Rhubarb-Strawberry Crisp - Kraft Recipes Top
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Rhubarb-Strawberry Crisp

Prep Time
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7 servings

Cook this Rhubarb-Strawberry Crisp for a delightful summer dessert. Our Rhubarb-Strawberry Crisp is a great way to use up your rhubarb and strawberries!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Toss fruit with 3/4 cup sugar and 2 Tbsp. flour in large bowl; spoon into 9-inch square baking dish.
  • Combine remaining flour and sugar in separate large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add cereal; mx lightly. Sprinkle over fruit mixture.
  • Bake 30 min. or until fruit mixture is hot and bubbly and crumb topping is lightly browned. Cool.
  • Serve topped with COOL WHIP.

Special Equipment Needed

Size Wise

One serving of this fruit crisp makes a nice dessert for a crisp fall night.

Strawberry-Peach Crisp

Substitute 2 drained 15-1/4-oz. cans peach slices for the rhubarb and increase the flour to 1/2 cup. Prepare recipe as directed except toss the strawberries and peaches with 6 Tbsp. of the flour and reduce the baking time to 25 min.


Substitute raspberries for the strawberries.


  • 7 servings

Nutritional Information

Serving Size 7 servings
Calories 300
Total fat 10g
Saturated fat 6g
Cholesterol 20mg
Sodium 150mg
Carbohydrate 52g
Dietary fiber 3g
Sugars 32g
Protein 3g
% Daily Value
Vitamin A 15 %DV
Vitamin C 25 %DV
Calcium 8 %DV
Iron 35 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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