Strawberry Rhubarb Crisp

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This strawberry rhubarb crisp features fresh fruit and a brown sugar oat crisp on top. It tastes terrific topped with vanilla ice cream!


  • 1 cup light brown sugar, packed,
  • 1 cup old fashioned oats
  • ½ cup all-purpose flour
  • 2 teaspoons cinnamon, divided
  • ½ cup unsalted butter, melted
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • ½ teaspoon salt
  • 4 cups sliced rhubarb
  • 4 cups chopped strawberries


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a medium bowl, stir to combine to brown sugar, oats, four, and 1 teaspoon of cinnamon. Stir in the butter just until combined and set aside.
  3. In a large bowl, combine the remaining cinnamon, sugar, cornstarch, and salt. Toss in the sliced rhubarb and strawberries. Pour the fruit mixture into a 9” cast-iron skillet or baking dish and top with crumbled bits of the oat mixture. Bake in the preheated oven for about 45-50 minutes or until the fruit is bubbling slightly throughout the entire skillet. Allow to cool slightly before serving with scoops of ice cream or whipped cream.