1 hr 10 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.
My Private Note
Units: US | Metric
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
- 1CRUST AND TOPPING------------.
- 2In a medium size mixing bowl, mix together quick-cooking rolled oats, salt, baking powder, brown sugar, all-purpose flour; mix well to combine.
- 3Add margarine or butter and using a fork or pastry blender, mix until crumbly.
- 4Spoon half the crumbly mixture into a 9 inch x 12 inch oven proof baking casserole dish and pat down with a spatula.
- 5Save the remaining half mixture for topping.
- 7Preheat oven to 350 F degrees.
- 8In a medium size mixing bowl, combine cornstarch and granulated sugar; mix well.
- 9Combine beaten egg with cornstarch/sugar mixture and mix until smooth.
- 10Add chopped rhubarb, crushed pineapple and stir well to blend.
- 11Pour mixture over the crumbly mixture in the casserole dish.
- 12Sprinkle with cinnamon.
- 13Sprinkle remainder of crumbly mixture over the top.
- 14Bake in preheated 350 F oven for 45 to 50 minutes or until lightly browned.
- 15Remove from oven and let cool slightly before serving.
- 16Serve with your choice of ice-cream or whipping cream.
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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
- Total Fat 12.4 g
- Saturated Fat 2.2 g
- Cholesterol 13.2 mg
- Sodium 214.9 mg
- Total Carbohydrate 45.2 g
- Dietary Fiber 1.9 g
- Sugars 27.3 g
- Protein 3.6 g