Rhubarb Pineapple Crisp Recipes

RHUBARB-PINEAPPLE CRISP

Steps:

• In a large bowl, combine the rhubarb, pineapple, 1/4 cup sugar and 2 tablespoons flour. Transfer to a 9-in. deep-dish pie plate coated with cooking spray., In a small bowl, combine the oats, cinnamon, salt and remaining sugar and flour. Cut in butter until crumbly. Sprinkle over fruit. Bake, uncovered, at 350° for 30-35 minutes or until filling is bubbly and topping is golden brown. Cool for 5 minutes; serve with whipped cream if desired.

PINEAPPLE CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread well-drained pineapple into a 9x9 inch square baking pan.
• In a medium bowl, mix together flour, sugar, baking powder, salt and egg until smooth. Spoon mixture evenly over pineapple. Pour melted butter over mixture and then sprinkle with cinnamon.
• Bake in preheated oven for 40 to 45 minutes. Serve hot or cold.

HAWAIIAN RHUBARB CRISP

Steps:

• 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.
• FILLING------------.
• 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.