Before you think that this is yet another strawberry and rhubarb crisp breakfast recipe, allow me to explain. I know that the Internet is full of crisp recipes you can make throughout the year with whatever fruit is in season at the time.
I also know that using strawberry and rhubarb combination in a crisp recipe is not a brand new idea that I came up with. Finally, I have no intention to make you turn on the oven for a recipe that is mediocre; especially when it is 90 degrees outside as it is now as I type this.
I have been looking for an interesting, somewhat different crisp recipe that it a little bit out of the norm for some time now. As I was doing my research, I was hoping to find one that is not overly sweet (preferably made with natural sugars) and made with a topping that is just as delicious as the filling. Because I am that person, who likes the crust more than the filling and rather have more crust than filling. #addictedtobutter
Ingredients for the rhubarb strawberry crisp recipe
And my friends, I am here to tell you: This Strawberry and Rhubarb Breakfast Crisp is just that. A delicious summery strawberry and rhubarb filling topped off with a topping made with sliced almonds, whole wheat pastry flour, and rolled oats.
It is somewhere between a strawberry baked oatmeal, crisp, and a cobbler. In my opinion, what makes it so delicious, somewhat healthier, and different is that the topping doesn’t solely rely on butter. It gets a crunchy and earthy flavor kick from sliced almonds and rolled oats.
For the filling, I mixed strawberry and rhubarb together and I added some poppy seeds for an added crunchy taste and a little bit of honey for some additional sweetness. As it bakes in the oven the topping gets crispier while the filling gets bubbling and sweet.
How to make healthy rhubarb breakfast
The recipe for this strawberry rhubarb breakfast crumble has 3 parts.
First, you make the topping. To do so, pulse 1 cup of the sliced almonds in a food processor fitted with the metal blade until you have a medium-fine almond meal, 25-30 seconds. Add in the flour, oats, baking powder, baking soda, coconut sugar, and salt. Pulse 4-5 time in one-second pulses.
Then add in the butter and pulse for 30 seconds until it resembles cornmeal. Finally, slowly pour in the buttermilk through the tube and pulse until all of the liquid has been added. Set it aside while you are prepping the fruit.
Second, you prep the strawberry rhubarb filling. To do so, place strawberries, rhubarb, lemon juice, and lemon zest in a bowl. Drizzle it with honey. Add in the poppy seeds and arrowroot powder (or cornstarch). Give it a gentle stir.
Finally, to assemble the rhubarb strawberry crisp simply spread the fruit filling at the bottom of a casserole dish and top it off with the oat-almond-butter topping.
From start to finish, it took me 30 minutes to get it all together. After it was baked in the oven for 40 minutes, it was ready to serve.
The recipe below suggests waiting for 30 minutes, but I served it right away because the smell in my kitchen was so irresistible for us to wait that long.
A Few helpful notes for the best strawberry rhubarb breakfast bake
- Best way to serve: While you can serve this rhubarb breakfast recipe by itself, I served it with plain yogurt. If you are following a vegan diet, you can serve it with coconut or almond yogurt as well.
- What to do with the leftovers? You can place the leftovers in an airtight container and keep them in the fridge. It should be fine up to 2 days.
- Can I serve this cold? You sure can. As a matter of fact, I sometimes serve leftovers on the next day with a scoop of ice cream on top.
But if you prefer to serve it warm, you can warm it up in a microwave for 45 seconds or so before serving.
- Can I swap the fruit you used with other summer berries? You sure can. The oat crips recipe you see below is my go-to recipe for all summer crisps and make it with whatever fruit I can get my hands on. My other favorite version of this breakfast is with peaches and blueberries.
- Can I use frozen fruit when they are not in season? You sure can. And the best part, there is no need to thaw the fruit. Simply follow the recipe like you are making it with the fresh fruit.
