Rhuberry Crisp

Flavorful June harvest rhubarb dessert! My neighbor girls Natalie and Jenna picked the ripe berries and rhubarb from our backyards. We created the recipe, which will become an annual feast! Top with vanilla ice cream while still warm.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 389 Calories

Ingredients

• 1 cup butter
• 1 cup white sugar
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 cup rolled oats
• 2 tablespoons cornstarch
• 3 cups chopped rhubarb
• 1 ⅓ cups brown sugar
• 4 cups mulberries

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.

Step 2

Combine mulberries, rhubarb, sugar, cornstarch, cinnamon, and salt in the prepared pan.

Step 3

Combine flour, oats, and brown sugar in a bowl. Cut butter in using a pastry blender or 2 knives. Sprinkle on top of rhubarb mixture.

Step 4

Bake in the preheated oven until golden and fruit is bubbly, about 40 minutes.