DoughSeeDough

a balanced plate with room for dessert

Strawberry Rhubarb Cast Iron Skillet Crisp

6 Comments

Summers as an adult aren’t quite as fun as summers as a kid. You don’t get 3 months off, you have responsibilities, and days during the summer feel just like days during any other season. Except hotter and less enjoyable to run in. I think this summer might be a less exciting than usual. Instead of just working, I have studying on top of it.

There is one thing that I will always love about summer though – rhubarb. Lots and lots of rhubarb. When Mike and I bought the house last year we transplanted a rhubarb plant. It looked so sad last year. It still looks sad this year. I hope next year it magically comes to life. Until then, I’ll be stealing rhubarb from my in-laws.

When I peeked in our first CSA bag and saw rhubarb, I did a little happy dance. I knew it would be perfect paired with the strawberries my mom had picked and I couldn’t wait to bake something up. The recipe below was a first take on the crisp. I was a little unsure of how  it would turn out, but it was pretty darn tasty!

Strawberry Rhubarb Cast Iron Skillet Crisp

For the filling
2 cups chopped rhubarb
2 cups strawberries, sliced
3 tablespoons sugar
2 teaspoons whole wheat flour

For the topping
6 tablespoons butter, melted
1 cup old fashioned oats
1/2 cup whole wheat flour
1/2 cup pecans, chopped
1/4 cup sugar

  1. Preheat oven 450°F.
  2. In the bottom of a 9 inch cast iron skillet, combine all filling ingredients.
  3. In a medium bowl, stir together all topping ingredients until well combined and  sprinkle on top of fruit.
  4. Bake for 30 minutes or until topping is golden brown.
  5. Serve warm.
About these ads

Author: Jenni

Dietitian by day and midwest food blogger by night. Lover of whiskey, running, and all things food.

6 thoughts on “Strawberry Rhubarb Cast Iron Skillet Crisp

  1. It’s a sign that I have to make this – just got rhubarb from a friend a little bit ago and I went strawberry picking Saturday. Yummm

  2. I agree! Rhubarb is one of the best things about summer! And I hear you on the runs. I ran 2 days ago outdoors and the first 2 miles were fine, but then it was like I hit the wall. 90 degrees at 7pm – not cool!

  3. Sitting in the aiport waiting for our next flight, Bill and I were drooling over the dessert. It’s one of Bill’s favorites and I never get tired of eating them either. :-)

  4. This looks amazing!

    I host a weekly CSA link party and would love for your participate. Come and check it out and link up this recipe…http://inherchucks.com/2012/06/14/whats-in-the-box-30/.

    Looking forward to seeing you there :)

  5. Pingback: Strawberry and Goat Cheese Salad with Balsamic Vinaigrette «

  6. Oh yum. Does this on the weekend. Thank you.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 182 other followers