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