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Strawberry Rhubarb Crisp

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Strawberry Rhubarb Crisp is an easy fresh seasonal treat that everyone should enjoy over the summer! Simple ingredients, packed with flavor this has become one of our all time favorite desserts!


Main image of Strawberry rhubarb crisp for website


If there is one thing you can say about me this summer, it’s that I am getting my fill of Rhubarb.

Between endless glasses full of Rhubarb Splash, my new favorite drink, plus all the other rhubarb treats I’ve already go on my site, I’ve also been recipe experimenting with more!

Lucky for me, I have, I mean had, a good bit of rhubarb in my garden.  After attacking that, I then began to attack my Mother in Laws GIANT rhubarb plants.  Her’s make mine seem pathetic.


strawberry rhubarb crisp fresh out of the pan onto plate


Despite the size, I’m very lucky to have what seems an endless amount of rhubarb at my finger tips to do what I’d like with.  So this year I’ve been doing some serious recipe experimenting!

And this my dear friends is how we come to this Strawberry Rhubarb Crisp.

Now I’ll admit it certainly didn’t take me long to whip this up.


strawberry rhubarb crisp on plate with whipped cream


I just stole my Strawberry Crisp recipe, added rhubarb and doubled it (because let’s be honest, you should ALWAYS double a crisp recipe) and voila, here we are with the most amazing treat on earth!

Now if you’ve followed me at all or know me personally you know that there is NO SUCH THING as a dessert staying in my house.  I share with everyone.  EVERYONE.  Mainly because my husband is not a sweets person and I am.

So I HAVE to give it away.  OK, I could freeze it or I could eat it, but I bake so often that I’d never get around to pulling it out and eating it again nor do I want to gain the weight.  So I give it away!


baked strawberry rhubarb crisp still in pan


This beauty went to my neighbors, my family, and 3 friends.  Lucky them!

Now of course you can always use frozen strawberries but i’d add an extra scoop of corn starch to absorb all that extra moisture.

Overall I was THRILLED with this recipe. It was simple to make, SUPER delicious and used fresh ingredients I had on hand.


close up of strawberry rhubarb crisp on fork


I will say that my kids, my very very picky kids, wouldn’t touch it.  I still can’t get them to try any kind of a crisp.  They just refuse to try it.  One day I’ll convert them to my all time favorite dessert (crisps) but for now, I’ll just enjoy eating their portion!

Rhubarb is a seasonal item, so you might as well enjoy it while you can.  Just attack your garden, your neighbors garden or pick some rhubarb up at your store and whip up this supper yummy Strawberry Rhubarb Crisp.

You, your family, friends and even neighbors will all thank you!


Yield: 12 Servings

Strawberry Rhubarb Crisp

close up of strawberry rhubarb crisp on fork
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes


  • 4 cups strawberries, sliced
  • 4 cups rhubarb, cut in 1/2 in pieces
  • 1 cup cup white sugar
  • 6 Tablespoons cornstarch
  • 1 cup all-purpose flour
  • 1 cup old fashioned rolled oats
  • 2/3 cup white sugar
  • 2/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup butter, melted
  • vanilla ice cream, optional
  • whipped cream, optional


  1. Preheat oven to 350*F
  2. Spray a 9 x 13 casserole dish with non stick spray.
  3. In casserole dish mix together strawberries, rhubarb, 1 cup of sugar and corn starch. Mix well.
  4. In a separate bowl combine flour, rolled oats, sugar, brown sugar, cinnamon, salt and butter. Mixture should be crumbly.
  5. Sprinkle oat mixture on top of strawberry mixture.
  6. Bake for 35 minutes. Mixture should be golden on top and bubbly.
  7. Allow to cool for 5 minutes then serve with either vanilla ice cream or whipped cream.

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Sunday 12th of June 2022

Could I make this in a pie?


Sunday 29th of May 2022

This is probably the most poorly written recipes I have ever seen. Put ingredients in order of use and make ingredient list match instructions. The sugar instructions are all messed up.,


Tuesday 17th of May 2022

Made this today and loved it. I used frozen rhubarb and frozen strawberries I froze last year. I followed the recipe but stopped short of the sugar added directly to the fruits with the cornstarch, I did not want that much sugar. Sugar in the topping is all. It was delicious not too tart and not too sweet. Will be making this again. Thanks for the recipe.

Leslie Black

Tuesday 25th of May 2021

Wondering why someone said it didn't call the flour? I see one cup of flour in this recipe. Is the one cup of butter correct? That seems like a lot of butter.


Sunday 23rd of May 2021

Just made this and it was fabulous. Never had rhubarb before and boy what I have been missing out on. Thanks!


Sunday 18th of July 2021

So glad you jumped into the world of rhubarb! Try a few more of my recipes and you'll truly fall in love!

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