Go Back
+ servings
Print Pin
5 from 7 votes

Strawberry Rhubarb Crisp

This Strawberry Rhubarb Crisp is the perfect simple summer dessert featuring fresh juicy strawberries and fresh rhubarb! A healthier, gluten-free dessert! 
Course Baking, Dessert, Snack
Cuisine American, Baking, Canadian, Fruit
Keyword Rhubarb Dessert, Strawberry Dessert, Strawberry Rhubarb Crisp
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 50 minutes
Servings 8 servings
Calories 535kcal
Author Chrissie (thebusybaker.ca)


For the filling

  • 1 tablespoon butter (for greasing the pan) or other vegan substitute, or use cooking spray
  • 8 cups fresh strawberries halved
  • 3 cups chopped fresh rhubarb
  • 4 tablespoons cornstarch
  • 1/2 cup white sugar

For the topping:

  • 3/4 cup white sugar
  • 2/3 cup packed brown sugar
  • 2 1/2 cup large flake oats (or rolled oats) use gluten-free oats if desired
  • 2/3 cup all purpose flour use gluten-free all purpose flour or oat flour if desired
  • 1 1/2 teaspoons ground cinnamon
  • a pinch of salt
  • 10 tablespoons melted butter (if the mixture is too dry, add an extra tablespoon of melted butter)


  • Preheat your oven to 350 degrees Fahrenheit.
  • Grease a 9-inch by 13-inch baking dish with the butter.
  • Add the strawberries, rhubarb, sugar and cornstarch to the baking dish and toss with a wooden spoon until well combined and the cornstarch and sugar are coating the fruit.
  • In a medium bowl, add the white and brown sugar, the oats, the flour, the cinnamon and the salt and stir well come combine.
  • Add the melted butter and stir until well combined.
  • Pour the topping evenly over the fruit mixture in the baking pan.
  • Cover with aluminum foil and bake for 30 minutes at 350 degrees Fahrenheit.
  • Remove the aluminum foil after 30 minutes and bake for an additional 15-20 minutes, or until the topping is golden brown and the fruit filling is bubbly.
  • Let sit at room temperature for about 5-10 minutes before serving with vanilla ice cream.


**I don't recommend using frozen strawberries for this recipe as frozen strawberries release too much liquid. Feel free to use frozen rhubarb, although I recommend thawing it before using and draining any excess liquid. 


Serving: 1serving | Calories: 535kcal | Carbohydrates: 92g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 188mg | Potassium: 487mg | Fiber: 7g | Sugar: 57g | Vitamin A: 734IU | Vitamin C: 88mg | Calcium: 101mg | Iron: 2mg