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Grandma Donna's Rhubarb Crisp

"My Grandma's rhubarb crisp recipe which we have been using for years, but tweaked to make it a strawberry-rhubarb crisp! Is especially good warmed with one scoop of vanilla ice cream! Yummy!"

Ingredients :

• Crust:
• 1 cup all-purpose flour
• 1 cup brown sugar
• 3/4 cup rolled oats
• 1/2 cup melted butter
• Fruit Layer:
• 2 eggs
• 1/3 cup milk
• 2 cups diced rhubarb
• 2 cups diced strawberries
• 1 cup white sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground allspice

Instructions :

Prep : 20M	Cook : 9M	Ready in : 1H5M

• Preheat oven to 350 degrees F (175 degrees C).
• Stir 1 cup flour, brown sugar, oats, and melted butter together in a bowl. Press 1/2 to 3/4 of the mixture into the bottom of a 9-inch square baking dish.
• Beat eggs and milk together in a large bowl until smooth. Stir rhubarb, strawberries, white sugar, 1/4 cup flour, and allspice into the egg mixture until the flour and sugar dissolve completely; pour over the crust. Sprinkle remaining crust mixture over the top of the fruit layer.
• Bake in preheated oven until the filling is set, 45 to 60 minutes.

Notes :

• For a lower-calorie option, try substituting Splenda® for at least half of the white sugar in the filling and maybe use the baking blend of Splenda® in the crust.

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