Go Back
Strawberry Rhubarb Casserole

Strawberry Rhubarb Casserole

This Strawberry Rhubarb Casserole combines tart rhubarb and sweet strawberries with a buttery, crispy topping, creating a delightful dessert that is perfect for spring and summer.
Print Recipe Pin Recipe
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 strawberries, sliced
  • 3 cups fresh rhubarb, chopped
  • 1 cup granulated sugar, divided
  • 1½ cups all-purpose flour
  • 1 cup rolled oats
  • ¾ cup unsalted butter, cold, cut into cubes
  • ½ cup brown sugar, packed
  • 1 teaspoon cinnamon, ground
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
  2. Combine the sliced strawberries and chopped rhubarb in a large bowl. Add ½ cup of granulated sugar and toss gently. Let this mixture sit for about 10 minutes.
  3. Meanwhile, prepare the topping. Mix flour, oats, remaining sugar, brown sugar, cinnamon, and salt in a separate bowl. Stir until evenly combined.
  4. Add the cold butter cubes to the dry mixture. Use a pastry cutter, fork, or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
  5. Pour the fruit mixture into your prepared baking dish. Spread it evenly across the bottom. Then, sprinkle the crumb topping uniformly over the fruit.
  6. Bake your Strawberry Rhubarb Casserole for 45-50 minutes until the topping is golden brown and the fruit bubbles around the edges.
  7. Remove from the oven and let cool for at least 15 minutes before serving.

Notes

Use ripe, sweet strawberries and firm, crisp rhubarb for the best results. Allow the fruit mixture to sit to enhance flavor. Serve with vanilla ice cream or whipped cream for a delightful contrast.