Strawberry Rhubarb Sugar Cookie Crisp


Strawberry rhubarb pie is one of my favourite things. I had it for the first time only a few years ago, and just fell in love. So the other day I saw rhubarb for sale at the grocery store, so I grabbed some! Last night I made a really yummy new twist on the pie I have had in the past. It’s a bunch  of fruit in a dish, topped with sugar cookie dough and baked. YUM!!!! Despite it’s almost all fruits, don’t be deceived, there is nothing healthy about this. Enjoy in moderation ^_^

I found this recipe on a site called Heather Christo Cooks

Strawberry Rhubarb Sugar Cookie Crisp


For the fruit filling:

  • 5 cups strawberries, hulled and sliced
  • 3 cups rhubarb, diced
  • ¼ cup sugar
  • 2 Tbs flour

For the 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


  1. Preheat the oven to 325 degrees.
  2. 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. (I was out of wax paper, so I just put the whole food processor bowl in the fridge. It worked fine)
  3. When you have cut all of the fruit, combine it together in a 9×13” baking dish.
  4. Toss the fruit with 2 Tbs flour and the ¼ cup sugar.
  5. 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.
  6. Use the wax paper to turn the dough out onto the top of the fruit.
  7. Sprinkle the top of the dough with the sugar.
  8. Bake the sugar cookie topped dish for 30 minutes, or until just golden around the edges.


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