Rhubarb Pineapple Crisp

Rhubarb Pineapple Crisp

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 2

    cups sliced fresh or frozen rhubarb, thawed and drained

  • 1

    20 oz. can unsweetened pineapple tidbits, drained

  • ½

    cup sugar, divided

  • 2

    T plus ⅓ cup all-purpose flour, divided

  • cup quick-cooking oats

  • ¾

    tsp. ground cinnamon

  • tsp. salt

  • ¼

    cup cold butter

  • Whipped cream


Combine the rhubarb, pineapple, 1/4 cup sugar and 2 T flour. Transfer to a 9 inch pie plate coated with cooking spray. Combine oats, cinnamon, salt and remaining sugar and flour. Cut in butter until crumbly. Sprinkle over fruit. Bake, uncovered, at 350 degrees for 30-35 minutes or until filling bubbly and topping golden brown.


Facebook Conversations