Sweet, juicy, slightly tart and finished with a buttery cinnamon-oat crumble—this Strawberry Rhubarb Crisp is a summer favorite. Serve it warm with vanilla ice cream for an irresistible dessert. 
Old-fashioned strawberry rhubarb crisp is one of my top picks among fruit crisps and crumbles. The tart rhubarb balances the sweet, ripe strawberries beautifully, and the fruit is crowned with a crunchy cinnamon-brown sugar oat topping.
This is a forgiving, no-fuss recipe: no pastry skills required, and small measurement differences won’t derail the final result. It’s perfect when you want a quick, comforting dessert using fresh summer produce.
Strawberry Rhubarb Crisp Recipe
The recipe has two components: the fruit filling and the crisp topping.
Strawberry-Rhubarb Layer:
I prefer equal amounts of strawberries and rhubarb for a well-balanced sweet-tart filling. Slice strawberries and cut rhubarb stalks into roughly 1/2-inch pieces (slice thick stalks in half lengthwise first if needed).
Combine the following for the fruit layer:
- 1 lb sliced strawberries (about 3 cups after slicing)
- 1 lb rhubarb, sliced into 1/2-inch pieces
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
The cornstarch thickens the juices, while lemon juice and vanilla brighten the fruit flavor.
Oatmeal Crisp Topping:
- 3/4 cup all-purpose flour
- 3/4 cup light brown sugar*
- 3/4 cup quick cooking oats
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2/3 cup melted unsalted butter
Mix the topping ingredients until the texture resembles damp sand and holds together in clumps when squeezed. Then spoon the fruit into your baking dish and crumble the topping evenly over it. The photo below shows the assembled crisp before baking.
When baked, the filling bubbles and becomes perfectly sweet-tart, and the oat topping turns golden and crisp with warm cinnamon notes.
Tips and Variations
If you prefer a topping without oats, the texture will be less rustic. For an oat-free version, try 1 1/4 cups all-purpose flour and 1 cup light brown sugar, keeping the other proportions the same.
You can use frozen berries—thaw them first, drain excess liquid, and pat dry before using. Baking with frozen fruit often yields a soggy filling and extends baking time.
For other fruit-based desserts, consider trying similar crisps or crumbles with blueberries, apples, peaches or cherries.
Strawberry Rhubarb Crisp
Rate Recipe
Print Recipe
Ingredients
Strawberry Rhubarb Layer
- 1 lb strawberries, hulled & sliced (about 3 cups)
- 1 lb rhubarb stalks, cut into 1/2 inch slices
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon vanilla extract
Crisp Topping
- 3/4 cup all-purpose flour
- 3/4 cup light brown sugar*
- 3/4 cup quick oats
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2/3 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F.
Strawberry Rhubarb Layer
- In a large bowl, stir together the sliced strawberries, rhubarb, sugar, cornstarch, lemon juice and vanilla until the fruit is evenly coated. Set aside while you prepare the topping.
Oatmeal Crisp Topping
- In a medium bowl, mix the flour, brown sugar, oats, cinnamon and salt. Stir in the melted butter until the mixture resembles damp sand and holds clumps when squeezed.
Assembly and Baking
- Using a slotted spoon, transfer the fruit to a 9×9-inch baking dish, leaving excess juice behind in the bowl.
- Crumble the oat topping evenly over the fruit.
- Cover the dish lightly with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking 20–25 minutes more, or until the topping is golden brown and the filling is bubbling.
- Let rest at least 15 minutes before serving. Serve warm with ice cream if desired.
Notes
Adjust the sugar to taste depending on how sweet your strawberries are and how tart the rhubarb is.
Store leftovers covered in the refrigerator for up to 3 days.
Like this recipe? Rate and comment below!