Hawaiian Rhubarb Crisp

Submitted by William Uncle Bill

"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."

 

• Ready In: 1hr 10mins
• Ingredients: 12
• Serves: 16

ingredients

• 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

• FILLING

• 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

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.

Reviews

[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!!!!

 

[Chef TeresaJenene]

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!

 

[b_fava]

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.

 

[Katherine in Alberta]

I halfed the recipe and made an 8 x 8 pan and the result was excellent! Thank you so much for sharing this recipe "Uncle Bill."

 

[MiraMar]

I'm not much of a baker and I've never worked with rhubarb before. This recipe was so simple and so delicious! Great for raising self-confidence in beginners.