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.

4 Quick Tips For This Strawberry Rhubarb Crisp

01 This recipe can be made vegan if a non-dairy butter is used for the topping!

02 Make sure the topping coats the entire filling! You don't want any exposed filling.

03 Do NOT over-mix the filling. You need to be as careful as you can.

04 Make sure your butter is cold when making the topping!

White Line

In a medium bowl, stir together oats, flour, brown sugar, and cinnamon. Cut in butter with a pastry blender or fork.


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


Pour into prepared casserole. Add topping. Bake for 55 minutes.


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