Rhubarb Strawberry Tart With Crisp Oat Topping Recipes

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STRAWBERRY RHUBARB CRISP



Strawberry Rhubarb Crisp image

Strawberry Rhubarb Crisp combines fresh sweetened strawberries and rhubarb with a delicous oatmeal topping. It's the perfect easy summer dessert recipe!

Provided by Krissy Allori

Categories     Dessert

Number Of Ingredients 10

4 cups fresh strawberries (stem removed and halved or quartered)
2 cups fresh rhubarb (chopped into small pieces)
1/2 cup sugar
2 tablespoons corn starch
1 teaspoon vanilla
2 tablespoons lemon juice ( juice from about half a lemon)
1 cup rolled oats
1/3 cup all-purpose flour
1/3 cup brown sugar
1/2 cup unsalted butter (softened)

Steps:

  • Preheat oven to 350 degrees F.
  • Place strawberries and rhubarb in a large bowl. Add sugar, corn starch, vanilla and lemon juice; stir to combine. Transfer to an 8x8 or 9x9 baking dish.
  • Mix oats, flour, and brown sugar together in a small bowl. Add butter and mix to combine until mixture is crumbly. Spread over fruit mixture.
  • Bake in preheated oven for 1 hour, until fruit mixture is thick and the topping is golden brown.
  • Serve warm with a scoop of vanilla ice cream.

Nutrition Facts : Calories 375 kcal, Carbohydrate 55 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 41 mg, Sodium 10 mg, Fiber 4 g, Sugar 34 g, ServingSize 1 serving

EASY STRAWBERRY RHUBARB CRISP (WITH OATS AND BROWN SUGAR)



Easy Strawberry Rhubarb Crisp (with Oats and Brown Sugar) image

Provided by Christina Conte

Categories     Desserts

Time 55m

Number Of Ingredients 10

115 g (1 stick) butter
85 g (3/4 cup) all purpose flour
85 g (1 cup) rolled oats (I prefer old fashioned, but quick are okay)
57 g (1/2 cup) brown sugar
28 g (¼ cup) white sugar
114 g sugar (about ⅔ cup) more or less as desired
2 tsp corn starch
1 lb (about 3 cups) (454 g) chopped rhubarb
1 lb (about 3 ½ cups whole strawberries) (454 g) hulled, and cut into pieces about the same size as the rhubarb
1 Tbsp lemon juice

Steps:

  • Put the fruit into a large bowl. Mix the corn starch with the sugar in a small bowl.
  • Toss the sugar mixture into the chopped strawberries and rhubarb along with the lemon juice, then put into the pie or baking dish and set aside.
  • Rub the cold butter (chopped into pieces) and flour together until it forms small crumbs.
  • Add the sugars, and oats to the crumble mixture in the bowl and mix well.
  • Distribute the crisp topping evenly over the fruit. Place into preheated oven for about 30 minutes.
  • Turn half way, then continue to bake for another 10 to 15 minutes or until the topping is golden brown and the filling is bubbly.
  • Serve the strawberry rhubarb crisp when still hot or warm (it's also good at room temperature) on its own or with a scoop of ice cream, cream or even custard.

Nutrition Facts : Calories 290 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 98 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

FIRST PRIZE STRAWBERRY RHUBARB CRISP



First Prize Strawberry Rhubarb Crisp image

I came across this recipe in a magazine, and with a few adjustments I was able to make it into a delicious crisp. It goes great with vanilla ice cream and one can also alter the recipe to make a mango raspberry crisp which is just as delightful! Optional: sprinkle the top with a handful of rolled oats and brown sugar.

Provided by xMichellex

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h20m

Yield 10

Number Of Ingredients 9

1 cup rolled oats
1 cup all-purpose flour
½ cup brown sugar
½ cup butter, melted
2 cups chopped strawberries
2 cups chopped rhubarb
1 cup cold water
½ cup white sugar
1 tablespoon cornstarch

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
  • Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
  • Bake in the preheated oven until bubbling, about 1 hour.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 40.2 g, Cholesterol 24.4 mg, Fat 10 g, Fiber 2.3 g, Protein 2.9 g, SaturatedFat 6 g, Sodium 71.3 mg, Sugar 22.7 g

STRAWBERRY RHUBARB CRISP



Strawberry Rhubarb Crisp image

This strawberry rhubarb crisp is the perfect blend of tart and sweet fruit filling with a crunchy oatmeal topping. It's absolutely amazing for dessert with some ice cream!

