Strawberry-Rhubarb Crisp

Brandi Kirkpatrick


You can substitute raspberries or blueberries for the strawberries and peaches for the rhubarb. Or just make it an all rhubarb dessert!


★★★★★ 4 votes

30 Min


  • 2 c
    sliced fresh rhubarb (about ½ inch thick)
  • 2 c
    halved strawberries
  • 3/4 c
    firmly packed light brown sugar
  • 1 Tbsp
  • 1/2 c
    butter or margarine, softened
  • 1/2 c
    packed brown sugar
  • 1/2 tsp
  • 1 c
  • 3/4 c
    quick cooking oats
  • 1/3 c
    chopped nuts
  • 1/4 tsp
    baking soda
  • 1/8 tsp

How to Make Strawberry-Rhubarb Crisp


  1. Preheat oven to 350 degrees. Toss rhubarb with strawberries, ¾ cup brown sugar, and flour in a large bowl. Place in an ungreased 9-inch square baking pan.
  2. Sprinkle topping over rhubarb-strawberry mixture. Bake about 30 minutes or until topping is lightly browned and rhubarb is tender.

Printable Recipe Card

About Strawberry-Rhubarb Crisp

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy

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