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Strawberry Rhubarb Cast Iron Crisp

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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

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

Strawberry and Rhubarb cooking in a Cast Iron

Cast Iron Crisp Directions

  1. Over medium high heat, melt 3 tablespoons of butter and allow it to start to brown.
  2. Saute the rhubarb, strawberries until they become soft.
  3. Add the sugar and orange zest and allow to simmer.
  4. Whisk together the orange juice, corn starch and vanilla extract.
  5. Add the slurry to the strawberries and rhubarb. Allow to thicken
  6. While the fruit is cooking make the crisp topping.
  7. Combine the remaining butter, oats, almond flour, brown sugar, cinnamon, nutmeg and salt to form a crumble.
  8. Spread the crumble over the strawberry rhubarb crisp and bake at 400 for 30 minutes or until the skillet cobbler is bubbly and brown.

Strawberry Rhubarb Crisp on stove

More rhubarb recipes:

 

summer Strawberry Rhubarb Cast Iron Crisp

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Strawberry Rhubarb Cast Iron Crisp


warm Strawberry Rhubarb Cast Iron Crisp

Printable Strawberry Rhubarb Cast Iron Crisp Recipe:

Rhubarb Cast Iron Crisp

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
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 366 kcal
Author Sarah

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

Instructions

  1. Over medium high heat, melt 3 tablespoons of butter and allow it to start to brown.
  2. Saute the rhubarb, strawberries until they become soft.
  3. Add the sugar and orange zest and allow to simmer.
  4. Whisk together the orange juice, corn starch and vanilla extract.
  5. Add the slurry to the strawberries and rhubarb. Allow to thicken
  6. While the fruit is cooking make the crisp topping.
  7. Combine the remaining butter, oats, almond flour, brown sugar, cinnamon, nutmeg and salt to form a crumble.
  8. Spread the crumble over the strawberry rhubarb crisp and bake at 400 for 30 minutes or until the skillet cobbler is bubbly and brown.

Recipe Video

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.

 

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