Provided by Bake.Eat.Repeat.

Categories     Dessert

Time 1h5m

Number Of Ingredients 14

3/4 cup all purpose flour
3/4 cup old fashioned rolled oats
1/2 cup brown sugar, lightly packed
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, melted
3 cups chopped fresh rhubarb (1/2" pieces)
3 cups strawberries, quartered
1/3 cup brown sugar, lightly packed
3 tablespoons granulated sugar
1 teaspoon lemon juice
1 teaspoon cinnamon
3 tablespoons cornstarch

Steps:

  • Preheat the oven to 375 degrees F.
  • In a medium bowl, combine the flour, oats, brown sugar, sugar, cinnamon, and salt until well combined.
  • Drizzle the melted butter over top and stir until everything is combined. Set aside.
  • In a large bowl, stir together the rhubarb, strawberries, brown sugar, sugar, vanilla, cinnamon, and cornstarch until combined. Pour the fruit mixture into an 8x8 inch baking dish.
  • Spread the oat topping over top of the fruit.
  • Place the baking dish on a rimmed baking sheet and bake for 45-48 minutes, or until the fruit is hot and bubbling, and the topping is browned and crisp.
  • Serve warm with vanilla ice cream or whipped cream.

Nutrition Facts : Calories 331 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 12 grams fat, Fiber 4 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1/8 pan, Sodium 143 milligrams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

RHUBARB CRISP WITH CRUNCHY OAT CRUST AND TOPPING



Rhubarb Crisp With Crunchy Oat Crust and Topping image

This rhubarb crisp contains a crunchy topping and crust for a double dose of the delicious oat and brown sugar crumb mixture.

Provided by Diana Rattray

Categories     Dessert

Time 1h10m

Yield 8

Number Of Ingredients 10

1 cup brown sugar (firmly packed)
1 cup all-purpose flour
3/4 cup rolled oats (quick-cooking)
1/2 cup melted butter
1 teaspoon cinnamon
4 cups fresh rhubarb (diced or sliced into 1-inch pieces)
1 cup granulated sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon pure vanilla extract

Steps:

  • Heat the oven to 350 F (180 C/Gas 4).
  • Enjoy your dessert drizzled with cream or top it with a big scoop of ice cream.

Nutrition Facts : Calories 394 kcal, Carbohydrate 69 g, Cholesterol 31 mg, Fiber 2 g, Protein 3 g, SaturatedFat 7 g, Sodium 13 mg, Sugar 48 g, Fat 12 g, ServingSize 8 servings, UnsaturatedFat 0 g

CRUMB-TOPPED STRAWBERRY RHUBARB PIE



Crumb-Topped Strawberry Rhubarb Pie image

A fabulous pie for the summer, filled with a sweet and tart filling of strawberry and rhubarb with wonderful hints of cinnamon and nutmeg. A perfect complement is a very easy-to-make buttery and flaky crust! The crust was rather thin when I rolled it out but I easily pressed the crust into the pan and was able to create a beautiful crimped crust.

Provided by JessKnight

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 14

1 cup all-purpose flour
⅛ teaspoon salt
⅓ cup chilled butter
2 tablespoons cold water, or more as needed
1 ¼ cups white sugar
⅓ cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 cups rhubarb, sliced 1/2-inch thick
2 cups sliced fresh strawberries
⅓ cup chopped pecans
1 cup all-purpose flour
⅔ cup white sugar
⅓ cup chilled butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Whisk 1 cup of flour and salt in a bowl.
  • Cut 1/3 cup of butter into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs. Moisten with water, 1 tablespoon at a time, just until the mixture holds together. Shape the dough into a ball, and roll out into a 12-inch circle on a floured work surface. Crust will be thin. Fold the dough gently into quarters, and lay into a 9-inch pie dish; unfold the dough and center the crust in the pie dish. Trim the crust to 1/2 inch of overhang, and crimp or flute the edge of the crust. Refrigerate crust while making filling.
  • Mix 1 1/4 cups of sugar, 1/3 cup of flour, cinnamon, and nutmeg in a bowl until thoroughly combined. Mix in the rhubarb and strawberries, and pour into the crust-lined pie dish. Sprinkle with pecans. Mix 1 cup of flour with 2/3 cup of sugar in a bowl, and cut 1/3 cup of butter into the mixture with a pastry cutter until the mixture resembles coarse crumbs; sprinkle the crumb topping evenly over the pie filling. Cover the edge of the pie with strips of aluminum foil.
  • Bake in the preheated oven until the crumb topping is golden brown and the filling bubbles around the edges, 50 to 60 minutes. Remove foil for the last 10 minutes of baking to brown the pie edge.

