Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Coconut and oats in the topping provide a crunchy contrast to the fruit filling.

Jean Kressy
Recipe by Cooking Light May 2004


Recipe Summary

9 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°.

  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (flour through brown sugar) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

  • Combine rhubarb, 2/3 cup granulated sugar, and cornstarch in a large bowl, tossing to coat. Spoon rhubarb mixture into an 11 x 7-inch baking dish coated with cooking spray. Drop strawberry spread by spoonfuls over rhubarb mixture; sprinkle with oats mixture. Bake at 375° for 40 minutes or until browned and bubbly.

Nutrition Facts

244 calories; calories from fat 24%; fat 6.4g; saturated fat 4g; mono fat 1.6g; poly fat 0.4g; protein 2.4g; carbohydrates 45.8g; fiber 2.3g; cholesterol 14mg; iron 0.9mg; sodium 16mg; calcium 81mg.