Rhubarb Crisp with Strawberries

Two bowls of rhubarb strawberry crisp topped with ice cream and a fresh strawberry slice. A few slices of strawberries are scattered around.

Rhubarb Crisp with Strawberries

Tangy rhubarb, decadent strawberries, and spiced sugar topping are what make this Strawberry Rhubarb Crisp recipe pop. It takes just 10 minutes to throw together- the hardest part is waiting for it to finish in the oven!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 330kcal

Author Chellie Schmitz

Cost $8

Equipment

9x13 pan
Pastry blender Optional for 'cutting in' butter. Can be done with your hands or a stand mixer with a paddle attachment.
Stand Mixer with paddle attachment Optional for 'cutting in' butter. Can be done with a pastry blender or hands.

Ingredients

Filling

4 cups rhubarb chopped into ½ pieces
2 cups strawberries diced
¾ cup sugar
3 tablespoons cornstarch
1 teaspoon pure almond extract

Topping

½ cup all purpose flour
1 ½ cups old fashioned rolled oats
¼ cup pecans chopped
½ cup butter 1 stick cold, and cut into tablespoons
¼ teaspoon salt
1 teaspoon cinnamon
½ cup brown sugar

Instructions

Preheat the oven to 350°
Place the chopped rhubarb and strawberries in a bowl, sprinkle with sugar, cornstarch, and almond extract.
Stir to combine, and let sit while you make the topping.
Cut the stick of butter up into tablespoon size pieces or smaller.
Put the flour, butter, pecans, oats, salt, cinnamon, and brown sugar into a bowl. Use a pastry blender or your hands to thoroughly mix everything together.
Spread the rhubarb mixture evenly in a 9 x 13 dish.
Sprinkle the topping over the rhubarb mixture so it is evenly distributed.
Bake for 35-40 minutes. The filling will be bubbling at the edges and the topping should be golden brown.
Serve warm with ice cream or whipped cream.

Notes

Start checking the dessert at 30 minutes as all ovens are not created equally. If you are using a convection oven, it typically cooks things 5-10 minutes faster.
You can use all rhubarb instead of a mixture of rhubarb and strawberries. If you do, you may want to add a little bit more sugar as rhubarb is more tart.
This dessert can be made with fresh or frozen fruit. I like to freeze strawberries when they are in peak season and use them the rest of the year.
If you use frozen fruit, you may need to increase your bake time slightly.

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