Nutrition Facts : Calories 505.7 calories, Carbohydrate 81.1 g, Cholesterol 40.7 mg, Fat 19.2 g, Fiber 2.9 g, Protein 4.9 g, SaturatedFat 10.1 g, Sodium 147.8 mg, Sugar 50.6 g

OLD-FASHIONED STRAWBERRY RHUBARB CRISP



Old-Fashioned Strawberry Rhubarb Crisp image

This baked treat is sweet and tart with fresh strawberries and rhubarb. An extra-thick buttery oats topping provides the perfect delicious contrast!

Provided by Brenda | A Farmgirl's Dabbles

Categories     Dessert

Time 1h30m

Number Of Ingredients 13

1/2 c. unsalted butter, softened (not melted!)
1.5 c. packed brown sugar
1.5 c. all-purpose flour
1.25 c. quick-cooking rolled oats
3 T. canola oil
1.5 tsp. cinnamon
3/4 tsp. kosher salt
2 lbs. rhubarb stalks, sliced 1/2″ thick (about 8 cups)
1.25 c. sugar, divided
1 lb. fresh strawberries, hulled and quartered
3 T. cornstarch
2 tsp. fresh lemon juice
1 tsp. pure vanilla extract

Steps:

  • Preheat oven to 375° F.
  • For the strawberry rhubarb filling: In a medium bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another medium bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a large slotted spoon, transfer the rhubarb to the strawberries and discard any rhubarb juice. Add the cornstarch, lemon juice, and vanilla to the fruit and stir well. Transfer the mixture to a 9″ x 13″ baking dish.
  • For the topping: Combine all the topping ingredients in a medium bowl. Using a rigid pastry blender, cut the ingredients together until large crumbs form. You want to have some larger pieces, and sometimes it just works best to squeeze and crumble the mixture with your hands just a bit at the end.
  • Sprinkle topping evenly over the filling. I like to leave a small bare edge around the perimeter, to see the pretty strawberry rhubarb mixture. Bake for 25 minutes. Reduce oven temperature to 325° F. If the topping is browning quickly, tent a piece of foil (my favorite is this larger-sized heavy duty foil) very loosely over the pan, so the foil is not touching the crisp. Continue baking for another 30 to 35 minutes, or until the fruit filling is thickened and bubbling quite a bit, and the topping is nicely browned. Let the crisp rest for about 20 minutes before serving. This is awesome served warm with a scoop of vanilla ice cream. Store on the counter uncovered for up to a couple days. The topping will stay nicely crisp if left uncovered.

Nutrition Facts : Calories 269 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 118 milligrams sodium, Sugar 34 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

STRAWBERRY RHUBARB CRUMBLE



Strawberry Rhubarb Crumble image

With a streusel topping and luscious fruit, this Strawberry Rhubarb Crumble recipe is such an easy dessert. Perfect for a simple on-the-fly treat.

Provided by Amy

Categories     Dessert

Time 1h10m

Number Of Ingredients 11

2 cups strawberries, (quartered)
2 cups (about 3/4 pound) rhubarb, (cleaned, ends trimmed, cut into 1/2-inch pieces)
1/2 cup granulated sugar
1 1/2 tablespoons corn starch
1/8 teaspoon kosher salt
3/4 cup all-purpose flour
1/3 cup packed brown sugar
3 tablespoons granulated sugar
1 teaspoon cinnamon
1/8 teaspoon kosher salt
6 tablespoons cold unsalted butter, (cut into small pieces)

Steps:

  • Preheat oven to 375 degrees F with rack in the middle position. Coat a 9x9-inch baking dish with nonstick cooking spray.
  • In a large bowl, toss strawberries and rhubarb with the sugar, cornstarch, and salt, making sure everything gets mixed and coated. Pour into prepared baking dish.
  • For the crumble topping, in a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, and salt. Work in the butter with your hands, until large moist clumps form. Sprinkle over the strawberry-rhubarb mixture.
  • Place dish on a foil-lined baking sheet; bake until topping is browned and fruit is bubbly and tender underneath, 45 minutes.
  • Let cool for 10-15 minutes. Serve with ice cream or whipped cream!

