Classic Strawberry Rhubarb Crisp
Tart rhubarb and sweet strawberries under a buttery oat crumble
By RecipesQueen Kitchen • June 10, 2026
Rhubarb crisp is dominating Pinterest with a 500% monthly growth — and for good reason. This quintessential spring dessert perfectly balances the tart bite of rhubarb with the natural sweetness of fresh strawberries, all topped with the most buttery, crumbly oat topping you've ever tasted.
The filling comes together in minutes: chopped rhubarb and strawberries tossed with sugar, a touch of cornstarch, and a squeeze of lemon. As it bakes, the fruit softens into a bubbling, jammy filling that's absolutely irresistible.
The oat crumble topping is where the magic happens — cold butter, brown sugar, oats, and a pinch of cinnamon create golden, crunchy clusters that shatter with every bite. Serve warm with a scoop of vanilla ice cream and you've got a dessert that tastes like the best of summer.
Ingredients
- 4 cups rhubarb, cut into 1/2-inch pieces
- 2 cups fresh strawberries, quartered
- 3/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp fresh lemon juice
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 cup cold unsalted butter, cubed
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Instructions
- 1
Preheat oven to 375°F (190°C). Butter a 9x13-inch baking dish.
- 2
Toss rhubarb and strawberries with granulated sugar, cornstarch, and lemon juice. Spread evenly in the prepared baking dish.
- 3
In a medium bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in the cold butter using your fingers or a pastry cutter until the mixture forms coarse, pea-sized clumps.
- 4
Scatter the crumble topping evenly over the fruit, squeezing some of the mixture into larger clusters as you go.
- 5
Bake for 40-45 minutes until the topping is deeply golden and the fruit is bubbling vigorously around the edges.
- 6
Cool for at least 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
