Recipe

Spring Strawberry Rhubarb Crisp (9x13 Pan)

Jammy fruit, crisp oat topping, and the kind of sweet-tart bite that screams spring.

By Matt Campbell

•

4.8

A golden strawberry rhubarb crisp baked in a 9x13 glass pan on a light kitchen counter, with bubbling red fruit visible around the edges

Spring cooking always makes me feel like I should be eating outside, even if I am just standing in my kitchen in socks. This is the dessert I make when I want something bright and cozy at the same time: a strawberry rhubarb crisp baked in a 9x13 pan, so it feeds a crowd and still tastes like you actually tried.

The filling gets jammy and tangy, the topping turns buttery and crisp at the edges, and the whole situation begs for a scoop of vanilla ice cream. It is low-drama, big payoff, and honestly forgiving if you are the kind of person who measures oats with vibes. I see you.

Fresh strawberries, chopped rhubarb, sugar, flour, oats, butter, and lemons arranged on a bright kitchen counter for baking prep

Why It Works

Made for a 9x13: This bakes evenly, serves 12 easily, and is the perfect size for potlucks, holidays, and neighbor-bribing.
Sweet-tart balance: Rhubarb brings the zing, strawberries bring the perfume, and a squeeze of lemon keeps it lively instead of flat.
Crisps up beautifully: A mix of oats, flour, brown sugar, and plenty of butter creates crunchy edges and a tender middle. Want that just-baked crunch later? Reheat in the oven.
No fussy technique: Toss, crumble, bake. If you can stir and pinch butter into oats, you can absolutely crush this.

Pairs Well With

Storage Tips

Room temperature: Cover the pan and keep it on the counter up to 1 day.

Refrigerator: Cover tightly and refrigerate up to 5 days. The topping will soften a bit, but the flavor stays great.

Reheat: Warm individual portions in the microwave for 30 to 60 seconds. For crispier topping, reheat in a 350°F oven for 10 to 15 minutes.

Freezer: Freeze baked crisp (well wrapped) up to 3 months. Thaw overnight in the fridge, then reheat at 350°F until warmed through.

Common Questions

Do I have to use both strawberries and rhubarb?

You can make it all strawberry, but you will lose that signature tang. If you are short on rhubarb, a good rule is to keep at least one third of the fruit as rhubarb for the classic sweet-tart vibe.

Can I use frozen fruit?

Yes. Do not thaw it first. Add an extra 1 to 2 tablespoons cornstarch to the filling to handle the extra moisture, and expect the bake time to run a little longer. The goal is a filling that bubbles thickly in the center, not just around the edges.

Why is my filling watery?

Usually one of three things: the fruit was extra juicy, you under-thickened, or you scooped too soon. Let the crisp cool for at least 30 minutes so the filling can set. If your berries are very ripe, add 1 extra tablespoon cornstarch next time.

Can I make it ahead?

Yes. You can assemble the crisp, cover, and refrigerate up to 24 hours before baking, but the topping can soften as it sits. For the crunchiest top, store the fruit filling in the pan and keep the crumble in a separate covered container in the fridge, then sprinkle it on right before baking. Let the dish sit on the counter while the oven preheats, then bake as directed.

What is the best way to serve it?

Warm, with vanilla ice cream or lightly sweetened whipped cream. The cold creamy topping against the hot tangy fruit is the whole point.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish (glass or ceramic)
Large mixing bowl
Medium mixing bowl
Measuring cups and spoons
Microplane or zester (optional for lemon zest)
Pastry cutter or your hands (my preferred method) for the crumble
Sheet pan (optional, to catch drips)

I love spring desserts because they feel like a reset. This crisp is what I bake when I want something that tastes bright and a little wild, but still lands in the comfort zone. Also, I am not above using a 9x13 to guarantee leftovers. Future me deserves a warm scoop straight from the fridge at midnight, and this pan is fully on board.

Spring Strawberry Rhubarb Crisp (9x13 Pan)

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 12

Ingredients

Fruit filling

6 cups strawberries, hulled and halved (about 2 pounds)
4 cups rhubarb, sliced 1/2-inch thick (about 1 1/2 pounds)
3/4 cup granulated sugar
1 tablespoon lemon zest
2 tablespoons lemon juice
1/4 cup cornstarch
1 teaspoon vanilla extract
1/2 teaspoon kosher salt

Crisp topping

2 cups old-fashioned oats
1 1/2 cups all-purpose flour
1 cup packed light brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup unsalted butter, cold and cubed (2 sticks)

For serving (optional but encouraged)

Vanilla ice cream or whipped cream

Instructions

Heat the oven and prep the pan. Preheat to 375°F (conventional). Lightly butter a 9x13-inch baking dish. If your dish is very full, set it on a sheet pan to catch any bubbly spillover.
Mix the filling. In a large bowl, toss the strawberries, rhubarb, granulated sugar, lemon zest, lemon juice, cornstarch, vanilla, and salt until the fruit is evenly coated. If your rhubarb is especially sharp, you can bump the sugar up by 1 to 2 tablespoons.
Build the base. Pour the fruit mixture into the prepared baking dish and spread it into an even layer.
Make the crisp topping. In a medium bowl, combine oats, flour, brown sugar, baking powder, cinnamon, and salt. Add the cold butter cubes and cut in with a pastry cutter or pinch with your fingers until you have a mix of pea-sized clumps and sandy bits, with no large butter cubes remaining. That uneven texture becomes the best crunchy topping.
Top it. Sprinkle the crumble evenly over the fruit. Do not pack it down. Let it sit fluffy so the heat can move through and crisp it up.
Bake. Bake for 40 to 50 minutes, until the topping is deep golden and the filling is bubbling in the center, not just at the edges. If the top is browning too quickly, loosely tent with foil for the last 10 minutes. If you are using a glass dish, start checking closer to 40 minutes.
Cool, then serve. Let cool for 30 minutes so the filling thickens. Serve warm with vanilla ice cream or whipped cream.