Go Back
+ servings
Strawberry Rhubarb Crisp is a quick and easy springtime dessert that is perfect for last minute guests. Fresh rhubarb and sweet strawberries topped with a crunchy oatmeal crumble make a dessert no one will forget. Top with whipped cream or vanilla ice cream.
Print Recipe
5 from 1 vote

Strawberry Rhubarb Crisp

Fresh rhubarb and sweet strawberries topped with a crunchy oatmeal crumble makes a dessert no one will forget.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 304kcal


  • 3 cups rhubarb diced 1/4 inch thick
  • 2 cups fresh strawberries diced
  • 2 tablespoons cornstarch
  • 3/4 cup granulated sugar
  • 1/2 cup flour
  • 1 cup oatmeal quick or old fashioned (I use quick)
  • 1/2 cup brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter


  • Preheat the oven to 375 F. Grease an 8 x 8 glass baking dish and set aside. Toss together the rhubarb, strawberries, cornstarch and granulated sugar until coated. Dump the mixture into the greased baking pan and set aside.
  • In a medium bowl stir together the flour, oatmeal, brown sugar, salt. Cut in the cold butter with a pastry blender. Continue working in the butter until it clumps together into crumbs. Top the strawberries and rhubarb with the crumble.
  • Bake in a 375 F oven for 30-35 minutes or until crumble is browned and filling is bubbly. Serve warm with ice cream or whipped cream


Serving: 1serving | Calories: 304kcal | Carbohydrates: 48g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 182mg | Potassium: 238mg | Fiber: 2g | Sugar: 34g | Vitamin A: 406IU | Vitamin C: 25mg | Calcium: 64mg | Iron: 1mg