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A ramekin of Rhubarb and Berry Crisp with Pecan Streusel
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5 from 1 vote

Rhubarb and Berry Crisp with Pecan Streusel

Rhubarb and Berry Crisp with Pecan Streusel is a perfect mixture of sweet and tart. Rhubarb combined with blueberries and strawberries makes a fantastic and easy dessert for any summertime meal.
Prep Time20 mins
Cook Time30 mins
Servings: 12
Calories: 349kcal


  • 6 cups strawberries cut in half
  • 2 cups blueberries
  • 2 cups rhubarb chopped into 1/2 inch pieces
  • 1 cup turbinado sugar
  • 2 tablespoons flour
  • 1 tablespoon cornstarch
  • ¾ cup brown sugar
  • ½ cup butter melted
  • teaspoon salt
  • 1 ½ cups flour
  • 1 cup pecans coarsely chopped


  • Preheat oven to 350º.
  • Fruit: Mix together fruit in a large bowl. In a separate bowl combine dry ingredients and mix with fruit. Pour into a large 9 X 13 baking dish.
  • Pecan Streusel Topping: Combine all ingredients and crumble over the fruit.
  • Bake for 30 minutes until bubbly and slightly brown. Let cool for a few minutes and serve warm.


Don’t use frozen strawberries. Can also make into ramekins, if so shorten the cooking time to about 25 minutes.


Serving: 1g | Calories: 349kcal | Carbohydrates: 55g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 98mg | Potassium: 261mg | Fiber: 4g | Sugar: 36g | Vitamin A: 285IU | Vitamin C: 46.4mg | Calcium: 54mg | Iron: 1.6mg