Hawaiian Rhubarb Crisp
- Ready In:
- 1hr 10mins
CRUST AND TOPPING
- 2 cups quick-cooking rolled oats
- 1⁄4 teaspoon salt
- 1 1⁄2 teaspoons baking powder
- 1 cup brown sugar, lightly packed
- 1 1⁄2 cups all-purpose flour
- 1 cup margarine or 1 cup butter
- 2 tablespoons cornstarch
- 1 cup granulated sugar
- 1 large egg, beaten
- 3 cups chopped fresh rhubarb or 3 cups frozen rhubarb
- 1 cup canned crushed pineapple, drained
- 1 teaspoon cinnamon
- CRUST AND TOPPING------------.
- In a medium size mixing bowl, mix together quick-cooking rolled oats, salt, baking powder, brown sugar, all-purpose flour; mix well to combine.
- Add margarine or butter and using a fork or pastry blender, mix until crumbly.
- Spoon half the crumbly mixture into a 9 inch x 12 inch oven proof baking casserole dish and pat down with a spatula.
- Save the remaining half mixture for topping.
- Preheat oven to 350 F degrees.
- In a medium size mixing bowl, combine cornstarch and granulated sugar; mix well.
- Combine beaten egg with cornstarch/sugar mixture and mix until smooth.
- Add chopped rhubarb, crushed pineapple and stir well to blend.
- Pour mixture over the crumbly mixture in the casserole dish.
- Sprinkle with cinnamon.
- Sprinkle remainder of crumbly mixture over the top.
- Bake in preheated 350 F oven for 45 to 50 minutes or until lightly browned.
- Remove from oven and let cool slightly before serving.
- Serve with your choice of ice-cream or whipping cream.
Questions & Replies
Got a question? Share it with the community!
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!!!!
RECIPE SUBMITTED BY
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.