Description
Strawberries and rhubarb unite in this irresistible Strawberry Rhubarb Crisp, delivering the perfect balance of sweetness and tartness. This warm, bubbling dessert features a golden-brown topping that crackles with each spoonful. Ideal for summer picnics or cozy family dinners, it’s a nostalgic treat that brings everyone together. Serve it warm with a scoop of vanilla ice cream for a delightful finish to any meal.
Ingredients
Fruit Filling
- 2 cups fresh strawberries, hulled & sliced (≈ 10 oz / 285 g)
- 2 cups rhubarb stalks, chopped (≈ 8 oz / 225 g)
- ½ cup granulated sugar — toss with the fruit.
Biscuit-Style Topping
- 1 cup all-purpose flour
- ¼ cup granulated sugar — whisk into the dry mix
- 1 Tbsp baking powder
- ½ cup (113 g) unsalted butter, cold & cubed
- ¾ cup whole milk (or buttermilk for extra tang)
(An 8-inch square or other 2-quart baking dish is the right size.)
Instructions
- Preheat your oven to 350°F (175°C). Wash and slice strawberries and chop rhubarb into bite-sized pieces.
- In a large bowl, mix strawberries and rhubarb with sugar, flour, cinnamon, and salt. Let sit for 10 minutes.
- In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in cold butter until crumbly.
- Pour fruit mixture into a greased baking dish; top evenly with the crumb mixture.
- Bake for 35-40 minutes until bubbly and golden brown. Cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 25g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg