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Strawberry Rhubarb Crisp

This strawberry rhubarb crisp is both sweet and tart with the best balance of fresh strawberries and rhubarb. Topped with a buttery, brown sugar crumble, it’s easier than pie and irresistible!

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

Strawberry rhubarb crisp in cast iron skillet.
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The Best Strawberry Rhubarb Crisp

Whenever we go strawberry picking, this strawberry rhubarb crisp is one of my favorite strawberry desserts to make with all the fresh strawberries. It has amazing flavor and is the perfect light and refreshing summer dessert.

Rhubarb’s prime time is May-August, right around when strawberries are ripe and they go perfectly together in desserts or my favorite strawberry rhubarb jam recipe! If you’ve never tried rhubarb before, it looks like celery but is red. It’s tart flavor pairs perfectly with sweet strawberries and a little sugar!

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 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.

Crumble 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.

How to Serve Rhubarb Crisp with Strawberries

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 up to 30 minutes before serving, so that the fruit can set and isn’t runny.

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.

How to Store Rhubarb Crisp?

While this dish is best served warm in the first 2 days after cooking, it can be stored in the refrigerator lightly covered for up to 5 days.

Scooping out strawberry rhubarb crisp with a spoon.

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strawberry rhubarb crisp

Strawberry Rhubarb Crisp Recipe

5 from 9 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
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 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8


  • 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


    • 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, baking powder, 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

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

    Course: Dessert
    Cuisine: American

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