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Rhubarb Strawberry Crisp

Rhubarb strawberry crisp is the perfect dessert to usher in the beginning of summer. It's a perfect balance of sweet and tart that will keep you coming back for more!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Servings 12


  • 9 x 13 baking pan


  • 1 cup granulated sugar
  • 5 tablespoons flour
  • 4 cups fresh strawberries, sliced to ¼ inch thickness
  • 4 cups rhubarb, sliced to ¼ inch thickness

Crumble Top

  • 1 cup flour
  • 1 cup brown sugar, packed
  • 2 cups rolled oats, (old fashioned, not quick-cooking)
  • teaspoons cinnamon
  • ¼ teaspoon salt
  • ¾ cups butter, melted


  • Preheat oven to 375°F degrees.
  • In a large bowl, combine the sugar, flour, strawberries, and rhubarb. Place the mixture in a 9 x 13 baking dish.
  • In a separate bowl, mix flour, brown sugar, oats, cinnamon, and salt with a whisk to remove lumps and combine well. Stir in melted butter with a fork, fluffing as you mix.
  • Using your hands, evenly sprinkle the crumble topping over the fruit.
  • Bake for 45 minutes or until it is bubbling and the topping is lightly browned.
  • Allow to cool for 20 minutes and serve warm or at room temperature with a side of vanilla ice cream.
  • Store leftovers in the refrigerator for up to 3 days.