Strawberry Rhubarb Crisp

This easy, juicy, and sweet Strawberry Rhubarb Crisp is a must-have summertime bake! Loaded with fresh summer strawberries and rhubarb, tossed in cornstarch, sugar, and just squeeze of lemon juice. Dumped into a pie pan and finished with the best-ever brown sugar and oat cookie-esque topping. After baking, the topping becomes golden brown and perfectly crisp, while the fruit remains deliciously juicy, perfectly sweet, and a touch jammy. You couldn’t ask for a better summer dessert! Every bite will only leave you wanting more. It’s so easy and SO. GOOD.

strawberry rhubarb crisp on round wood board with vanilla ice cream on top and fresh strawberries around, an ice cream scoop beside, a white cheese cloth, and plate of crisp beside

About The Recipe

Despite the heat this summer, our strawberry plants are producing fruit REALLY well. We often find ourselves having more strawberries than we know what to do with. I mean, I love strawberries, but there’s only so much we can eat.

Which is how we came up with the idea for this Strawberry Rhubarb Crisp!

A few months ago, we shared a Mixed Berry Crisp and you all seemed to LOVE it. We knew we needed to make another one soon, but the flavor ideas were alluding us…until now! Rhubarb is a totally new flavor to us, having never tried it before making our Coconut Custards, but now? I’m obsessed!

So, with plenty of fresh strawberries and some rhubarb left in our freezer, we decided to give it a try.

The crisp worked on it’s first test bake! Though, while the fruit filling is really good, that topping is showstopping!

It’s a cinnamon-y, crunchy, sweet oatmeal cookie-type…and I can’t get enough! With every bite, you get wonderfully sweet, fruity, juicy flavors from the fruit, then a super crunchy and delicious topping.

overhead shot of crisp on wood board with scoop of ice cream on top, strawberries around, and white flowers

I mean, I probably ate most of this crisp by myself and then picked off the last half of the topping just to munch on. Every element is just so delicious and works SO well together. We couldn’t be happier with how it came out!

It’s definitely going to be a must-have super simple bake for this summer.

Difference Between Crisp and Crumble?

While all of these desserts are very similar, there are some differences! Crisp and crumble are, essentially, the same thing. Baked fruit with a crunchy topping, though a crisp tends to have oats in the topping while a crumble does not.

Reasons You Will Love This Strawberry Rhubarb Crisp

  • Made with pantry staple ingredients!
  • Fresh or frozen fruit can be used.
  • Super simple to make.
  • A crowd pleaser.
  • Perfect for summer!
crisp on wood board with spoon laying in pie plate with white cheese cloth and plate of crisp beside

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Filling:

  • Strawberries
  • Rhubarb
  • Granulated Sugar
  • Cornstarch
  • Lemon Juice
corn starch, strawberries, rhubarb, sugar, and lemon juice on marble surface

For The Topping:

  • Rolled Oats
  • Brown Sugar
  • All-Purpose Flour
  • Ground Cinnamon
  • Salted Butter
cinnamon, brown sugar, flour, oats, and butter on marble surface

How To Make Strawberry Rhubarb Crisp

Step 1: Make the topping

In a medium bowl, combine oats, brown sugar, flour, and cinnamon.

Cut in butter with a pastry blender. Set aside.

Step 2: Mix the filling

In a large bowl, gently mix strawberries, rhubarb, sugar, cornstarch, and lemon juice.

Step 3: Assemble and bake

Pour into prepared pan and top with oat mixture.

Bake for 55-60 minutes until bubbly and browned.

baked crisp in pie dish on marble surface

What To Serve With This Strawberry Rhubarb Crisp

Can Frozen Strawberries or Rhubarb Be Used?

With this recipe, you can absolutely use frozen fruit! Though, we do recommend letting it thaw before you use them in the crisp.

How To Store

This strawberry rhubarb crisp is best eaten the same day it’s made, but you can cover it and refrigerate it for 2-3 days. To reheat, I like to just pop it in the microwave for a few seconds, just so everything gets warm again!

overhead shot of strawberry crisp in pie pan with serving missing

Expert Tips

  • Make sure your butter is cold when making the topping! You can also use your hands or a hand-mixer to mix in the butter.
  • Do NOT over-mix the filling. You need to be as careful as you can. If the strawberries burst/get smushed, the crisp will not cook properly.
  • The crisp should be perfectly done after about 50 minutes. To see if it’s done, you can give it a small shake. If it’s mostly set, then it should be ready to take out.
  • Make sure the topping coats the entire filling! You don’t want any exposed berries.
  • As this cooks, it will rise slightly and then fall back down when you take it out of the oven.
  • This recipe can be made vegan if a non-dairy butter is used for the topping!

When you make this Strawberry Rhubarb Crisp, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

strawberry rhubarb crisp on round wood board with vanilla ice cream on top and fresh strawberries around, an ice cream scoop beside, a white cheese cloth, and plate of crisp beside

Strawberry Rhubarb Crisp

Traci
Fruity, perfectly sweet, and SO DELICIOUS! This Strawberry Rhubarb Crisp with brown sugar and oat topping is the dessert you need to bake on repeat this summer. So simple, but so good!
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr
Course Desserts
Cuisine American
Servings 8
Calories 376 kcal

Ingredients
 

Filling

  • 1 pound strawberries, sliced
  • 1 pound rhubarb, sliced
  • ¾ cup granulated sugar
  • ½ cup cornstarch
  • 1 Tablespoon lemon juice

Topping

  • 1 ¼ cup rolled oats
  • ¾ cup brown sugar, firmly packed
  • ¼ cup all purpose flour
  • ½ teaspoon ground cinnamon
  • ½ cup salted butter, cold

Instructions

  • Heat oven to 350° F.
  • Spray a 9-inch round casserole with cooking spray. Set aside.
  • In a medium bowl, combine oats, brown sugar, flour, and cinnamon.
  • Cut in butter with a pastry blender. Set aside.
  • In a large bowl, gently mix strawberries, rhubarb, sugar, cornstarch, and lemon juice.
  • Pour into prepared pan.
  • Top with oat mixture.
  • Bake for 55-60 minutes until bubbly and browned.

Notes

  • Make sure your butter is cold when making the topping! You can also use your hands or a hand-mixer to mix in the butter.
  • Do NOT over-mix the filling. You need to be as careful as you can. If the strawberries burst/get smushed, the crisp will not cook properly.
  • The crisp should be perfectly done after about 50 minutes. To see if it’s done, you can give it a small shake. If it’s mostly set, then it should be ready to take out.
  • Make sure the topping coats the entire filling! You don’t want any exposed berries.
  • As this cooks, it will rise slightly and then fall back down when you take it out of the oven.
  • This recipe can be made vegan if a non-dairy butter is used for the topping!

Nutrition

Serving: 0.5cupCalories: 376kcalCarbohydrates: 65gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 102mgPotassium: 334mgFiber: 4gSugar: 42gVitamin A: 420IUVitamin C: 39mgCalcium: 87mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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