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Strawberry rhubarb crisp on a spoon.
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Classic Strawberry Rhubarb Crisp

This easy, Classic Strawberry Rhubarb Crisp dessert recipe is made with fresh strawberries, rhubarb, and easy to find pantry staples. Baked in a cast iron skillet, this vintage dessert features a homemade sweet, buttery topping that envelopes tender, sweet, fresh strawberries and rhubarb chunks.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: rhubarb crisp, strawberry crisp, strawberry rhubarb crisp
Servings: 6 servings
Calories: 457cal
Author: Amy Desrosiers
Cost: $5


  • oven (adjust racks to center position)
  • 11" cast iron skillet
  • colander
  • cutting board & knife
  • Measuring Cups & spoons
  • mixing bowl



  • 2 pounds strawberries rinsed, hulled, and halved. *cut into quarters if berries are larger.
  • cups rhubarb trim stalks, cut into ¼" pieces
  • ¼ cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract


  • 1 cup all-purpose flour
  • ¾ cup old-fashioned oats
  • ¼ cup granulated sugar
  • ½ cup light brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter


  • Preheat oven to 350 degrees Fahrenheit, and grease your cast iron skillet, or bakeware. You can use shortening, butter, or nonstick baking spray.
  • Wash, pat dry, and hull your strawberries. Slice them into halves, or thirds depending on the side of them. Wash, and trim the stalks of your rhubarb. Cut them into 1/4″ slices. Toss berries and rhubarb with vanilla extract, sugar, and cornstarch. Fill the bottom of the pan with the mixture.
  • To form the crumble, combine melted butter, flour, cinnamon, oats, light brown and granulated sugars. Sprinkle over the top of the fruit.
  • Place in the oven (center rack) and bake for 40 minutes. Crumble will have a golden brown appearance on the top and be deep red, and bubbly on the sides. Enjoy warm!


Nutritional values may vary and are meant to be a guide.


Serving: 1portion | Calories: 457cal | Carbohydrates: 74g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 205mg | Potassium: 410mg | Fiber: 5g | Sugar: 42g | Vitamin A: 523IU | Vitamin C: 91mg | Calcium: 82mg | Iron: 2mg