With Easter right around the corner, I know that many of you will be hosting the holiday at your home, or bringing a dish to someone else’s home.
I urge you, right now, to volunteer for dessert. And then to make this Strawberry Rhubarb Sugar Cookie Crisp. Everyone will love and worship you for it. I promise.
Tender, sweet and tart strawberries and rhubarb are covered in a sift and flaky blanket of sugar cookie.
I have made oatmeal crisps, pies, shortbread bars, tarts, crumbles and cobblers. But when I was thinking of a new way to prepare these beautiful spring fruits a sheet of sugar cookie goodness sprang to mind.
It did not disappoint. It was gone in a matter of hours. That is saying something for our household.
OK. I will quit babbling. Just make this- please. (obviously would be delicious with whipped cream or vanilla ice cream!)
Strawberry Rhubarb Sugar Cookie Crisp, serves 8
5 cups strawberries, hulled and sliced
3 cups rhubarb, diced
¼ cup sugar
2 Tbs flour
Sugar Cookie Topping
2 ½ cups flour
1 ½ cups powdered sugar
½ tsp salt
¾ cup butter, cut into small pieces
2 egg yolks
2 tsp sugar
Preheat the oven to 325 degrees.
In the bowl of a food processor, combine the flour, sugar and salt and pulse together.
Add the butter and pulse to a fine crumb. Add the yolks and pulse until you have a smooth dough.
Form into a disc and wrap in wax paper. Refrigerate while you prepare the fruit.
When you have cut all of the fruit, combine it together in a 9×13” baking dish.
Toss the fruit with 2 Tbs flour and the ¼ cup sugar.
Pull the dough out of the fridge and using a little powdered sugar or flour, roll out the dough into a roughly 9×13” rectangle while still on the wax paper.
Use the wax paper to turn the dough out onto the top of the fruit.
Sprinkle the top of the dough with the sugar.
Bake the sugar cookie topped dish for 30 minutes, or until just golden around the edges.
Serve hot or at room temperature.Print Recipe
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I’m drooling just thinking about making this!
lol! thanks Catherine!
The title alone got me very excited! Heather, you’ve really outdone yourself.
This is such a delicious combination – love strawberry rhubarb – think shortbread would send me over the edge!
It will! it is so good Lucy!
I make a super easy rhubarb dessert that disappears quickly..this looks so good that I am going to give it a try, too. Thank you for all your recipes Heather, they are always delicious.
Thank you so much Liz! I appreciate that very much!
How clever, Heather! I’m going to try making this as soon as I can. I’d make it for Easter, but I’ve already promised everyone I’d make the raspberry cheesecake recipe from Barefoot Contessa. Happy Easter everyone!
Happy Easter Kelley!
PS – I see you’ve got a little logo now at the bottom of your photos. Nice! Don’t let anyone else take credit for your awesome photos.
Lovely idea Heather! I really enjoy sugar cookies around holidays but sometimes all the rolling, cutting, baking, frosting can be a bit much. Plus, I’m a sucker for pies and crisps. The beauty of two worlds in one dish! Happy Easter!
Happy easter to you to Krista!
Oh girl. How in the world do you come up with this stuff?! Amazing! I’m totally making this!
Oh and I want to find out some of your favorite restaurants in the Seattle area – I’m planning a trip there in July just me and the hubby. I figure you’ll steer us in the right direction!
FOR SURE Kelly! That is so funny- I just started to compile a list for a post. Blogher Food is also in Seattle this year, so I wanted to help people find great restaurants! Keep an eye out in the next few weeks for the list!
Heather, this looks so luscious. I can only imagine how wonderful this tastes. What a great way to take a classic crisp and turn it into a something that I am sure is over the moon!
thank you susan!!
Oh, that sounds so decadent! Happy Easter, Heather!
Happy Easter to you to Aida!
I decided to make this today, thank you for this post! It was yummy! My daughter distracted me a bit during the dough part and I put the egg whites in instead of yolks – oops! Still turned out great though
so glad Lindsey!
Oh this sounds so delicious. Love strawberry and rhubarb together.
Happy Easter, Heather. 🙂
Strawberries and Rhubarb were meant for each other… and spring
Oh wow. This looks SO amazing!
I adore rhubarb and strawberries together. Lovely dessert!
Yum! Going on the menu for Sunday! I’ve frozen rhubarb…think I’ll need to tweak any?