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4.71 from 17 votes

Strawberry Rhubarb Crisp

Homemade Strawberry Rhubarb Crisp is the best spring dessert. Fresh strawberries and rhubarb topped with a crunchy streusel topping!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 520kcal
Author: Julie Evink

Ingredients

  • 1 cup all-purpose flour
  • ¾ cup quick oats
  • 1 cup brown sugar packed
  • 1 teaspoon cinnamon
  • ½ cup butter melted
  • 3 cup rhubarb cut into 1/2'' pieces
  • 3 cup strawberries hulled and quartered
  • 1 cup granulated sugar
  • 1 Tablespoon vanilla extract
  • 3 Tablespoons cornstarch

Instructions

  • Mix together flour, oatmeal, brown sugar and cinnamon; stir in butter. Press half of mixture into greased 2 quart casserole dish.
  • Mix rhubarb, strawberries and sugar in a large saucepan; let set for 2 minutes. Stir in cornstarch and vanilla. Cook and stir until thickened. Pour over crust; top with remaining crumb mixture.
  • Bake for 30 minutes at 350 degrees Fahrenheit until top is golden brown, fruit is bubbling and cooked through..

Video

Notes

Frozen rhubarb can be used instead of fresh rhubarb, but you will need to add about 1/2 - 3/4 Tablespoons to the sauce mixture to get it thicken due to the extra moisture content in the rhubarb.

Nutrition

Calories: 520kcal | Carbohydrates: 97g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 120mg | Potassium: 477mg | Fiber: 4g | Sugar: 63g | Vitamin A: 470IU | Vitamin C: 59.2mg | Calcium: 128mg | Iron: 2.4mg