Strawberry Rhubarb Crisp

Tara @ Lehman Lane
by Tara @ Lehman Lane
6 Servings
45 min

Every Spring, when the weather warms up, I start to crave my recipe for Strawberry Rhubarb Crisp. This recipe is incredibly simple & easy to follow & takes less than an hour to make & bake!

Our family LOVES the combo of rhubarb and strawberries so much that we planted a strawberry patch & added rhubarb to our vegetable garden beds. I have learned to freeze the strawberries & rhubarb so we can enjoy this recipe throughout the year.

I love that we can enjoy strawberry rhubarb recipes home grown without hitting the grocery stores!

Pre-Heat your Oven to 350 degrees. Cut the Strawberries & Rhubarb into bite size pieces. Stir together the strawberries & rhubarb with the sugar & place inside your favorite pie plate.

Mix together the flour, oats, sugar, cinnamon, brown sugar & melted butter. Spoon the topping on the top of the Strawberries & rhubarb. Bake for 35-40 minutes until it is warm & bubbly.

Strawberry Rhubarb Crisp
Recipe details
  • 6  Servings
  • Prep time: 10 Minutes Cook time: 35 Minutes Total time: 45 min
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Strawberry Rhubarb Filling
  • 2-3 stalks of fresh rhubarb
  • 1 pint of strawberries cut in 1/2
  • 1/2 cup sugar
Crispy Topping
  • 1 cup flour
  • 1/2 cup oats
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1/2 tsp cinnamon
  • 1 stick butter (melted)
Instructions for Strawberry Rhubarb Crisp
Preheat Oven to 350 degrees
Stir together cut strawberries, rhubarb, and sugar in a bowl. Add the fruit to your favorite pie plate.
For the topping, mix together the flour, oats, sugar, brown sugar, cinnamon and melted butter.
Spoon the crispy topping over the fruit filling.
Bake your strawberry rhubarb crisp for 35-40 minutes
  • This Recipe can EASILY be made Gluten Free – just Substitute GF flour for the Regular flour & Omit the Oats
Tara @ Lehman Lane
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