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Strawberry Rhubarb Crisp
Strawberry Rhubarb Crisp is the ultimate simple spring dessert filled with a sweet and tart fruit filling and topped with a buttery golden crisp topping
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 6 servings
Calories: 291 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Filling
- 3 cups rhubarb fresh or frozen, sliced 1/2-inch pieces
- 2 cups strawberries chopped
- 1/3 cup cane sugar
- 1/2 teaspoon cinnamon
Streusel Topping
- 3/4 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup dark brown sugar packed light or dark
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons butter cold
- vanilla ice cream optional
Instructions
- Preheat oven to 375°F. Grease an 8-inch or 7-inch x 11-inch baking dish.
- Place the rhubarb and strawberries into the greased baking dish; sprinkle sugar and cinnamon on top and set aside.
- In a small bowl, combine the flour, oats, brown sugar, baking powder and salt. Cut in butter using a fork until mixture resembles coarse crumbs. Sprinkle the streusel mixture over rhubarb mixture.
- Bake until the crisp topping is lightly brown and filling is bubbly, about 35-40 minutes. Serve warm with a scoop of icecream, if desired.
Cup of Yum
Notes
- Storage: Store the cooled rhubarb crisp leftovers in an airtight container. They will last about 7 days in the fridge. Serve cold, at room temperature, or re-warmed in the microwave or oven.
- Make ahead: You can make the crisp topping in advance. Store in the fridge for up to 3 days or freeze for up to a month.
- Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- * Please note the nutrition label does not include the ice cream.
- Instead of strawberries, you can use apples.
- Instead of granulated sugar, you can use coconut sugar, honey or maple syrup
- To make it vegan, use vegan butter or coconut oil
- To make this gluten-free, use an all-purpose gluten-free flour mix and gluten-free rolled oats. Do not substitute only almond flour or only coconut flour.
Nutrition Information
Calories
291kcal
(15%)
Carbohydrates
52g
(17%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Cholesterol
20mg
(7%)
Sodium
173mg
(7%)
Potassium
382mg
(11%)
Fiber
3g
(12%)
Sugar
32g
(64%)
Vitamin A
295IU
(6%)
Vitamin C
33.1mg
(37%)
Calcium
112mg
(11%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 291
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 52g | 17% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 173mg | 7% |
| Potassium | 382mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 33.1mg | 37% |
| Calcium | 112mg | 11% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.