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Strawberry Rhubarb Crisp

This strawberry rhubarb crisp is filled with fresh strawberries and rhubarb and topped with a delicious, flaky crumble. The best strawberry dessert that’s tastes amazing with a scoop of ice cream or whipped cream.

If you’re a fan of apple crisps in the fall, then you are going to love this strawberry rhubarb crisp for the summer! Whenever we go strawberry picking, it’s one of my favorite desserts to make with all the fresh strawberries. It has amazing flavor and is the perfect light and refreshing summer dessert.

strawberry rhubarb crisp in cast iron skillet

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I love summer time and all of the delicious berry desserts. One of my family’s favorite summer treats to make is this strawberry rhubarb crisp (crumble). Rhubarb’s prime time is May-August, right around when strawberries are ripe and they go perfectly together in desserts! If you’ve never tried rhubarb before, it almost looks like celery but it is red. It definitely has a tart flavor, and I don’t think I would eat it on it’s own. However paired with strawberries and sugar, it tastes so yummy! ;)

fresh chopped strawberries and rhubarb in cast iron skillet

How to make strawberry rhubarb crisp

Fruit layer. 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.

Crumble layer. 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.

Bake in oven. 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.

crumble topping on top of fresh strawberries and rhubarb in skillet

Serving ideas

This strawberry rhubarb crisp is best served warm with the following:

Helpful tips

  • Don’t skip out on the lemon zest! It adds so much flavor and helps brighten the dessert.
  • If you like cinnamon, feel free to sprinkle some into the crumble topping.
  • The rhubarb has a tart flavor, so feel free to use a little more or less depending on your preference. Simply adjust the amount of strawberries you use.
  • Make sure to put your skillet or pie plate on a baking sheet before putting it in the oven. The fruit mixture gets bubbly and can sometimes leak over the edges.
  • Let the dessert sit for a few minutes before serving, so that the fruit can set and isn’t runny.
  • This dish is best served warm in the first 2 days after cooking.

scooping out strawberry rhubarb crisp with a spoon

More fresh berry desserts:

strawberry rhubarb crisp

Strawberry Rhubarb Crisp Recipe

5 from 5 votes
This strawberry rhubarb crisp is filled with fresh strawberries and rhubarb and topped with a delicious, flaky crumble. The best strawberry dessert that's tastes amazing with a scoop of ice cream or whipped cream. 
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 8

Ingredients 

  • 3 cups strawberries , diced
  • 1 1/2 cups rhubarb , chopped in 1/2" pieces
  • 1 Tablespoon lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch

For the topping:

For serving (optional): ice cream or whipped cream

    Instructions

    • Preheat oven to 375°F. Place the strawberries and rhubarb in the base of a 10-inch cast iron skillet or pie plate. Pour the lemon juice over the top. Then sprinkle the sugar and cornstarch over top and toss until coated. 
    • Combine the flour, sugar, brown sugar and lemon zest in a medium size bowl. Stir the melted butter and 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. 
    • Top with ice cream or whipped cream if desired. 

    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
    Course: Dessert
    Cuisine: American
    Author: Jamielyn Nye

    strawberry rhubarb crisp

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