This easy strawberry rhubarb crisp is sweet, tart, and topped with a golden, buttery crumble—no oats required! A simple dessert that tastes like summer in every bite.

Top down view of strawberry rhubarb crisp in a cast iron pan with dollops of ice cream and fresh berries.

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The Easiest Strawberry Rhubarb Crisp

Whenever we go strawberry picking, this easy strawberry rhubarb crisp is one of the first strawberry desserts I make. It’s light, sweet-tart, and full of fresh summer flavor—just the thing for using up juicy berries.

Rhubarb hits its peak from May to August, right around the same time strawberries are in season, making them the perfect pair in this crisp and my favorite strawberry rhubarb jam recipe!. If you’ve never used rhubarb before, it looks a bit like red celery and has a tart flavor that balances beautifully with sweet strawberries and a little sugar.

Ingredient Notes

  • Strawberries: Look for ripe, juicy strawberries that are firm enough to hold their shape while baking. Overripe berries can release too much liquid.
  • Rhubarb: Choose crisp stalks with a vibrant red hue. The tart flavor balances beautifully with sweet berries and sugar.
  • Granulated sugar: Adds just the right amount of sweetness and pairs well with the naturally tart rhubarb.
  • Lemon juice: A splash of lemon juice keeps the fruit tasting bright and fresh.
  • Cornstarch: Helps thicken the filling as it bakes, so your crisp isn’t too runny.
  • Crisp topping: Made without oats! It’s a simple mix of flour, granulated and brown sugar, lemon zest, and baking powder brought together with melted butter for a golden, buttery finish.

How to Make Strawberry Rhubarb Crisp

Dice the strawberries and rhubarb into 1/2″ pieces. Then add to a 10-inch cast iron skillet or pie plate. Pour the lemon juice over the fruit, then sprinkle sugar and cornstarch on top. Toss until coated.

Fresh chopped strawberries and diced rhubarb in cast iron skillet.

Add the flour, sugars and lemon zest in a medium bowl. Stir in the melted butter and salt with a fork, until the mixture begins to crumble. Add the crumble layer on top of the fruit layer.

Crisp topping on top of fresh strawberries and rhubarb in skillet.

Place the skillet or pie plate on a baking sheet, then bake in oven at 375°F for 40 to 45 minutes, or until the top is golden and bubbly.

Helpful Tips

  • Don’t skip the lemon zest in the crumble topping! It adds a bright, citrusy flavor that balances the sweet and tart fruit.
  • If you like cinnamon, feel free to sprinkle some into the crumble topping for a warm, cozy twist. Miss oats? Use this streusel topping instead!
  • Rhubarb has a tart flavor, so adjust the ratio of rhubarb to strawberries based on your taste. You can always use a little more strawberry or sugar for a sweeter crisp.
  • Place your skillet or pie plate on a baking sheet before baking. The fruit gets bubbly in the oven and may spill over the edges.
  • Let the crisp sit for about 30 minutes before serving. This helps the fruit filling set and prevents it from being too runny.
  • Serving suggestions: Enjoy warm with vanilla ice cream, a dollop of whipped cream, or even a spoonful of strawberry jam and fresh berries on top.
A close up photo of scooping strawberry rhubarb crisp out of a skillet.

If you love fruity crisp and cobbler recipes, blueberry crisp, peach crisp and apple crisp are a few more to try!

More Strawberry Recipes

strawberry rhubarb crisp

Easy Strawberry Rhubarb Crisp

5 from 10 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8
This easy strawberry rhubarb crisp is sweet, tart, and topped with a golden, buttery crumble—no oats required! A simple dessert that tastes like summer in every bite.
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Ingredients 

  • 3 cups strawberries , diced
  • 1 ½ cups rhubarb , chopped in 1/2″ pieces
  • 1 Tablespoon lemon juice
  • ½ cup granulated sugar
  • ¼ cup cornstarch

For the topping:

  • 1 ⅓ cups all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 teaspoon baking powder
  • zest of 1 lemon (about 1 teaspoon)
  • ½ cup unsalted butter , almost melted
  • Pinch salt

For serving (optional): ice cream or whipped cream

Instructions

  • Preheat oven to 375°F.
  • Place 3 cups strawberries and 1 1/2 cups rhubarb in the base of a 10-inch cast iron skillet or pie plate. Pour 1 Tablespoon lemon juice over the top. Then sprinkle 1/2 cup sugar and 1/4 cup cornstarch over top and toss until coated. 
  • Combine 1 1/3 cups flour, 1/4 cup sugar, 1/4 cup brown sugar, 1 teaspoon baking powder, and zest of one lemon in a medium size bowl. Stir the 1/2 cup slightly melted butter and pinch of salt in with a fork, until it turns to crumbles.
  • Spread the crumbles over top of the strawberry rhubarb. Place skillet or pie plate on a baking sheet. Then bake for 40-45 minutes, or until golden brown and bubbly. 
  • Serve. Top with ice cream or whipped cream if desired. 

Last step: Please leave a comment and rating after you make the recipe.

Nutrition

Calories: 316kcal, Carbohydrates: 50g, Protein: 2g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 6mg, Potassium: 230mg, Fiber: 2g, Sugar: 28g, Vitamin A: 385IU, Vitamin C: 34.3mg, Calcium: 64mg, Iron: 1.4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

FAQs

Can I substitute the rhubarb?

While rhubarb is the best choice for this strawberry rhubarb crisp, you could substitute it with any other tart berry like cherries, raspberries or blackberries.

What type of pan should I use?

A cast iron skillet gives this crisp a beautiful golden top and bakes evenly, but it’s not required. You can also use a ceramic or glass pie dish, or an 8×8-inch baking pan. Just be sure to place it on a baking sheet in case the filling bubbles over.

How to store strawberry rhubarb crisp?

While it’s best enjoyed warm within the first couple of days, leftovers can be stored lightly covered in the fridge for up to 5 days. Reheat in the oven or enjoy chilled straight from the fridge.