This homemade strawberry rhubarb crisp is made with tart rhubarb and sweet strawberries topped with an almond oat crumble for a simple summer dessert! Serve with vanilla ice cream or whipped cream!
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Crisp vs Crumble vs Cobbler vs Buckle
Crisps, crumbles, cobblers, and buckles are all very similar but do technically have a few differences.
They're all a variation of baked fruit with some kind of topping.
- Crisp - a light topping made with oats that gets super crisp during baking (hence the name).
- Crumble - typically has a streusel topping that gets more cakey during baking.
- Cobbler - usually has a sweet biscuit topping but can also have a cake like batter poured over top. You can also use pie dough for the topping.
- Buckle - a buckle is more like a type of cake. It has a cake-like batter with a lot of fruit mixed in so it gives a "buckled" appearance.
If you want to make this a cobbler use cobbler topping instead of the crisp topping, just use the recipe from my raspberry cobbler!
You might also like this cherry almond crisp or this mixed berry cobbler!
Ingredient Notes
You just need a handful of simple ingredients to make this strawberry rhubarb crisp!
Strawberries - Fresh strawberries work best for this crisp (frozen let off too much water). Just be sure to wash and hull the strawberries before cutting up for the filling.
Rhubarb - Rhubarb is a very tart spring vegetable that looks similar to celery and pairs beautifully with strawberries! The leaves of rhubarb are toxic so be sure to discard them, but luckily most of the rhubarb sold in stores already has the leaves removed. Choose rhubarb where the stalks are thin, crisp, and have a deep color.
Vanilla Bean Paste - I like using vanilla bean paste because it has a much stronger, richer flavor! However, you can easily substitute pure vanilla extract.
Cornstarch - I use cornstarch to help thicken the filling, but you can also substitute flour or clear jel. This is a great guide for making those substitutions!
Flour - The flour provides structure to the crisp topping, but you can easily substitute almond flour to make this crisp gluten-free!
Almond Flour - I like the texture and flavor this adds, but you can substitute for all purpose flour instead.
Oats - The oats add a flavorful crunch to the crisp!
Almonds - I love the flavor of rhubarb and almond together! But you could also substitute pecans or omit the nuts entirely.
The complete list of ingredients and amounts is located in the recipe card below.
How to Make Strawberry Rhubarb Crisp
Preheat the oven to 350°F.
Mix together the flour, almond flour, oats, almonds, brown sugar, and salt.
Add in the melted butter and vanilla extract and mix until it forms a wet, sand like mixture. Set aside.
Wash and hull the strawberries and cut in half. Discard any rhubarb leaves, then wash and trim the ends. Cut the rhubarb stalks into 2 inch pieces.
Add the strawberries and rhubarb to a bowl and toss with the sugar, cornstarch, lemon juice, and vanilla bean paste.
Pour into a ceramic baking dish.
Sprinkle the topping evenly over the strawberry rhubarb mixture.
Bake at 350°F for 40-50 minutes or until the top is golden brown and the filling is bubbly.
Remove from the oven and let cool for at least 20 minutes so the filling can congeal slightly.
Serve the strawberry rhubarb crisp warm or cold with vanilla ice cream or homemade whipped cream!
Tips for the Best Baked Goods
Use room temperature ingredients! Always make sure ingredients like butter, eggs, milk, yogurt, etc. are at room temperature before baking (unless the recipe indicates otherwise)! This ensures they'll incorporate into the batter more easily and leads to overall better texture. Remove all ingredients from the fridge 30 minutes to an hour before baking for best results.
Measure your flour correctly! It's most accurate to use a kitchen scale, but if you're measuring by volume you want to spoon and level! Fluff up the flour a bit with a spoon, and then spoon flour into the measuring cup. Once it's overflowing, use the back of a knife to level it off. Don't ever pack flour into the measuring cup or you'll end up with way too much! Improperly measured flour can lead to dry, dense baked goods. [Measure cocoa powder the same way!]
Use an oven thermometer! Just because your oven says it's 350, doesn't mean it is! If you oven hasn't been calibrated recently, it can be as much as 30 degrees off, which will negatively affect all baked goods from cakes to macarons! An oven thermometer is the easiest/cheapest way to ensure your oven is always at the proper temperature.
Make sure you baking powder is fresh! Baking powder is important for helping baked goods rise properly, but it has a relatively short shelf life once opened, so it's one of the few items I never buy in bulk! To test if your baking powder is still fresh, add a small amount to boiling water. If it bubbles it's still good to use, but if not it's time to toss it!
Cobbler Serving Tips
I usually use a deep pie dish or medium sized ceramic baking dish to serve this strawberry rhubarb crisp, but you could also use a medium sized cast iron pan or oven-safe skillet!
If you want to make a bunch of crisp, double the recipe and use a 9x13 inch baking dish!
Recipe FAQ's
This crisp is best served warm with either vanilla ice cream or homemade whipped cream!
This strawberry rhubarb crisp is best eaten the same day but will keep covered in the fridge for up to 3 days. You can reheat in the microwave or oven if desired.
Yes!! Just substitute the all purpose flour with almond flour for a gluten-free crisp!
Rhubarb has a very tart flavor that's similar to a green apple (which is why it pairs so beautifully with the sweet strawberries). It's crunchy and has a similar texture to celery when raw, but when cooked becomes perfectly soft and tender.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Strawberry Rhubarb Crisp
Special Equipment
Ingredients
Crisp Topping
- ½ cup all purpose flour, (substitute almond flour)
- ½ cup almond flour, (substitute all purpose flour)
- ½ cup rolled oats
- ½ cup sliced almonds
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Strawberry Rhubarb Filling
- 16 ounces fresh strawberries
- 3 cups fresh rhubarb, (about 6-8 stalks)
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- 2 teaspoons lemon juice
- 1 teaspoon vanilla bean paste, substitute vanilla extract
Instructions
- Preheat the oven to 350°F.
- Mix together the flour, almond flour, oats, almonds, brown sugar, and salt.
- Add in the melted butter and vanilla extract and mix until it forms a wet, sand like mixture. Set aside.
- Wash and hull the strawberries and cut in half. Discard any rhubarb leaves, then wash and trim the ends. Cut the rhubarb stalks into 2 inch pieces.
- Add the strawberries and rhubarb to a bowl and toss with the sugar, cornstarch, lemon juice, and vanilla bean paste.
- Pour into a ceramic baking dish.
- Sprinkle the topping evenly over the strawberry rhubarb mixture.
- Bake at 350°F for 40-50 minutes or until the top is golden brown and the filling is bubbly.
- Remove from the oven and let cool for at least 20 minutes so the filling can congeal slightly.
- Serve the strawberry rhubarb crisp warm or cold with vanilla ice cream or homemade whipped cream!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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