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Rhubarb-Pineapple Crisp

We grow our own rhubarb, and I enjoy using it in new recipes. When I first tried this fruity crisp years ago, I thought the tangy pineapple would be too much. I was pleasantly surprised! —Judy Schut, Grand Rapids, MI
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    6 servings

Ingredients

  • 2 cups sliced fresh or frozen rhubarb, thawed and drained
  • 1 can (20 ounces) unsweetened pineapple tidbits, drained
  • 1/2 cup sugar, divided
  • 2 tablespoons plus 1/3 cup all-purpose flour, divided
  • 1/3 cup quick-cooking oats
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup cold butter
  • Whipped cream, optional

Directions

  • 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.

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Reviews

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Average Rating:
  • ellimaye1
    Aug 15, 2019

    Quick and easy! I used the sugar called for and it was plenty sweet. I think you could do with less sugar and will try it next time.

  • Cathy-Ann
    Jan 17, 2018

    A good, easy recipe. Needs more rhubarb, especially if using frozen.

  • lindakayrobinson
    Jun 1, 2015

    Good recipe, but, I used a 20-oz. can of sweetened crushed pineapple and the same amount of sugar, and it was still too sour. Next time I'll use more sugar.

  • cwinterb
    May 13, 2015

    Wow! What a simple preparation for a dessert that's full of flavor. Also easy to make Gluten free as well. I added 1/4 cup finely chopped crystallized ginger to the crumble mix for a bit of zest and it got rave reviews! Definitely keeping this one for my rhubarb collection!

  • Janierob
    Apr 28, 2015

    Delicious crisp, it was a little bit tart,I put a 1/2 cup of sugar instead of a 1/4 as the recipe called for. Will definitely make again.

  • amreester
    Jul 5, 2012

    This is a delicious. I have made it twice and we love it.

  • Terryannie
    Jul 2, 2012

    What a great way (besides using strawberries) to use rhubarb. Great dessert!

  • mamateach4
    Jun 27, 2012

    We are big rhubard fans, so I was excited to try this recipe.I have never paired pineapple with rhubarb, but I thought the flavors went well together. Both my husband and I loved this dessert and I will definately make it again.

  • ZHammer
    Jun 18, 2012

    Easy to make, this very lightly tart dessert is perfect for a summer dessert. I think the only change I'll make is to occasionally use strawberries. This recipe is what my husband refers to as a "keeper."

  • dbothwell
    May 26, 2012

    No comment left