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Baked strawberry rhubarb crisp in a round white baking dish with bowl of strawberries in background

Strawberry Rhubarb Crisp

  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This classic Strawberry Rhubarb Crisp is easy to make and perfect for Spring! The combination of sweet strawberries, tart rhubarb and a crunchy oat topping is perfection!


Oat Topping

  • 1/2 cup (65g) all purpose flour
  • 1 cup (90g) old fashioned rolled oats
  • 3/4 cup (168g) packed brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup (112g) cold unsalted butter, cut into cubes


  • 1 pound rhubarb stalks, trimmed and sliced 1/2 inch thick (4 or 5 stalks)
  • 1 pound strawberries, hulled and quartered
  • 1/2 cup (104g) sugar
  • 3 tbsp (24g) all purpose flour
  • 2 tsp fresh squeezed orange juice
  • 1 tsp vanilla extract
  • Pinch of salt



  1. Preheat oven to 350 degrees F.
  2. Add all of the ingredients for the topping, except for the butter, to a medium sized bowl and stir to combine.
  3. Add the cold butter and use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture is crumbly and comes together. Set aside.
  4. Combine all the ingredients for the filling and stir together so that the strawberries and rhubarb are well coated, then pour the mixture into an 8 or 9 inch dish.
  5. Sprinkle the topping evenly over the strawberries and rhubarb.
  6. Bake for about 45-55 minutes, until the topping is golden and the filling is bubbling nicely and the sauce has thickened. Allow to cool for about 15 minutes prior to serving.


  • Serving Size: 1 serving
  • Calories: 441
  • Sugar: 45.7 g
  • Sodium: 110.3 mg
  • Fat: 15.9 g
  • Carbohydrates: 71 g
  • Protein: 4.6 g
  • Cholesterol: 40.7 mg

Keywords: strawberry rhubarb crisp