I've made this recipe for Strawberry Rhubarb Crisp a million times since I first shared it 4 years ago but it always ends up devoured before I can take a picture so I finally fought off the family to take a new pic!
Strawberry Rhubarb Crisp is Colt's all time favorite dessert and the way straight to his heart.
It's so easy to make with very little work so it makes a regular appearance on our table this time of year while the rhubarb and strawberries are at their peak.
I know you'll love this recipe as much as we do!
This is my husbands all time favorite dessert! His grandmother had large amounts of rhubarb that grew in the yard growing up and he would go out and pick stocks, dip it in sugar and eat it! He has been working hard at work and putting long hours in so as a surprise I baked him this baby as a celebration to the start of his vacation! Since I love him a lot!
In a large bowl combine 5 cups Rhubarb and 3 cups Strawberries.
Add 3/4 cup Sugar, 1/3 cup Flour, 1/2 teaspoon Cinnamon, 1/2 teaspoon Vanilla mix until well combined.
Place berries into a 9"x13" pan.
Add to mixer 1 1/2 cups Flour, 1/2 cup Granulated Sugar, 1 cup Brown Sugar, 1/2 teaspoon Salt, 1 cup Oatmeal, 1 teaspoon Pure Vanilla Extract and mix on low to blend.
Slowly add 14 tablespoons Butter 1 tablespoons at a time while mixing on medium-low speed.
Sprinkle over the top!
Bake at 350 degrees for 1 hour.
Strawberry Rhubarb Crisp is best served warm with a large scoop of Vanilla Ice Cream.
Be prepared to make this again in a few days Colt already put the request in and this pan hasn't even been eaten yet!