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Rhubarb Strawberry Crisp Casserole

Rhubarb Strawberry Crisp Casserole

This Rhubarb Strawberry Crisp Casserole delivers a perfect balance of tart rhubarb and sweet strawberries under a buttery, golden crisp topping, making it a beloved dessert for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 cups fresh rhubarb, chopped
  • 3 cups fresh strawberries, sliced
  • 3/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 1/2 cups old-fashioned oats
  • 1 cup all-purpose flour
  • 3/4 cup brown sugar, packed
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 teaspoon ground cinnamo
  • 1/4 teaspoon salt

Method
 

  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. In a large bowl, combine the chopped rhubarb and sliced strawberries with granulated sugar, cornstarch, and vanilla extract. Toss until evenly coated.
  3. Pour the fruit mixture into the prepared baking dish and spread it evenly.
  4. In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Mix thoroughly.
  5. Add cold, cubed butter to the dry ingredients and work it into the mixture until it resembles coarse crumbs.
  6. Sprinkle the crisp topping evenly over the fruit mixture.
  7. Bake for 40-45 minutes until the topping is golden brown and the fruit filling bubbles.
  8. Remove from the oven and let cool for at least 15 minutes before serving.

Notes

Use fresh fruit for the best flavor. Cut rhubarb into uniform pieces for even cooking. Don't skip the cornstarch to avoid a watery filling. Let the dessert rest before serving to allow the filling to set.