Homemade Strawberry Rhubarb Crisp is the best spring dessert. Fresh strawberries and rhubarb topped with a crunchy streusel topping!
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Dessert
Cuisine: American
Servings: 8servings
Calories: 520kcal
Author: Julie Evink
Ingredients
1cupall-purpose flour
¾cupquick oats
1cupbrown sugarpacked
1teaspooncinnamon
½cupbuttermelted
3cuprhubarbcut into 1/2'' pieces
3cupstrawberrieshulled and quartered
1cupgranulated sugar
1Tablespoonvanilla extract
3Tablespoonscornstarch
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.