Hawaiian Rhubarb Crisp

READY IN: 1hr 10mins
Recipe by William (Uncle Bill) Anatooskin

A touch of Hawaii, a delicious dessert and very easy to make. We first experienced a similar dish in Waikiki in 1972 and later I developed this recipe and it has been a big favorite.

Top Review by CoffeeB

Another first for me using one of your recipes. Pineapple in a crisp. I've had rhubarb...and of course your strawberry crisp and so knew this wouldn't disappoint. What a unique flavor the pineapple brings to this recipe Bill. I cut the amounts in 1/2 and used an 8x8 inch baking pyrex baking pan. This is as good the next day when all you have to do is heat up a serving in the microwave for 10-15 seconds and add your scoop of vanilla icecream. Thanks!!!!

Ingredients Nutrition

Directions

  1. CRUST AND TOPPING------------.
  2. In a medium size mixing bowl, mix together quick-cooking rolled oats, salt, baking powder, brown sugar, all-purpose flour; mix well to combine.
  3. Add margarine or butter and using a fork or pastry blender, mix until crumbly.
  4. Spoon half the crumbly mixture into a 9 inch x 12 inch oven proof baking casserole dish and pat down with a spatula.
  5. Save the remaining half mixture for topping.
  6. FILLING------------.
  7. Preheat oven to 350 F degrees.
  8. In a medium size mixing bowl, combine cornstarch and granulated sugar; mix well.
  9. Combine beaten egg with cornstarch/sugar mixture and mix until smooth.
  10. Add chopped rhubarb, crushed pineapple and stir well to blend.
  11. Pour mixture over the crumbly mixture in the casserole dish.
  12. Sprinkle with cinnamon.
  13. Sprinkle remainder of crumbly mixture over the top.
  14. Bake in preheated 350 F oven for 45 to 50 minutes or until lightly browned.
  15. Remove from oven and let cool slightly before serving.
  16. Serve with your choice of ice-cream or whipping cream.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a