This easy Strawberry Rhubarb Crisp recipe has a sweet, tart filling and a rich, buttery brown sugar-cinnamon topping! Serve warm with your favorite vanilla ice cream or whipped topping! Or enjoy it cold the next day!
Every spring when our rhubarb starts to take off, I get excited about all of the different recipes that I have yet to try using rhubarb.
However, I can’t help but be drawn to the simple dessert of a fruit crisp. It’s a rustic dessert that never lets us down.
Plus, they are a great way to showcase whatever fruit is in season.
They are quick, easy, forgiving and super versatile!
Based off of our Grilled Skillet Raspberry Crisp, this Strawberry Rhubarb Crisp has a sweet tart filling and a buttery streusel topping!
This old-fashioned strawberry rhubarb crisp only has two main components.
Fresh strawberries and rhubarb combine with sugar, a hint of cinnamon, some vanilla, and a bit of fresh lemon to create the sweet, fruity filling.
Topping it off is a combination of oats, flour, brown sugar, butter, and because I really like cinnamon, a bit more cinnamon.
The result is an irresistible, crunchy, buttery topping that makes this easy strawberry rhubarb crisp disappear in no time!
How to Make Strawberry Rhubarb Crisp
Start by preheating your oven to 375 degrees Fahrenheit. Set out a 9×9 inch baking dish. You can spray or butter the pan, but it isn’t necessary.
In a large bowl, toss together the chopped rhubarb, chopped strawberries, and 1/2 Cup sugar. Set aside. You’ll want it to sit for about 10-15 minutes.
Prepare the topping in a medium bowl. Whisk together the white whole wheat flour (or all-purpose flour), rolled oats, brown sugar, cinnamon, and salt until there are no longer any clumps of brown sugar.
Cut in butter until mixture resembles coarse crumbs.
Using a slotted spoon, scoop out the rhubarb strawberry mixture from the bowl into your baking dish taking care to let the excess liquid drain.
Stir in the cornstarch, cinnamon, vanilla extract, and the optional lemon zest or lemon juice.
Sprinkle the remaining 1 Tablespoon of sugar over the top of the fruit mixture.
Top the fruit mixture with the crisp topping.
Bake for 35-45 minutes, or until top is golden brown and the filling is bubbling up along the edges of the baking dish.
I like to check the crisp at 20-25 minutes to see if the topping is browning too quickly. If it is, cover the crisp with aluminum foil for the remainder of the baking time.
Remove pan to a wire rack to cool for around 20 minutes before serving plain or with your favorite vanilla ice cream or whipped topping!
Cover any leftovers.
Tips for Making Easy Strawberry Rhubarb Crisp
- Can you use frozen rhubarb in the crisp? Yes! It will probably take about an extra 5 minutes of bake time. I also like to use an additional Tablespoon of cornstarch to keep the filling for getting too runny.
- If the topping appears to be browning too quickly before the filling is done, cover the top of the crisp with aluminum foil for the remainder of the bake time.
Love baking with rhubarb? More rhubarb recipes to try!
For the Filling
- 3 Cups chopped rhubarb**
- 2 Cups chopped strawberries
- 1/2 Cup + 1 Tablespoon sugar
- 1 1/2 Tablespoons cornstarch
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest or lemon juice, optional
For the Topping
- 3/4 Cup white whole wheat flour or all-purpose flour
- 1/2 Cup rolled oats
- 1/2 Cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 6 Tablespoons butter, cold and cut into pieces
- Preheat oven to 375 degrees Fahrenheit.
- In a large bowl, stir together chopped rhubarb, chopped strawberries, and 1/2 Cup sugar. Set aside, and allow to sit for about 10-15 minutes.
- In a medium bowl, whisk together white whole wheat flour, rolled oats, brown sugar, cinnamon, and salt until there are no longer any clumps of brown sugar.
- Cut in butter until mixture resembles coarse crumbs.
- Scoop rhubarb strawberry mixture out of the bowl using a slotted spoon to remove excess moisture and place in a 9x9 inch baking dish. Stir in cornstarch, cinnamon, vanilla extract, and optional lemon zest or juice. Sprinkle with remaining 1 Tablespoon sugar.
- Top fruit mixture with crisp topping.
- Bake for 35-45 minutes, or until topping is golden and filling is bubbling up along the edges. Check the topping at 20-25 minutes. If it appears that it is darkening too quickly, cover with aluminum foil for the remainder of the bake time.
- Remove crisp to a wire rack to cool for at least 20 minutes before serving.
**You can use frozen rhubarb in place of fresh rhubarb. Do not thaw, and up the amount of cornstarch from 1 1/2 Tablespoons to 2 1/2 Tablespoons.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 273Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 141mgCarbohydrates: 44gFiber: 4gSugar: 16gProtein: 5g
Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. Nutrition values can vary greatly based on brand used. It should not be considered a substitute for a medical professional’s advice.