strawberry rhubarb crisp with topping in pan before baking

Strawberry Rhubarb Crisp

  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: Serves 9 1x


The best and easiest summer dessert ever, strawberry rhubarb crisp comes together with simple, fresh ingredients and has all the bright and fruity flavors you’ll love!



  • 2 cups chopped rhubarb
  • 1 pound strawberries, stem removed and quartered
  • 1/2 cup sugar
  • 1 tablespoon cornstarch

For the Crisp Topping:

  • 1/2 cup packed brown sugar
  • 1/2 cup flour
  • 1 cup old fashioned oats
  • 1/2 cup pecans, chopped
  • 1/2 cup salted butter, melted
  • 1 teaspoon vanilla


  1. Preheat your oven to 375 degrees F. Lightly spray an 8×8 or 9×9-inch square baking dish with cooking spray. Set aside.
  2. In a medium bowl, combine the chopped rhubarb, strawberries, sugar, and cornstarch, and stir to combine.
  3. In a second medium bowl, combine the sugar, flour, oats, and pecans. Stir with a fork to combine.
  4. Add the melted butter and vanilla, and stir until no dry powder is left.
  5. Stir the rhubarb mixture again, and then place it in your baking dish.
  6. Place the crisp topping on top of the rhubarb in the dish.
  7. Cook for 20 to 25 minutes, until the crisp is lightly browned and the rhubarb is bubbling around the edges.
  8. Let the crisp cool for 5 minutes before serving hot with ice cream or fresh whipped cream.


  • If the strawberries are very large, cut them a bit smaller than quarters. The goal is to have bite-sized pieces.
  • Category: dessert
  • Method: bake
  • Cuisine: American
Nutrition Information: YIELD: 9
Amount Per Serving: Calories: 306.8 Fat: 14.9g Cholesterol: 27.1mg Sodium: 86.5mg Carbohydrates: 41.2g Sugars: 26g Protein: 3.1g Vitamin A: 88.3µg Vitamin C: 31.9mg

Keywords: strawberry rhubarb crisp, strawberry rhubarb crisp recipe