Other strawberry recipes you might like
- Strawberry Banana Smoothie with Yogurt
- Strawberry Coconut Milk Popsicles
- Almond Flour Strawberry Cake
- Strawberry Mascarpone Tart
- Strawberry Rhubarb Rose Galettes – By Bojon Gourmet
- Strawberry Chocolate Nice Cream – Vanilla and Bean
- Strawberry Rhubarb Ricotta Skillet Buckle – Olive and Mango
Strawberry Rhubarb Breakfast Oat Crisp
For The Topping:
- 1 1/2 cups (120 gr) sliced raw almonds, divided
- 1/2 cup (70gr) whole wheat pastry flour (or whole wheat flour)
- 1/2 cup (50gr) rolled old fashioned oats
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons coconut sugar
- 1/4 teaspoon salt
- 6 tablespoons (85gr) unsalted butter, cut into smaller pieces – plus more for greasing the pan
- 1/4 cup (60ml) buttermilk
For the filling:
- 2 cups fresh strawberries hulled and sliced
- 2 cups rhubarb chopped into smaller pieces
- 1 tablespoon lemon juice
- 2 tablespoons grated lemon zest
- 1 tablespoon of honey
- 2 tablespoons poppy seeds
- 3 tablespoons arrowroot powder or corn starch
- 4 cups of plain milk or coconut yogurt to serve with (optional)
- Preheat the oven to 375 degrees. Butter an 11 by 7 size (or a similar size) baking dish. Set aside.
- To make the topping: Pulse 1 cup of the sliced almonds in a food processor fitted with the metal blade until you have a medium-fine almond meal, 25-30 seconds. Add in the flour, oats, baking powder, baking soda, coconut sugar, and salt. Pulse 4-5 time in one-second pulses.
- Add in the butter and pulse until it resembles corn meal, about 30 seconds.
- Slowly pour in the buttermilk through the tube and pulse until all of the liquid has been added. Transfer it to a bowl and place it in the fridge while you are getting the filling ready.
- To make the filling: Place strawberries, rhubarb, lemon juice and lemon zest in a bowl. Drizzle it with honey. Add in the poppy seeds and cornstarch. Give it a gentle stir.
- To assemble and bake: Spread the fruit filling on the bottom of the prepared baking dish. Spoon the topping on top of the filling in an even layer. Sprinkle it with the rest of the sliced almonds. Bake until the top is golden brown and the fruit filling is bubbling, for 35-40 minutes.
- Let it cool on the counter for 30 minutes before serving. Serve with a bowl of regular or coconut yogurt.
This recipe was originally published in July 2016. It has been updated in June 2020 with new information and a few (very minor) updates to the recipe.
This recipe is adapted (with minor changes) from Megan Gordon’s cookbook:Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons.
I grow rhubarb in my backyard and am always looking for recipes to use it.
I made this over the weekend for my family and we loved it. I added a little bit more nuts because my kids love them but other than that I followed your recipe.
I will make it again. It is an easy breakfast to use up all my rhubarb.
I am just so happy to hear that Dana.
I love nuts too 🙂
Thanks for coming by and taking the time to leave a comment too.
Can you substitute almond flour for the pulsed sliced almonds? If so, how much would you do?
I am not sure if I understand your question. This recipe has no almond flour.
Only sliced almonds.
Will you please clarify?
Traci | Vanilla And Bean
What a delicious way to welcome the morning and season, Ayse! I love this flavor combination and those buttery oats. Thank you for resharing and adding your best tips!
You are the sweetest, my friend. Isn’t the combo of strawberry and rhubarb amazing?
Thanks so SO much. Can’t wait for our chat tomorrow.
Beeta @ Mon Petit Four
This is so gorgeous, Aysegul! I love that this crisp is a healthier version than the norm. Also, I’m totally the kind of girl that enjoys the crust more than the filling, so I can definitely see myself loving this! 🙂
Awww Beeta. Thank you so much. It wasn’t the easiest dish to photograph as it is pretty brown and colorless. Thankfully the strawberry hearts helped me give it a pretty look.The taste, on the other hand, was superb. :)) Yay for the crust! <3
I cannot get over the cuteness of those strawberry hearts! I adore rhubarb and haven’t made the most of it this season, need to change that! Might have to pick some up at the market tomorrow and make some crumble 🙂
Louise | Cygnet Kitchen
I adore the clean light of your gorgeous photography here, Aysegul! This is a breakfast worth getting up for! I am a topping girl too 😉 xx
I am in awe of the bright lightness to these photos! Well done!!! I love this crisp for the same reason, more topping than filling! It sounds incredible! xO
Thank you Stephanie. <3