresh fall apples, and what do you get? These amazing… See more

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Instagram Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQ Keyword Index Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.