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Simple Strawberry Rhubarb Crisp | lifemadesimplebakes.com
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4.79 from 14 votes

Strawberry Rhubarb Crisp Recipe

This simple strawberry rhubarb crisp has a crumbly oat topping and a sweet and slightly tart filling. Serve it up warm with a big scoop of ice cream!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 416kcal


  • 1 1/2 lbs fresh strawberries stemmed and quartered (about 4 cups quartered strawberries)
  • 3 stalks fresh rhubarb sliced less than 1/4" thick
  • 1/2 cup granulated sugar OR cane sugar
  • 1 tsp vanilla bean paste OR vanilla extract
  • 1 tsp lemon zest OR orange zest
  • 2 tbsp cornstarch
  • 1 cup all purpose flour
  • 1 cup old fashioned rolled oats
  • 3/4 cup light brown sugar packed
  • 1/4 tsp salt
  • pinch cardamom optional
  • pinch nutmeg optional
  • 12 tbsp unsalted butter cold and cubed


  • Preheat oven to 375 degrees.
  • In a large mixing bowl toss together the strawberries, rhubarb, sugar, vanilla, zest and cornstarch. Pour into an 8x8-inch, 9x9-inch, or a 7x11-inch baking pan; set aside.
  • In a medium mixing bowl, whisk together the flour, oats, brown sugar, salt, cardamom and nutmeg. Cut butter into the mixture with a pastry blender until pea size clumps (or slightly larger) form. Sprinkle crumble evenly over top.
  • Place in oven and bake for 40-50 minutes or until juices are bubbling and crisp is golden brown. Remove from oven and allow to cool for 15 minutes- this will help the juices set a bit. Serve warm with vanilla ice cream.


-You could easily swap out the rhubarb for peaches!


Serving: 8g | Calories: 416kcal | Carbohydrates: 61g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 84mg | Potassium: 271mg | Fiber: 3g | Sugar: 37g | Vitamin A: 562IU | Vitamin C: 52mg | Calcium: 60mg | Iron: 2mg