Season’s Best Strawberry Rhubarb Crumble

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Summer isn’t summer without a great fruit crumble. Announcing the season to come. This Strawberry Rhubarb Crumble begins that season with a brilliantly colored strawberry rhubarb fruit topped with a crunchy, cinnamony, buttery, flour and oat mixture. Beautiful and delicious with sun-kissed strawberries. 

The Fruit: Strawberry and Rhubarb

I often use a version of this crumble recipe for berries like blueberries, blackberries, boysenberries, marionberries, and even apples and peaches later in the summer.

But this Strawberry Rhubarb Crumble is special, and springy, and filled with the season’s finest. Tangy rhubarb stalks will be chopped into 1-inch pieces, about 1-1/2 cups total. Which in turn is tossed with one quart of halved strawberries.

The Topping

I love a great flour and oat and butter topping. And always, I love to add a hint of cinnamon. But if cinnamon isn’t your thing, add a lemon instead. Add the zest of one lemon to the topping and the juice to the strawberries and rhubarb. 

Strawberry Rhubarb Crumble with Spoon

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Strawberry Rhubarb Crumble

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A great crumble is a summer must! This Strawberry Rhubarb Crumble is the first of the season and incredibly delicious!

  • Author: Stephanie Wilson
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 to 8 servings 1x
  • Category: Dessert
  • Method: Bake
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Ingredients

1 cup all-purpose flour
1/2 cup old fashioned oats
1 teaspoon baking powder
3 tablespoons granulated sugar
3 tablespoons brown sugar
1 teaspoon ground cinnamon
10 tablespoons unsalted butter, melted
1 1/2 cups 1-inch pieces chopped rhubarb
1 quart strawberries, halved
1/2 cup granulated sugar
3 tablespoons cornstarch
Pinch of salt

Instructions

Preheat the oven to 375 degrees F and butter a 9-inch baking pan and set aside. Then, make the topping.

To make the topping: In a mixing bowl, combine the flour, oats, baking powder, sugar, brown sugar, and cinnamon. Add the melted butter and stir until the mixture forms clumps. Refrigerate 10 minutes while chopping rhubarb and halving strawberries.

To Make the Filling: Toss the rhubarb, strawberries, granulated sugar, cornstarch and salt in the bottom of the baking pan. Let sit 10 minutes.

Cover the strawberry rhubarb filling evenly with the topping. Place on a foil-lined baking sheet. Bake the crumble until the topping is golden brown and the fruit is bubbling, 40 to 50 minutes. Let the crumble rest 15 to 20 minutes. Serve warm with vanilla ice cream or whipped cream.

Keywords: Strawberry Rhubarb Crumble

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Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her family.

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