Strawberry-Rhubarb Crisp
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A baked strawberry-rhubarb crisp with a buttery almond flour topping. Sweet berries and tart rhubarb are balanced with sugar and cornstarch, topped with a crunchy streusel, then baked until golden—classic summer dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pound (453 grams) strawberries
- 1 pound (453 grams) rhubarb, leaves removed
- 1/2 cup (100 grams) sugar
- 1 lemon
- 1 tablespoon (8 grams) cornstarch
- pinch salt
- 3/4 cup (96 grams) all-purpose flour
- 1 teaspoon (4 grams) baking powder
- 1/2 cup (56 grams) almond flour, see notes above
- 1/2 teaspoon (2 grams) Diamond Crystal kosher salt
- 1/2 cup (113 grams) cold, unsalted butter cut into 1/2-inch cubes
- vanilla ice cream
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 208mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 433mg
- Calcium
- 160mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 208MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.