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Final rhubarb crisp with scoop taken out and ice cream scoops on top of baking dish
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4.96 from 84 votes

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp is the ultimate simple spring dessert filled with a sweet and tart fruit filling and topped with a buttery golden crisp topping
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
0 minutes
Total Time 55 minutes
Servings 6 servings
Calories 291kcal
Author Yumna Jawad



  • 3 cups rhubarb fresh or frozen, sliced 1/2-inch pieces
  • 2 cups strawberries chopped
  • 1/3 cup cane sugar
  • 1/2 teaspoon cinnamon

Streusel Topping


  • Preheat oven to 375°F. Grease an 8-inch or 7-inch x 11-inch baking dish.
  • Place the rhubarb and strawberries into the greased baking dish; sprinkle sugar and cinnamon on top and set aside.
  • In a small bowl, combine the flour, oats, brown sugar, baking powder and salt. Cut in butter using a fork until mixture resembles coarse crumbs. Sprinkle the streusel mixture over rhubarb mixture.
  • Bake until the crisp topping is lightly brown and filling is bubbly, about 35-40 minutes. Serve warm with a scoop of ice
    cream, if desired.



Storage: Store the cooled rhubarb crisp leftovers in an airtight container. They will last about 7 days in the fridge. Serve cold, at room temperature, or re-warmed in the microwave or oven.
Make ahead: You can make the crisp topping in advance. Store in the fridge for up to 3 days or freeze for up to a month.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of strawberries, you can use apples.
  • Instead of granulated sugar, you can use coconut sugar, honey or maple syrup
  • To make it vegan, use vegan butter or coconut oil
  • To make this gluten-free, use an all-purpose gluten-free flour mix and gluten-free rolled oats. Do not substitute only almond flour or only coconut flour.
* Please note the nutrition label does not include the ice cream.


Calories: 291kcal | Carbohydrates: 52g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 173mg | Potassium: 382mg | Fiber: 3g | Sugar: 32g | Vitamin A: 295IU | Vitamin C: 33.1mg | Calcium: 112mg | Iron: 1.5mg