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    You are in: Home / Dessert / Hawaiian Rhubarb Crisp Recipe
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    Hawaiian Rhubarb Crisp

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    William (Uncle Bill) Anatooskin's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    CRUST AND TOPPING

    FILLING

    Directions:

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

    Ratings & Reviews:

    • on June 13, 2010

      55

      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!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 26, 2009

      This was a really a great recipe. I used it for a large crowd, made to pans of it and it was all gone!! Did add more rhubarb and used chunky pineapple cut in half instead of the crushed. Also, I sprayed the pan with Pam and it was very easy to remove. Had requests for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 01, 2007

      25

      I love rhubarb and the pinapple just took it over the flavor of the rhubard too much for me. I would recommend this dish to someone who isn't sure yet about enjoying rhubarb's unique flavor.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Hawaiian Rhubarb Crisp

    Serving Size: 1 (105 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 301.8
     
    Calories from Fat 112
    37%
    Total Fat 12.4 g
    19%
    Saturated Fat 2.2 g
    11%
    Cholesterol 13.2 mg
    4%
    Sodium 214.9 mg
    8%
    Total Carbohydrate 45.2 g
    15%
    Dietary Fiber 1.9 g
    7%
    Sugars 27.3 g
    109%
    Protein 3.6 g
    7%

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