Strawberry Rhubarb Crisp

Strawberry Ruhbarb Crisp Recipe

Our favorite fall dessert is apple crisp.  In the spring, that same deliciousness gets a tart twist with strawberries and rhubarb.  So yum, especially served warm with a scoop of homemade vanilla ice cream!

What’s your favorite rhubarb dish?  (I don’t think I’ve ever had it without strawberries…)

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  1. Charlene says:

    My favorite rhubarb dessert comes from my grandma. As my mom tells it, if there was rhubarb in the garden, grandma made something with it, and they ate it. None of my mom’s siblings or her dad will eat it now. But this cake is good. It’s kind of like a coffee cake type. (and it doesn’t have strawberries) Grandma always made hers in pie pans, so it just tastes better to me in a round pan. Rhubarb is not a common thing where I am now, so I don’t make this much, but it’s something I enjoy, and my non-rhubarb loving family will eat.

    Rhubarb Cake
    1 cup sugar
    pinch of salt
    2 eggs
    1 cup sour cream
    1 tsp baking soda
    1 tsp cinnamon
    1 1/2 cups flour
    2 large cups rhubarb, cut small

    Mix in order given. Put in glass cake pan or two glass pie pans. Sprinkle with 1/2 cup brown sugar and 1/2 tsp cinnamon mixture. Bake at 350 degrees for 50-60 minutes.

  2. We love strawberry rhubarb crisp around. Our favorite is Emeril’s recipe, but I substitute o.j. concentrate or just o.j. for the orange liqueur. So delish!

  3. This sounds really good. I’m right there with ya, I love apple crisp. I’ve never cooked with rhubarb, but this might be a great recipe to start.


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