My mother has made this so often she doesn't need the recipe. It's more complicated than some crisp recipes but well worth the extra work. Serve warm with ice cream or table cream.
"I thawed out the last of my rhubarb and decided to try this recipe. The combination of apples and rhubarb has such a wonderful flavor and when covered with the crunchy walnut topping...made an absolutely delicious dessert. I'm glad I made a double batch because it won't last long."- sgrishka
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Apple-Rhubarb Crisp Preparation
Combine apples and rhubarb. Sift sugar, flour and salt together; sift into fruit. Beat egg yolks until lemon coloured; stir into fruit mixture.Beat egg whites till stiff. Fold gently into fruit mixture. Place in greased casserole and sprinkle with the crumb topping.
CRUMB TOPPING: Sift sugar, flour and spices together. Crumble butter into dry ingredients. Blend until size of pebbles. Add nuts. Sprinkle topping over rhubarb-apple mix covering well. Bake at 375F for 30 - 40 minutes.
I often substitute 2 cups of fresh cranberries for the rhubarb.
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