Strawberry Rhubarb Crisp

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Strawberry Rhubarb Crisp

Prep Time 15 minutes
Cook Time 50 minutes
Servings 12


  • 4 cups fresh or frozen rhubarb - chopped
  • 4 cups fresh or frozen strawberries cut in half or quartered
  • 3/4 cup sugar
  • 1/4 cup flour

Oatmeal Topping:

  • 2 cups oatmeal
  • 1 1/2 cups packed brown sugar
  • 1 cup flour
  • 1 teaspoon cinnamon
  • 8 ounces cold butter - 2 sticks butter


  • Preheat oven to 375.
  • In a large bowl combine rhubarb, strawberries, sugar and 1/4 cup flour.
  • Spoon into a greased 9 x 13 baking dish.

For the topping:

  • Combine the brown sugar, 1 cup flour, oatmeal, and cinnamon.
  • Use a food processor and pulse a few times or use 2 forks or a pastry blender to cut cold butter into oatmeal mixture until it resembles coarse crumbs.
  • Sprinkle oatmeal mixture evenly over fruit.
  • Bake for 40 to 50 minutes or until fruit is tender and topping is golden brown.


Calories: 264kcal | Carbohydrates: 61g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Cholesterol: 2mg | Sodium: 32mg | Potassium: 295mg | Fiber: 3g | Sugar: 43g | Vitamin A: 79IU | Vitamin C: 31mg | Calcium: 94mg | Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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Recipe Rating


  1. Dick Montroy says:

    It turns mushy very fast with the oatmeal in the topping but wonderful if you eat it all the first day out of the oven.

  2. Linda Wendlamd says:

    My family loves this recipe!
    Good way to use up rhubarb