Rhuberry Crisp recipe

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Ingredients

4 cups mulberries
3 cups chopped rhubarb
1 cup white sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup all-purpose flour
1 cup rolled oats
1 ⅓ cups brown sugar
1 cup butter

Nutrition Info

388.9 calories
carbohydrate: 60.6 g
cholesterol: 40.7 mg
fat: 16.1 g
fiber: 2.4 g
protein: 3.1 g
saturatedFat: 9.8 g
servingSize: -
sodium: 316.3 mg
sugar: 44.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.

  2. Combine mulberries, rhubarb, sugar, cornstarch, cinnamon, and salt in the prepared pan.

  3. Combine flour, oats, and brown sugar in a bowl. Cut butter in using a pastry blender or 2 knives. Sprinkle on top of rhubarb mixture.

  4. Bake in the preheated oven until golden and fruit is bubbly, about 40 minutes.

Recipe Yield

1 9x13-inch baking pan

Recipe Note

Flavorful June harvest rhubarb dessert! My neighbor girls Natalie and Jenna picked the ripe berries and rhubarb from our backyards. We created the recipe, which will become an annual feast! Top with vanilla ice cream while still warm.

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