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–+ servings
This easy dessert is a perfect pairing of sweet strawberries and tangy rhubarb topped with a blanket of crunchy oat streusel.

Strawberry Rhubarb Crisp (video)

Print Recipe
This fruit-filled dessert combines the perfect pairing of sweet strawberries and tangy rhubarb with a blanket of crunchy oat streusel on top.
Course Dessert
Cuisine American
Method Bake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 313
Author Lily Ernst

Ingredients

Filling

  • 3 cups (415g) strawberries cut in quarters
  • 2 cups (270g) rhubarb chopped 1/2" thick
  • 1 tsp vanilla extract
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (31g) all-purpose flour

Topping

  • 3/4 cup (70g) rolled oats
  • 3/4 cup (94) g all-purpose flour
  • 1/2 cup (75g) brown sugar lightly packed
  • 1/2 tsp ground cinnamon
  • 1/2 cup (114g) butter melted

Instructions

  • Preheat oven to 350F.
  • In a 9" square or round baking dish, toss together all the filling ingredients.
    3 cups (415g) strawberries, 2 cups (270g) rhubarb, 1 tsp vanilla extract, 1/2 cup (100g) granulated sugar, 1/4 cup (31g) all-purpose flour
  • In a medium bowl, mix together the oats, flour, brown sugar and cinnamon.
    3/4 cup (70g) rolled oats, 3/4 cup (94) g all-purpose flour, 1/2 cup (75g) brown sugar, 1/2 tsp ground cinnamon
  • Stir in the melted butter and sprinkle the streusel evenly over the filling.
    1/2 cup (114g) butter
  • Bake for 30-35 minutes until the streusel is lightly browned and the filling is bubbling.

Nutrition

Calories: 313kcal | Carbohydrates: 49g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 98mg | Potassium: 238mg | Fiber: 3g | Sugar: 29g | Vitamin A: 393IU | Vitamin C: 34mg | Calcium: 57mg | Iron: 1mg