Strawberry & Rhubarb Crisp Bake



This strawberry and rhubarb crisp bake is a delightfully sweet and delicious pudding to share.

The recipe can yield 16 small bars or 8 larger ones.




Pre-heat oven to convection 190C.


Grease and line an 8X8-inch square baking pan with parchment paper.


Mix the oats, flour, brown sugar and salt together. Pour the melted butter over, and stir until clumps form to make a crumble. Set aside 60g of the crumble mixture for the topping. Press the rest of the crumble mixture evenly in the bottom of the pan.


Spread the fruit on top and sprinkle it with the lemon juice and sugar. Scatter reserved crumble over fruit and bake for 30 to 40 minutes (firmer fruits will take longer), until crisp and golden.


Cut into squares while still warm and leave to cool in the tin. Sprinkle with icing sugar before serving.


Strawberry & Rhubarb Crisp Bake

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Adjust Servings:
80g Rolled Oats
125g Self raising flour
95g Light Brown Sugar
1/4 tsp Salt
90ml Melted Unsalted Butter or Dairy Free Spread
1 tbsp Lemon Juice
1/2 tbsp Granulated Sugar
125g Small-Diced Rhubarb
150g Small Diced Strawberries
Icing Sugar For decoration if desired

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