Nana's Strawberry Rhubarb Crisp

One of my favorite things about living in the northland is rhubarb! After the long, hard winter, it's rhubarb that springs to life first ... bursting onto the scene with deep green leaves and lush red stalks. As children, we would run around the backyard with a stick of rhubarb in one hand a paper cup full of sugar in the other – try it sometime – it's like a homemade sweet-tart! 

Another must try is rhubarb crisp, which is easy as can be when you use Nana's Apple Cake Mix® and a few simple mix-ins. This week – welcome the warmth of June with a rhubarb celebration!


Nana's Strawberry Rhubarb Crisp



Preheat oven to 350°. Place rhubarb, strawberries, Rhubarb Strawberry Fruit Spread and brown sugar in a greased 9 x 13 pan; stir until coated. In a medium bowl, combine butter, Nana’s Apple Cake Mix and oatmeal; stir until crumbly. Sprinkle over fruit mixture. Bake about 45 minutes. Serve warm with ice cream. Makes 12-15 servings.

Tips and Hints

  • This recipe is also delicious with all rhubarb – simply omit the strawberries and add an additional 2 cups of chopped rhubarb. You could also use apples!
  • The crisp is best served the day you make it. It's still delicious the next day, just not as crisp.
  • Note that while rhubarb stalks are delicious to eat, the leaves are poisonous ... so no munching on the leaves allowed!
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