My mouth watering strawberry rhubarb crisp recipe is easily made with minimum clean up in a cast iron skillet. Serve this rhubarb crisp recipe warm, with a scoop of ice cream or cold with a side of yogurt. Enjoy this rhubarb crisp recipe on warm summer nights or take it to your next summer party.
If you want to learn how to plat and grow your own rhubarb, I show you when and how to plant rhubarb in your garden. Can’t get enough rhubarb? My rhubarb cake recipe with almonds is perfect as a dessert or served with a cup of coffee or tea.
Strawberry rhubarb cast iron crisp
Strawberry Rhubarb Crisp Ingredients
- 6 tablespoons butter, divided
- 4 cups rhubarb, sliced (about 4 long stalks)
- 4 cups hulled and quartered strawberries
- ⅔ cup granulated sugar
- 1 Orange, zested and juiced
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- ½ cup almond flour
- ⅓ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- Fresh ground nutmeg
- ½ teaspoon salt
Cast Iron Crisp Directions
- Over medium high heat, melt 3 tablespoons of butter and allow it to start to brown.
- Saute the rhubarb, strawberries until they become soft.
- Add the sugar and orange zest and allow to simmer.
- Whisk together the orange juice, corn starch and vanilla extract.
- Add the slurry to the strawberries and rhubarb. Allow to thicken
- While the fruit is cooking make the crisp topping.
- Combine the remaining butter, oats, almond flour, brown sugar, cinnamon, nutmeg and salt to form a crumble.
- Spread the crumble over the strawberry rhubarb crisp and bake at 400 for 30 minutes or until the skillet cobbler is bubbly and brown.
More rhubarb recipes:
More Strawberry Recipes:
- Strawberries With Mascarpone Cheese
- Balsamic Roasted Strawberries on Goat Cheese Crostini
- Strawberry Jam Made With Sure Jell
- Strawberry Vodka
- Strawberry Rhubarb Infused Vodka Recipe
- Strawberry spinach salad
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Printable Strawberry Rhubarb Cast Iron Crisp Recipe:
Strawberry Rhubarb Cast Iron Crisp
My mouth watering strawberry rhubarb crips recipe is easily made with minimum clean up in a cast iron skillet. Serve this rhubarb crisp recipe warm, with a scoop of ice cream or cold with a side of yogurt. Enjoy this rhubarb crisp recipe on warm summer nights or take it to your next summer party.
Print Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6
Calories: 366
Ingredients
- 6 tablespoons butter divided
- 4 cups rhubarb sliced (about 4 long stalks)
- 4 cups hulled and quartered strawberries
- ⅔ cup granulated sugar
- 1 Orange zested and juiced
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- ½ cup almond flour
- ⅓ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- Fresh ground nutmeg
- ½ teaspoon salt
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Instructions
- Over medium high heat, melt 3 tablespoons of butter and allow it to start to brown.
- Saute the rhubarb, strawberries until they become soft.
- Add the sugar and orange zest and allow to simmer.
- Whisk together the orange juice, corn starch and vanilla extract.
- Add the slurry to the strawberries and rhubarb. Allow to thicken
- While the fruit is cooking make the crisp topping.
- Combine the remaining butter, oats, almond flour, brown sugar, cinnamon, nutmeg and salt to form a crumble.
- Spread the crumble over the strawberry rhubarb crisp and bake at 400 for 30 minutes or until the skillet cobbler is bubbly and brown.
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Nutrition Facts
Strawberry Rhubarb Cast Iron Crisp
Amount Per Serving
Calories 366
Calories from Fat 153
% Daily Value*
Total Fat 17g
26%
Saturated Fat 7g
35%
Cholesterol 30mg
10%
Sodium 299mg
12%
Potassium 347mg
10%
Total Carbohydrates 49g
16%
Dietary Fiber 5g
20%
Sugars 25g
Protein 5g
10%
Vitamin A
9.6%
Vitamin C
22%
Calcium
11.6%
Iron
7.7%
* Percent Daily Values are based on a 2000 calorie diet.
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
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