Strawberry Rhubarb Crumble

Strawberry rhubarb crumble is the best (and easiest!) way to celebrate rhubarb season. It’s quick to make with simple ingredients and the buttery crumb topping makes it irresistible for rhubarb lovers!

If you’re a rhubarb fan then this is THE DESSERT you have to try this summer. Sweet strawberries, tart rhubarb, and a buttery streusel make it the ultimate rhubarb dessert. And it’s quick to throw together right in your own kitchen!

Why you’ll love this strawberry rhubarb crumble:

• It’s really easy to make, no mixer required!
• A little cinnamon in the crumb topping gives the crumble a great depth of flavor
• If you can’t find fresh, you can substitute frozen rhubarb

How to make your crumble

• Stir sugar, cornstarch, and lemon juice together in a mixing bowl.The mixture will be sort of crumble, as in the first photo above
• Stir in the rhubarb and berries until they’re evenly coated in the mixture
• Pour into a greased baking dish and spread out into an even layer

Then you’ll make the topping and finish your crumble

• Stir together flour, sugar, baking powder, and salt
• Add room temperature butter and use your fingers to cut the butter into the flour mixture
• Sprinkle over the fruit
• Bake about 30 minutes, until the topping is golden and the juices are bubbling around the edges (it should look like the last photo above)

Let the crumble sit for at least 20 minutes, then serve with ice cream or whipped cream. Or just plain! It’s up to you.

Recipe notes and tips

• You’ll need about 18 to 20 ounces of strawberries for this crumble.

• You’ll need about 5 to 6 ounces of rhubarb. Cut the rhubarb into 1/4-inch-thick slices.

• I used an 11- by 7-inch baking dish but an 8-inch square baking dish works just fine.

• Be sure your butter is at room temperature before you make your topping. I cut it into small chunks and it takes about 15 minutes to come up to temp that way; if you leave the stick whole it will take longer. Exactly how long it takes depends on the temperature of your kitchen.

• The crumble will need to sit a little bit (20 to 30 minutes) once it comes out of the oven or it will be really soupy and difficult to serve.

How to store your crumble

Uneaten crumble can be stored, covered, in the fridge for 3 or 4 days. You can also freeze individual portions in airtight containers for up to 2 months.

Be sure to let your crumble cool to room temperature before covering and refrigerating. If not, it could sweat and get soggy (and no one wants a soggy dessert!).

A few more recipes you might enjoy
Blackberry Crumble
Rhubarb Cheesecake
Apple Rhubarb Crisp
Strawberry Rhubarb Cobbler
Strawberry Dump Cake

Did you make this strawberry rhubarb crumble? That’s great! Leave me a comment and rating below! And post a pic on Instagram. Tag @theitsybitsykitchen so I can see!

Print

Strawberry Rhubarb Crumble

Prep Time

15 mins

Cook Time

30 mins

Cooling Time

30 mins

Total Time

45 mins

 

Strawberry rhubarb crumble is a quick and easy dessert that's perfect for rhubarb season. Serve it with a scoop of vanilla ice cream and it's impossible to beat!

Course: Dessert

Cuisine: American

Servings: 9

Author: Kelsie

Ingredients

Filling

• 1/3 cup granulated sugar
• 2 tablespoons + 2 teaspoons cornstarch
• 1 tablespoon fresh lemon juice
• 4 cups hulled and quartered fresh strawberries*
• 1 1/2 cups sliced fresh rhubarb

Topping

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter at room temperature

Instructions

Filling

1. Preheat the oven to 375 degrees. Spray an or 11- by 7-inch (or 8-inch square) baking dish with cooking spray and set aside.
2. Stir the sugar, cornstarch, and lemon juice together in a mixing bowl. Add the sliced strawberries and rhubarb and stir until they’re evenly coated in the cornstarch mixture.
3. Spread into an even layer in the prepared baking dish, then make the crumble topping.

Topping

1. Stir the flour, sugar, baking powder, cinnamon, and salt together in a medium bowl.
2. Add the butter and use your fingers to cut it into the mixture until it comes together and forms large crumbles. (If you want a few really big crumbles, just squeeze the topping in your hands to form larger ones.)
3. Sprinkle the topping evenly over the filling.
4. Set the baking dish on a large rimmed baking sheet to catch any juices that might spill over and bake 25 to 35 minutes, until the berry juices are bubbling around the edges and the topping is light golden.
5. Cool for 20 to 30 minutes to let the juices set up a little bit, then serve with ice cream or whipped cream.

Recipe Notes

• Uneaten crumble can be stored, covered, in the fridge for 3 or 4 days. Be sure to let your crumble cool to room temperature before covering and refrigerating.
• *You’ll need about 18 to 20 ounces of berries to get 4 cups. If your berries are really big, you can cut them a little smaller than quarters; if the berries are small you can halve them.
• **You’ll need about 5 to 6 ounces of rhubarb. Cut the rhubarb into 1/4-inch-thick slices.
• Uneaten crumble can be stored, covered, in the fridge for 3 or 4 days. Be sure to let your crumble cool to room temperature before covering and refrigerating.
• You can use frozen rhubarb if you can’t find it fresh.