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This Rhubarb Sour Cream (or Yogurt) Old Fashioned Crisp is one of our seasonal favorites here at DaTerra Cucina. It’s simple, vibrant, and a total crowd-pleaser — especially when baked to perfection in our Il Due Roaster.
We originally served this dreamy crisp to celebrate National Moscato Day, paired with a chilled glass of the sweet wine… and honestly, we haven’t stopped thinking about it since.
Moscato’s fruity, lightly sparkling profile makes it the perfect partner to tart rhubarb and strawberries. Its sweetness complements the creamy base and warm cinnamon topping — without overpowering the natural brightness of the fruit.
Paired with this crisp and served in your favorite backyard spot? It’s summer in every sense.
Ingredients
Fruit Base:
4 cups chopped rhubarb
(Optional: Swap 2 cups of the rhubarb for 2 cups strawberries)
1 cup sour cream or plain yogurt
1 egg
1½ cups sugar
(Use only ¾ cup if including strawberries)
½ cup flour
Crisp Topping:
3–4 tablespoons melted butter
½ cup brown sugar
½ cup flour
1 teaspoon cinnamon
Optional: ¼ cup oats or chopped nuts
Instructions
Preheat your oven to 350°F.
In a mixing bowl, whisk together sour cream (or yogurt), egg, sugar, and flour until smooth.
Stir in the chopped rhubarb or rhubarb-strawberry mix.
Pour the mixture into your DaTerra Cucina Il Due Roaster.
In a separate bowl, combine the topping ingredients until crumbly.
Sprinkle the topping evenly over the fruit base.
Bake for 45–50 minutes, until the top is golden and bubbly around the edges.
Let cool slightly — best served warm or at room temperature.
Serve It Your Way
We recommend topping it with:
A scoop of vanilla ice cream
A dollop of whipped cream
A drizzle of honey
No matter how you serve it, this crisp is pure comfort — made even better when baked in your Il Due Roaster from DaTerra Cucina. Whether you’re celebrating a special moment or just making the most of seasonal fruit, this crisp is a go-to dessert that brings joy to the table — especially when made with cookware you love.