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Strawberry Rhubarb Crisp

This strawberry rhubarb crisp has all the flavors of summer! The crumble topping adds flavor and texture. You will find yourself making this for friends and family many times. It's simple and you can't go wrong with this recipe!
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 16 servings


  • 9 x 13 inch baking pan


  • 1 cup white sugar
  • 3 tablespoons all-purpose flour
  • 3 cups strawberries sliced fresh
  • 3 cups diced rhubarb
  • 1 ½ cups all-purpose flour
  • 1 cup packed brown sugar
  • 1 cup butter
  • 1 cup rolled oats


  • Preheat oven to 375 degrees F and place a rack in the middle of the oven.
  • In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
  • Mix 1 ½ cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture. Bake 45 minutes in the preheated oven, or until crisp and lightly browned.


Serving: 1g | Calories: 283kcal | Carbohydrates: 43g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 97mg | Potassium: 162mg | Fiber: 2g | Sugar: 27g | Vitamin A: 381IU | Vitamin C: 18mg | Calcium: 44mg | Iron: 1mg
This recipe was found on My Sweet Precision. Thank you for visiting!