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STRAWBERRY RHUBARB CRISP (EASY SPRING DESSERT WITH BUTTERY OAT TOPPING)

Sana Umer
This Strawberry Rhubarb Crisp is a warm, sweet-tart spring dessert made with juicy strawberries, tangy rhubarb, and a golden buttery oat topping. Simple, cozy, and perfect served with ice cream.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 310 kcal

Equipment

  • 9x9 baking dish
  • Mixing bowls
  • Oven

Ingredients
  

Fruit Filling:

  • 3 cups strawberries hulled and sliced
  • 2 cups rhubarb chopped
  • ¾ cup granulated sugar
  • 2 tablespoon cornstarch
  • 1 tablespoon lemon juice

Oat Topping:

  • 1 cup rolled oats
  • ¾ cup all-purpose flour
  • ½ cup brown sugar
  • ½ cup unsalted butter cold and cubed
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt

Instructions
 

Prep Fruit:

  • Preheat oven to 350°F (175°C). In a bowl, combine strawberries, rhubarb, sugar, cornstarch, and lemon juice.

Assemble Base:

  • Pour fruit mixture into a greased 9x9 baking dish and spread evenly.

Make Topping:

  • In a separate bowl, mix oats, flour, brown sugar, cinnamon, and salt. Cut in cold butter until crumbly.

Add Topping:

  • Sprinkle oat topping evenly over the fruit layer.

Bake:

  • Bake for 35–40 minutes until topping is golden brown and fruit is bubbling.

Serve:

  • Let cool slightly before serving. Enjoy warm with vanilla ice cream or whipped cream.

Notes

  • Use frozen rhubarb if fresh is not available.
  • Add more sugar if you prefer a sweeter dessert.
  • Best served warm for a soft, juicy filling.
Keyword fruit crisp recipe, rhubarb crisp recipe, spring dessert recipe, strawberry rhubarb crisp, strawberry rhubarb dessert