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Strawberry Rhubarb Crisp

Homemade Strawberry Rhubarb Crisp is the best spring dessert. Fresh strawberries and rhubarb topped with a crunchy streusel topping!

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 8 servings
Calories: 520 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup all-purpose flour
  • ¾ cup quick oats
  • 1 cup brown sugar packed
  • 1 teaspoon cinnamon
  • ½ cup butter melted
  • 3 cup rhubarb cut into 1/2'' pieces
  • 3 cup strawberries hulled and quartered
  • 1 cup granulated sugar
  • 1 Tablespoon vanilla extract
  • 3 Tablespoons cornstarch

Instructions

    Cup of Yum
  1. Mix together flour, oatmeal, brown sugar and cinnamon; stir in butter. Press half of mixture into greased 2 quart casserole dish.
  2. Mix rhubarb, strawberries and sugar in a large saucepan; let set for 2 minutes. Stir in cornstarch and vanilla. Cook and stir until thickened. Pour over crust; top with remaining crumb mixture.
  3. Bake for 30 minutes at 350 degrees Fahrenheit until top is golden brown, fruit is bubbling and cooked through..

Notes

  • Frozen rhubarb can be used instead of fresh rhubarb, but you will need to add about 1/2 - 3/4 Tablespoons to the sauce mixture to get it thicken due to the extra moisture content in the rhubarb.

Nutrition Information

Calories 520kcal (26%) Carbohydrates 97g (32%) Protein 5g (10%) Fat 13g (20%) Saturated Fat 7g (35%) Cholesterol 31mg (10%) Sodium 120mg (5%) Potassium 477mg (14%) Fiber 4g (16%) Sugar 63g (126%) Vitamin A 470IU (9%) Vitamin C 59.2mg (66%) Calcium 128mg (13%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 520

% Daily Value*

Calories 520kcal 26%
Carbohydrates 97g 32%
Protein 5g 10%
Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 31mg 10%
Sodium 120mg 5%
Potassium 477mg 10%
Fiber 4g 16%
Sugar 63g 126%
Vitamin A 470IU 9%
Vitamin C 59.2mg 66%
Calcium 128mg 13%
Iron 2.4mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.