Strawberry Rhubarb Crisp (with the best vanilla crisp topping)
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I make this strawberry rhubarb crisp every spring and summer, and it never lasts more than a day. It’s sweet, tart, and topped with the most buttery crisp topping ever. Trust me, one bite, and you’ll be hooked like I am.
If you’re looking for a dessert that tastes like summer, this strawberry rhubarb crisp is it. I’ve tested and tweaked this recipe until it’s just right – that magical mix of juicy, sweet strawberries and tart rhubarb, all bubbling under the most buttery, golden vanilla crisp topping. It’s the kind of dessert that makes your whole kitchen smell amazing and gets everyone asking for seconds.
Here’s the thing I learned in testing: the ratio matters more than you’d think. Strawberries release a lot of juice as they bake, so if you go heavy on them, the filling turns soupy under the topping. I use equal parts rhubarb and strawberry and toss the fruit with a spoonful of cornstarch, which keeps everything jammy and spoonable instead of runny. That one tweak is the difference between a crisp that holds its shape and one that slides around the bowl.
I love how easy it is to throw together, and honestly, it’s pretty forgiving. No fussy steps, just simple ingredients that really shine. And when you spoon it warm into bowls and top it with vanilla ice cream, the cold melting into the warm fruit is hard to beat.
My daughter asks for this one the minute rhubarb shows up at the market, and I never hesitate, unless I’m making my strawberry rhubarb cobbler, which is very similar but has a biscuit-like topping. It’s a feel-good, crowd-pleasing dessert that tastes like home.
Store and reheat instructions
Store: I put a piece of parchment paper on top of the cooled crisp and store it on my counter. It’ll keep well for at least 3 days (chances are you’ll eat it before then).
Reheat: For individual servings, scoop the crisp into bowls and reheat it in the microwave for about 30 seconds. If you want to reheat the whole thing, cover it with foil and put it into your oven at 350 degrees Fahrenheit for about 15 minutes.
Strawberry Rhubarb Crisp – with the best vanilla crisp topping
Ingredients
- 4 cups sliced strawberries
- 4 cups sliced rhubarb
- ½ cup granulated sugar
- ¼ cup cornstarch
Crisp Topping
- ¾ cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- ¾ cup brown sugar
- ½ cup butter (at room temperature)
- 1 tablespoon vanilla
Instructions
- Combine fruit: Preheat your oven to 350 degrees Fahrenheit. Place the strawberries, rhubarb, sugar, and cornstarch into a baking dish and mix well.4 cups sliced strawberries, 4 cups sliced rhubarb, ½ cup granulated sugar, ¼ cup cornstarch
- Crisp topping: In a mixing bowl, add the oats, flour, brown sugar, butter, and vanilla. Mix well – I find fingers work best for this, but you can also use a fork. It should stick together but still be a little crumbly.¾ cup old-fashioned rolled oats, ¾ cup all-purpose flour, ¾ cup brown sugar, ½ cup butter, 1 tablespoon vanilla
- Assemble: Crumble the crisp topping over the fruit – I like to leave a little of the fruit showing at the edges.
- Bake: Cover the baking dish with a piece of foil and bake for 30 minutes. Remove the foil and continue to bake for 14-20 minutes, until it is bubbling at the edges and the crisp topping has browned. Let the crisp cool for about 15 minutes before serving.
Nutrition
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This was my first time making something with rhubarb so I was excited to try this out. So quick to come together. I cut down the sugar by about half in the fruit. It was a big hit! It’s also quite tasty cold from the fridge. 🙂
A first rhubarb bake and it turned out a big hit, that’s wonderful! Cutting the sugar to let that natural tartness shine sounds like a great call. And you’re so right, these are lovely cold from the fridge the next day, if they last that long! So glad this one was a winner. 😊
Absolutely delish! My 10 year old daughter made this for our family and it was gone instantly. I thought we might want ice cream with it (but didn’t have any on hand) but no way! It was moist and flavourful and a perfect combination of sweetness and tart.
How wonderful that your 10-year-old made this for the family, that’s so special, and clearly she nailed it if it vanished that fast! It’s lovely enough on its own that you didn’t miss the ice cream, and that sweet-tart balance is exactly what makes it so good. Give your daughter a well-deserved high five from me. 😊
Enjoyed the crisp with friends on the deck the other day. I had to quickly grab my camera before it was all gone. Enjoyed by all.
A fruit crisp shared on the deck with friends sounds like the perfect way to spend an afternoon, and you had to be quick with that camera! So glad it was enjoyed by everyone. Those are the moments good food is made for. 😊
Made it loved it even got my wife’s approuval
I love hearing that! 😄 Getting your wife’s approval is always a big win. Thanks so much for making it and taking the time to leave a note!
I saw some rhubarb in the grocery store and really wanted to buy it, but I had no idea what I’d do with it. Wish I’d seen your post! (But now at least I know!)
Next time you spot it, grab it — rhubarb is so worth it! Now you know what to do with it. 😊