Nutrition Facts : ServingSize 6 servings, Calories 323 kcal, Carbohydrate 54 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 104 mg, Fiber 2 g, Sugar 37 g

RHUBARB-STRAWBERRY TART WITH CRISP OAT TOPPING



Rhubarb-Strawberry Tart with Crisp Oat Topping image

Unlike most tarts, which tend to be thin, this one has a generous layer of filling made with the dream team-fresh rhubarb and strawberries. It should be made in a tart ring 1 3/4 inches deep to create a beautiful, uniform edge. You can buy a ring online or at specialty-cookware stores.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 19

1 1/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon coarse salt
1/2 teaspoon granulated sugar
1/2 stick (4 tablespoons) cold unsalted butter, cut into small pieces
2 tablespoons ice water
1 cup all-purpose flour
3/4 cup rolled oats
1/4 cup packed light-brown sugar
1/4 teaspoon ground cinnamin
1/2 teaspoon coarse salt
1 stick (1/2 cup) cold unsalted butter, cut into small pieces
1 vanilla bean, halved lengthwise
1 pound rhubarb, sliced 1/4 inch thick (about 4 cups)
8 ounces strawberries, hulled and quartered
1 cup granulated sugar
1 teaspoon finely grated orange zest
3 tablespoons fresh orange juice
3 tablespoons all-purpose flour
1 teaspoon coarse salt

Steps:

  • For the crust: Pulse flour, salt, and sugar in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with a few large pieces remaining. With the machine running, add the ice water in a slow stream, and process until dough just holds together. (Dough should not be sticky.)
  • Turn dough onto a lightly floured work surface, and shape into a disk. Wrap in plastic, and refrigerate for at least 30 minutes (or overnight). Dough can be frozen for up to 1 month; thaw overnight in the refrigerator.
  • For the topping: Combine flour, oats, sugar, cinnamon, and salt in a bowl. Cut in butter with a pastry blender or your fingers until large clumps form. Refrigerate, uncovered, for at least 15 minutes (or covered for up to 2 weeks).
  • Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to a 14-inch round, about 1/8 inch thick. Transfer to a 9-by-1 3/4-inch tart ring set on a parchment-lined baking sheet, pressing crust onto sheet and up sides of mold. Trim excess flush with rim. (Alternatively, press dough into bottom and up sides of a 9-inch springform pan. Using a knife, trim sides to be 1 3/4 inches high.) Freeze dough, uncovered, for 15 minutes.
  • Cut a 13-inch round of parchment, and place on top of crust. Fill with pie weights or dried beans. Bake until the edges are just golden, about 30 minutes. Remove weights and parchment, and bake until golden, 10 to 15 minutes. Let crust cool completely on sheet on a wire rack.
  • For the filling: Using the tip of a paring knife, scrape seeds from vanilla bean into a medium bowl, reserving the pod for another use. Add the remaining filling ingredients, and stir until combined. Spread on cooled crust, and sprinkle the chilled topping evenly over the filling.
  • Bake until topping is crisp and filling is bubbling, about 1 hour. Let cool on a wire rack for 30 minutes. Carefully remove tart ring, and let cool completely on sheet. Transfer to a serving plate.

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From tfrecipes.com


STRAWBERRY RHUBARB PIE WITH OATMEAL CRUMBLE TOPPING ...
Jul 8, 2021 - Strawberry Rhubarb Pie with Oatmeal Crumble Topping. A delicious combination of sweet & tart in the filling with a buttery crumb topping.
From pinterest.ca


RHUBARB & STRAWBERRY CRUMBLE WITH COCONUT TOPPING ...
Rhubarb & Strawberry Crumble with Coconut Topping - Divalicious Recipes. Cheery Cherry Apple Crisp | Recipe | Desserts, Apple crisp ... The Spice Who Loved Me: Eggless Dessert- Apple ... Rhubarb & Strawberry Crumble with Coconut Topping - Divalicious Recipes. Baked Apple Pecan Crisp. Strawberry Rhubarb Crunch - get the recipe at …
From mungfali.com


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