How to Make This Decadent Strawberry Rhubarb Crisp Recipe

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There’s nothing quite like the taste of a Strawberry Rhubarb Crisp recipe on a warm afternoon in late spring or early summer. With its buttery oat topping and the perfect balance of sweet strawberries and tart rhubarb, this crisp recipe is one of my favorite ways to celebrate rhubarb season.

Growing up, my grandma had the biggest rhubarb stalks I’ve ever seen—towering pink giants that came back faithfully year after year. Her love for a good strawberry rhubarb pie ran deep, but when it came to busy summer days, she often turned to a simple crisp. It’s easy to pull together, uses what you’ve got on hand, and never fails to bring a smile to the table—especially with a scoop of vanilla ice cream on top.

Now that we’re settled in Tennessee, I’m determined to try my hand at growing rhubarb myself—even though it’s not as common in the South. Whether you find your rhubarb at a local supermarket, a roadside stand, or tucked in beside your garden fence, this Strawberry Rhubarb Crisp is a must-bake for the season.

Ingredients You’ll Need for this Strawberry Rhubarb Crisp Recipe

You’ll likely have most of these ingredients in your pantry or fridge already. If not, they’re all easy to find during rhubarb season!

• fresh or frozen strawberries
• Fresh or frozen rhubarb
• Sugar
• Flour
• Lemon juice
• Corn starch

Strawberry Rhubarb Crisp

This Decadent Strawberry Rhubarb Crisp is the perfect blend of sweet strawberries and tart rhubarb, tucked beneath a buttery, golden oat topping. It’s a simple, old-fashioned crisp recipe that comes together quickly with pantry staples and fresh, seasonal fruit. Serve warm with a scoop of vanilla ice cream for a cozy summer dessert that tastes like home.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 16 squares

Ingredients

  

Crust

• 3/4 cup salted butter at room temperature
• 1/2 cup organic sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1/4 cup powdered sugar

Fruit Filling

• 3 cups sliced fresh strawberries
• 3 cups diced rhubarb stalks cut into 1-inch pieces
• 1 cup white sugar
• 1 tablespoon lemon juice
• 1 tablespoon corn starch up to 1½ tbsp if fruit is extra juicy
• 1 tablespoon orange juice optional, for brightness
• 1 teaspoon orange zest optional, but lovely

Topping

• 3/4 cup old-fashioned oats or quick oats
• 1/2 cup all-purpose flour
• 3/4 cup brown sugar
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup melted salted butter

Instructions

 

• Step 1: Make the Crust
• Preheat oven to 350°F.
• In a medium-sized bowl, cream together room temperature butter and sugar until smooth. Mix in vanilla extract and salt.
• Stir in flour and powdered sugar until fully combined. The dough will be soft.
• Press the crust evenly into a greased 10-inch cast iron skillet, square baking dish, or baking pan.
• Par-bake for 10–12 minutes, until lightly golden around the edges. Remove and set aside.
• Step 2: Prepare the Fruit Mixture
• In a cast iron skillet or medium saucepan, combine strawberries, rhubarb, white sugar, lemon juice, corn starch, and (if using) orange juice and zest.
• Cook over medium-high heat, stirring often, until the fruit softens and the mixture thickens slightly (about 5–8 minutes).
• Remove from heat and let cool slightly.
• Step 3: Make the Crisp Topping
• In a medium bowl, mix together oats, flour, brown sugar, powdered sugar, and vanilla extract.
• Stir in melted butter until it forms coarse crumbs and pea-sized clumps of butter.
• Step 4: Assemble & Bake
• Spoon the warm fruit filling over the par-baked crust.
• Sprinkle the crisp topping evenly over the fruit layer.
• Bake for 25–30 minutes, or until the topping is golden brown and the filling is bubbling at the edges.
• To Serve:
• Let the crisp cool for 10–15 minutes to set. Serve warm in shallow bowls with a scoop of vanilla ice cream on top for the ultimate fruit dessert moment.

FAQs About Strawberry Rhubarb Crisp

What’s the best way to prep rhubarb for baking?
Trim any leaves (they’re not edible!) and cut the pink stalks into 1-inch pieces. If using frozen rhubarb, thaw and drain well to reduce excess water.

Can I make this ahead of time?
Yes! You can prepare the fruit crisp and store it (unbaked) in the fridge, tightly covered with plastic wrap, for up to 24 hours. Then just bake as directed.

Is this like strawberry rhubarb pie?
They share the same cozy flavor combo, but a crisp recipe is quicker to assemble—no rolling pins or pie crusts required. The crisp topping bakes up crunchy and golden, perfect with a little la mode.

Where can I find rhubarb in the South?
Your best bet is during late spring and early summer at farmers markets or specialty grocery stores. You can also try growing it yourself—even in the South—with the right care.

Final Thoughts from the Farmhouse

There’s just something timeless about a Strawberry Rhubarb Crisp—it tastes like childhood summers and family dinners all wrapped up in one bubbly, sweet-tart dish. I hope this becomes one of your favorite ways to celebrate rhubarb season like it has for me. And maybe, just maybe, we’ll both be harvesting our own rhubarb stalks in the South one day soon.

Until then, bake this up, grab a shallow bowl, and don’t forget the vanilla ice cream.

If you loved this recipe, let me know below—or tag me on Instagram with your crisp! And if you’re looking for more cozy, homemade goodness, here are a few more fruit desserts and homestead favorites to try next time.

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